Toss those frozen salmon chunks in the crock with 4 other ingredients and watch your family devour every last bite

This 5-ingredient slow cooker salmon dinner is the kind of no-fuss meal I wish I’d had when my kids were little and always tumbling in the door at different times. You start with frozen salmon chunks straight from the bag, toss in just four more pantry-friendly ingredients, and let the crock do the babysitting. It’s not fancy, but it has that cozy, Midwestern comfort to it—creamy, savory, and spoon-tender—like the casseroles our mothers used to make, only a bit lighter and with hardly any dishes. Perfect for busy days, church nights, or when you’d rather be visiting on the porch than standing over the stove.

Serve this creamy slow cooker salmon over hot buttered egg noodles, mashed potatoes, or plain white rice to catch all that sauce. A simple side of steamed green beans, peas, or a bagged salad with a tangy vinaigrette keeps things easy and brightens the plate. Warm dinner rolls or a slice of crusty bread are nice for mopping up the last of the juices. A squeeze of fresh lemon and a sprinkle of chopped parsley, if you have them, add a fresh touch that makes it feel like Sunday supper with almost no work.

Servings: 4

1 1/2 to 2 pounds frozen salmon chunks (do not thaw)

Lightly grease the bottom of a 4- to 6-quart slow cooker with a bit of butter or cooking spray to help with cleanup.

Scatter the sliced onion evenly over the bottom of the slow cooker. This makes a little bed to keep the salmon off direct heat and adds good flavor.

Place the frozen salmon chunks in a single, fairly even layer over the onions. It’s fine if some pieces overlap slightly; do not thaw the salmon first.

In a medium bowl, stir together the cream of mushroom soup, sour cream, and dry ranch dressing mix until smooth and well combined.

Pour the soup mixture evenly over the frozen salmon chunks, using a spatula to spread it so most of the fish is covered. Do not add extra liquid; the salmon will release juices as it cooks.

Cover the slow cooker with the lid and cook on LOW for 2 1/2 to 3 1/2 hours, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C). Avoid lifting the lid during the first 2 hours so the heat stays steady.

Once the salmon is done, gently stir just enough to spoon some of the creamy sauce over the top of the chunks, being careful not to break them up too much.

Taste the sauce and add a pinch of salt or black pepper if needed. Serve the salmon and sauce hot over noodles, rice, or potatoes.

You can swap the cream of mushroom soup for cream of celery or cream of chicken if that’s what you keep on hand; each gives a slightly different but still comforting flavor. If you like a little color, add 1 to 2 cups of frozen mixed vegetables or peas around the salmon before pouring on the sauce. For a bit more tang, stir 1 tablespoon of lemon juice into the sauce mixture before pouring it over the fish. If you prefer a lighter dish, use light sour cream or plain Greek yogurt in place of regular sour cream, keeping in mind that yogurt may separate slightly but will still taste good. A sprinkle of dried dill or parsley (about 1 teaspoon) mixed into the sauce gives it a more “fish house” flavor. For food safety, always start with solidly frozen, good-quality salmon chunks; keep them refrigerated or in the freezer until you’re ready to add them to the slow cooker. Cook on LOW, not WARM, and do not leave the slow cooker partially filled and unplugged while you prep other things. Use a food thermometer to be sure the salmon reaches 145°F (63°C) in the thickest pieces, and refrigerate leftovers within 2 hours in shallow containers. Reheat leftovers gently until steaming hot, and only reheat once for best quality.