4 Ingredient Low Carb Slow Cooker Pollock Dinner
Servings: 4
Ingredients
1 1/2 to 2 pounds frozen raw pollock fillets (do not thaw)
1 cup heavy whipping cream
4 tablespoons butter, cut into small pieces
1 packet (about 1 ounce) dry ranch seasoning mix (or 3 tablespoons homemade dry ranch mix)
Directions
Place the frozen raw pollock fillets in a single layer in the bottom of a 4- to 6-quart slow cooker. If the fillets are stuck together, gently tap the package on the counter to loosen them, but do not worry if a few are slightly overlapping.
In a small bowl or measuring cup, whisk together the heavy whipping cream and the dry ranch seasoning mix until the seasoning is mostly dissolved and the cream looks speckled and well combined.
Pour the seasoned cream evenly over the frozen pollock fillets in the slow cooker, making sure each piece gets some of the mixture. Use a spoon to nudge the fillets so the cream runs underneath and around them as much as possible.
Dot the top of the fish and cream mixture with the butter pieces, spacing them out so they melt and baste the fillets as they cook.
Cover the slow cooker with the lid and cook on LOW for 2 1/2 to 3 1/2 hours, or until the pollock flakes easily with a fork and is opaque all the way through. The exact time will depend on the thickness of the fillets and how cold they were going in.
Once the fish is cooked, carefully lift each fillet out with a wide spatula so it doesn’t break apart too much. Stir the sauce in the slow cooker gently to smooth it out, then taste and add a pinch of salt or extra black pepper if needed.
Serve the pollock fillets hot, spooning the warm ranch cream and butter sauce over the top of each portion. Ladle any remaining sauce into a small bowl for passing at the table so everyone can add more as they like.
