Variations & Tips
For picky eaters, you can chop the celery very finely so it blends into the sauce, or swap it for 1/2 cup of finely chopped cooked broccoli or cauliflower florets if your family prefers those flavors. If someone in your house doesn’t love a strong fish taste, use mackerel packed in water and add an extra 1/4 cup of cream cheese to make the dish milder and creamier. You can also mix in 1 teaspoon of dried Italian seasoning or a pinch of garlic powder for a little extra flavor without making it spicy. For a slightly lighter version, replace half of the heavy cream with whole milk or unsweetened almond milk, knowing the sauce will be a bit thinner. To add more texture, stir in a handful of cooked, chopped green beans right before serving. Food safety tips: Always drain canned fish well and discard the packing liquid. Check for and remove any large bones or bits of skin if your family is sensitive to texture, especially for kids. Keep the slow cooker on LOW or HIGH only as directed; once the dish is done, switch to WARM and serve within 2 hours. Refrigerate leftovers in a sealed container within 2 hours of cooking and use within 3 days, reheating until steaming hot before serving again. If anything smells off when you open the canned mackerel, discard it and use a fresh can.
