This slow cooker cod recipe is an easy and gentle way to prepare flaky, tender fish infused with buttery lemon and garlic flavors.
The slow cooker ensures the cod remains moist without overcooking, while the lemon garlic butter sauce adds bright, rich taste.
Perfect for a healthy and effortless dinner, this dish pairs wonderfully with steamed vegetables or rice.
Why You’ll Love This Recipe
- Slow cooking cod at a low temperature keeps it moist and tender without drying out the delicate fish.
- The lemon garlic butter sauce infuses the cod with fresh, savory flavors that complement its mild taste.
- Minimal prep and cooking steps make this recipe accessible for both beginners and experienced slow cooker users.
Slow Cooker Lemon Garlic Butter Cod
Enjoy tender cod fillets cooked gently in a slow cooker with a flavorful lemon garlic butter sauce, perfect for an easy and light dinner.
- Prep time
- 10 minutes
- Cook time
- 60 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 1 1/2 pounds (680 g) cod fillets, skin removed
- 4 tablespoons (56 g) unsalted butter
- 3 cloves garlic, minced
- 1 lemon, zested and juiced
- 1/4 cup (60 ml) chicken broth or fish stock
- 1 tablespoon (1 g) fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Prepare the sauce In a small bowl, combine melted butter, minced garlic, lemon zest, lemon juice, and chicken broth. Mix well.
- Layer the slow cooker Lightly grease the bottom of the slow cooker. Place the cod fillets in a single layer.
- Cook the cod Pour the lemon garlic butter sauce over the cod, and sprinkle salt and pepper to taste. Cover and cook on LOW for 45 to 60 minutes, or until the cod is opaque and flakes easily with a fork (internal temperature should reach 145°F/63°C).
- Finish and serve Carefully transfer the cod to serving plates. Spoon some of the sauce over the fish and garnish with chopped fresh parsley. Serve immediately.
Helpful Tips
- Use fresh cod fillets for best texture and flavor; frozen can be used if thawed completely and patted dry.
- Do not overcook cod in the slow cooker — start checking at 45 minutes to ensure it doesn’t become too soft.
- For a dairy-free option, substitute butter with olive oil, but flavor will be slightly different.
Storage and Make-Ahead
Refrigerate leftovers in an airtight container within two hours of cooking.
Store in the fridge for up to 2 days. Reheat gently in a microwave or covered pan to avoid drying out the fish.
Do not freeze cooked cod with the sauce as texture may degrade upon thawing.
Frequently Asked Questions
Can I use other types of fish in this slow cooker recipe?
Yes, you can use mild, flaky fish like haddock or tilapia, but cooking times may vary slightly depending on the thickness of the fillets.
Is it safe to cook fish in the slow cooker?
Yes, slow cooking fish is safe when cooked to an internal temperature of 145°F (63°C) to ensure it is fully cooked.
Can I double this recipe for a larger group?
You can double the ingredients if your slow cooker is large enough to accommodate the fish without overcrowding, ensuring even cooking.
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