Slow Cooker Lemon Butter Cod

INGREDIENTS:

Cod fillets (4) – Fresh or thawed-from-frozen both work. You want a white, firm fish that holds up to slow cooking. Haddock, halibut, or even pollock are solid backups.

Melted butter (1/4 cup) – Real butter, please. This isn’t the time for substitutes. Salted is fine—just adjust your added salt later.

Olive oil (1 tbsp) – Helps mellow the richness of the butter and adds depth.

Lemons (2), thinly sliced – You’ll layer these in like a citrusy little mattress for the cod. They soften into something almost candy-like.

Garlic (3 cloves, minced) – Don’t skimp here. Garlic + butter = instant comfort.

Chicken broth (1/4 cup) – Keeps everything juicy and flavorful. White wine works too, or veggie broth if you’re going meatless.

Fresh parsley (2 tbsp, chopped) – For color and brightness at the end. Dill or thyme also play well here.

Salt & pepper – Season to taste, always. Fish needs a little coaxing.

DIRECTIONS:

Butter it up – Grease your slow cooker with a little melted butter. Don’t skip this step—clean-up will thank you.

Lemon blanket – Lay those thin lemon slices right on the bottom. You want full coverage. This keeps the fish from sticking and infuses everything with sunshine.

Lay down the cod – Nestle your fillets on top. Try not to overlap them if you can help it—give them space to do their thing.

Make your pour-over magic – Mix the rest of the butter with olive oil, garlic, chicken broth, salt, and pepper. Pour that goodness all over the fish. It might not look like much, but trust—it turns into a dreamy sauce.

Cook low and slow – Cover and cook on LOW for about 2 to 3 hours, until the fish flakes easily with a fork. Check it at the 2-hour mark if your slow cooker runs hot.

Finish with green – Sprinkle chopped parsley over the top and serve it warm, spooning some of that lemon-butter sauce over everything like a final flourish.