A lot of people think that you can’t really cook something delicate like fish in the crockpot but you really can. I have perfected the Fish Cooking Formula in the slow cooker — all you need to do is create foil or parchment paper packets.
Cook on High for 2 hours with no added liquid in the pot. I promise you, it’s the best and flakiest fish, ever!
The Formula for Cooking Fish in the CrockPot Slow Cooker
When I first started crockpotting every day, I got a ton of emails with people assuming that I would be eating only fatty, greasy, and fatty food.
I hope that through my emails and recipes you have branched out from that assumption — and have started to experiment a bit more on your own.
I definitely have tried a lot of things over the past almost-ten-years, and not all were successful…
(trust me!) 🙂
But I have for reals cracked the Fish in the CrockPot formula.
Parchment paper. or Foil.
Both can be used, interchangeably, to make moist and delicious flaky fish in the slow cooker with absolutely no fish smell, whatsoever.
Our favorite fish is rather simple — I usually start with a white fish on sale —
all of these are sort of bland on their own and can really be jazzed up by sauces and seasonings.
Steps to Make Perfect CrockPot Slow Cooker Fish
1) Thaw your fish, or at least run it under water so it is somewhat pliable
2) Spread out a length of parchment paper or foil onto your kitchen countertop.
3) Put fish in the center of the foil.
4) Add sauce, seasoning, lemon, etc etc.
5) Fold foil or parchment paper over and crimp the sides in order to fully enclose the fish in a packet.
6) Place this packet into your slow cooker.
7) Turn to HIGH and let it cook for 2 hours.
(PS: yes, you do put the lid on the pot.) 🙂
8) Check. Your fish is finished when it flakes easily with a fork.
Be careful opening the packet — the steam will shoot out and will be hot! Open it away from your face.
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