This 4-ingredient slow cooker pollock is one of those toss-it-in-and-walk-away dinners that makes busy weeknights feel a little more special. You start with frozen pollock fillets—no need to thaw—and layer in just three everyday pantry items to build a light, lemony, springtime sauce. It’s mild, family-friendly, and the fish turns out tender and flaky without any fuss. This is the kind of simple, comforting recipe I lean on when I want something that tastes fresh and bright but doesn’t keep me in the kitchen all evening.
This gentle, lemony pollock is lovely spooned over fluffy white rice, buttered egg noodles, or mashed potatoes so they can soak up the light broth. Add a simple green side, like steamed green beans, roasted asparagus, or a tossed salad with a bright vinaigrette to keep that springtime feel. Warm dinner rolls or crusty bread are great for sopping up the juices, and a bowl of fresh berries or sliced melon makes an easy, refreshing dessert.
4-Ingredient Slow Cooker PollockServings: 4
Ingredients
1 1/2 to 2 pounds frozen pollock fillets (do not thaw)
1 (14.5-ounce) can low-sodium chicken broth
2 tablespoons olive oil
2 tablespoons bottled lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
Directions
Lightly spray the bottom of a 4- to 6-quart slow cooker with nonstick cooking spray (optional, but helps with cleanup).
Place the frozen pollock fillets in a single layer on the bottom of the slow cooker. It’s fine if a few pieces overlap slightly; just keep them mostly flat, as shown in the image of the fillets sitting in the bottom of the slow cooker.
In a small bowl or measuring cup, whisk together the chicken broth, olive oil, lemon juice, salt, and black pepper until well combined.
Pour the broth mixture evenly over the frozen pollock fillets, making sure all the fish is moistened. The fillets should be mostly surrounded by liquid but not completely submerged.
Cover the slow cooker with the lid and cook on LOW for 2 1/2 to 3 hours, or until the pollock is opaque and flakes easily with a fork. Avoid lifting the lid during the first 2 hours so the heat stays consistent.
Once cooked, taste the broth and add a pinch more salt or a squeeze of extra lemon juice if your family likes a brighter flavor.
Use a wide spatula to gently lift the fillets out of the slow cooker and transfer them to plates or a serving platter. Spoon some of the lemony broth over the top of each portion.
Serve warm with your favorite side dishes, making sure everyone gets a bit of the light, flavorful cooking liquid over their fish.
Variations & Tips
For picky eaters, you can reduce the lemon juice to 1 tablespoon and let everyone add more at the table so the flavor stays very mild. If your family likes a little extra richness, stir 1 tablespoon of butter into the hot broth right before serving. To make it more herby for spring, sprinkle in 1 teaspoon of dried parsley or Italian seasoning along with the salt and pepper, or finish with a handful of chopped fresh parsley if you have it. You can swap the chicken broth for vegetable broth if that’s what you keep on hand. For a heartier meal, add a drained can of sliced carrots or halved baby potatoes to the bottom of the slow cooker under the fish (this will stretch the meal nicely for kids with bigger appetites). Leftovers reheat gently in the microwave with a spoonful of the broth—just warm on low power so the fish stays tender.
