Slow Cooker Catfish Nuggets 4-Ingredient

Slow Cooker Catfish Nuggets 4-Ingredient. Frozen catfish nuggets plus 3 pantry staples equals a creamy, saucy dinner the whole family will love — and it practically makes itself! Drop frozen catfish nuggets into the slow cooker, add 3 cheap things from your pantry, and get ready for a dinner so good your family will want it again next week.

This is one of those recipes that saves the day when you’re tired, busy, and still need to put a real meal on the table. You don’t even have to thaw the fish — just pull the frozen nuggets straight out of the bag and into the crock pot they go. Then you stir together three simple things you probably already have in your kitchen and pour it all on top. Snap the lid shut, walk away, and let the slow cooker handle everything. When dinner time comes around, you’ve got soft, flaky catfish sitting in a creamy, rich sauce that tastes like it took way more work than it did. And the best part? It won’t cost you much at all. Budget-friendly and belly-filling — that’s a win!

Slow Cooker Catfish Nuggets 4-Ingredient

Servings: 4

Ingredients

• 2 pounds frozen catfish nuggets (do not thaw)
• Use 1 can (10.5 oz) of cream of mushroom soup.
• 1 pieces canned diced tomatoes with juices (14.5 oz can)
• 1 pieces onion soup mix packet (about 1 oz)

Slow Cooker Catfish Nuggets: Steps

1. Spray the slow cooker: Give the inside bottom of your slow cooker a quick spray with nonstick cooking spray.
2. Add the catfish: Lay the frozen 2 pounds frozen catfish nuggets (do not thaw) in the bottom of the slow cooker in one layer. Don’t worry if a few pieces sit on top of each other — they shrink a little as they cook, so it all works out fine.
3. Mix the sauce: In a bowl, mix together the Add another 1 can (10.5 oz) of cream of mushroom soup, the 1 pieces canned diced tomatoes with juices (14.5 oz can) (pour in all the juice from the can too), and the 1 pieces onion soup mix packet (about 1 oz). Stir it all together until it looks smooth and well mixed.
4. Pour sauce over fish: Pour your sauce mixture right over the catfish nuggets. Try to cover as much of the fish as you can so every piece soaks up all that good flavor.
5. Slow cook: Put the lid on. Cook on LOW for 4 to 240 minutes
   240:00
   , or cook on HIGH heat for 2 to 2½ hours. The fish is done when it turns white all the way and flakes easily with a fork. Try not to lift the lid during the first couple of hours — keeping the heat in helps it cook right.
6. Stir gently and taste: When it’s done, give it a soft stir to mix the fish into the sauce. Be gentle so the nuggets don’t fall apart too much. The onion soup mix is already pretty salty, so taste it before adding any extra salt.
7. Serve hot: Scoop the catfish into bowls or onto plates and spoon lots of that creamy tomato sauce right over the top. Serve it while it’s nice and hot!

Slow Cooker Beef Short Ribs 4-Ingredient