When the day has been long and supper needs to come together with very little fuss, this slow cooker catfish nugget recipe is a fine thing to have in your back pocket. Using frozen catfish nuggets and just a handful of pantry staples, you can turn out a tender, savory meal with the sort of down-home flavor that feels right at home on a Midwestern table. It is a practical recipe, the kind that reminds me of no-waste country cooking, where simple ingredients were stretched with care and good sense.
Serve these catfish nuggets over hot rice, buttery mashed potatoes, or a scoop of creamy grits if you like a Southern touch. A side of green beans, coleslaw, or corn on the cob fits beautifully, and a pan of cornbread or a few slices of sandwich bread are mighty good for soaking up the sauce.
5-Ingredient Slow Cooker Catfish Nuggets
Servings: 4
Ingredients
1 bag frozen catfish nuggets, about 24 to 32 ounces
1 packet ranch seasoning mix, about 1 ounce
1 can cream of mushroom soup, 10.5 ounces
1/2 cup chicken broth
2 tablespoons melted butter
Directions
1. Lightly grease the slow cooker insert if desired, then pour the frozen catfish nuggets into the bottom in an even layer.
2. In a medium bowl, stir together the ranch seasoning, cream of mushroom soup, chicken broth, and melted butter until smooth.
3. Spoon the sauce evenly over the frozen catfish nuggets, making sure most pieces are well coated.
4. Cover and cook on low for 3 to 4 hours, or until the catfish is fully cooked through and flakes easily with a fork. Stir gently once near the end if needed so the sauce stays smooth and the fish does not break apart too much.
5. Serve the catfish nuggets hot with the sauce spooned over rice, potatoes, or grits, along with your favorite vegetable side.
Variations & Tips
Make it peppery: Add a few cracks of black pepper or a pinch of cayenne to the sauce if your family likes a little more zip without changing the easy nature of the recipe.
Watch the cooking time: Catfish nuggets are small and can overcook if left too long, so start checking at the 3-hour mark. You want them tender and flaky, not dry.
Try a different soup: Cream of celery or cream of chicken can stand in for cream of mushroom if that is what you have in the pantry. Each one gives the dish a slightly different but still comforting flavor.
Add a country touch: A few sliced onions tucked around the fish make the sauce even more flavorful, though that takes it past the five-ingredient mark. It is a good trick when you want to stretch the meal a little.