Throw frozen flounder fillets in the slow cooker and 5 secret ingredients to get a seafood dish so surprisingly decadent, your family will be begging for more!

This 6-ingredient slow cooker flounder is the kind of quiet little miracle I wish I’d had when my kids were running in three directions and supper still needed to feel special. You start with frozen flounder fillets—no thawing, no fuss—tuck them into the bottom of the slow cooker, and then drizzle on five simple “secret” ingredients that melt together into a velvety, buttery sauce. It reminds me of the church fish suppers we used to have in our small Midwestern town, where the ladies would find ways to make inexpensive fish taste downright fancy. This is that same spirit, just updated for a busy day: a surprisingly decadent, comforting seafood dish that practically cooks itself while you’re off doing life.

Serve this creamy slow cooker flounder over a bed of fluffy white rice, buttered egg noodles, or mashed potatoes so all that rich sauce has something to soak into. A simple side of steamed green beans or peas with a little salt and butter keeps it true to old-fashioned Midwestern plates, and a crisp green salad with a tangy vinaigrette helps balance the richness. Warm dinner rolls or a slice of crusty bread are perfect for mopping up every last bit of sauce from the bottom of the plate.

Servings: 4

1 1/2 to 2 pounds frozen flounder fillets (do not thaw)

Lightly grease the bottom of a 4- to 6-quart slow cooker with a bit of butter or nonstick spray so the fish doesn’t stick.

Lay the frozen flounder fillets in a single layer in the bottom of the slow cooker. It’s fine if the edges overlap slightly, but try not to stack them thickly. This should look like a simple layer of frosty fillets nestled across the bottom.

In a small saucepan or microwave-safe bowl, gently warm the heavy cream and butter together just until the butter is melted and the cream is lukewarm, not boiling. This helps everything blend smoothly in the slow cooker.

Whisk the Parmesan cheese, lemon juice, garlic powder, salt, and black pepper into the warm cream and butter mixture until the sauce is fairly smooth. This is your rich, “secret” sauce that will soak into the fish as it cooks.

Pour the sauce evenly over the frozen flounder fillets in the slow cooker, making sure each piece gets some of the creamy mixture. Use a spoon to nudge the sauce into any gaps so the fish is mostly coated.

Cover the slow cooker with the lid and cook on LOW for 2 1/2 to 3 1/2 hours, or until the flounder flakes easily with a fork and is opaque all the way through. Try not to lift the lid during the first 2 hours so the heat stays steady.

Once the fish is cooked, taste the sauce and add a pinch more salt or pepper if needed. The flounder will be very tender, so use a wide spatula to lift the fillets out gently and spoon the creamy sauce over the top.

Sprinkle with chopped fresh parsley or a light dusting of dried parsley, if you like, and serve the flounder hot with plenty of the decadent sauce spooned over each serving.

If you grew up stretching what you had like we did, you’ll appreciate how flexible this recipe can be. For a lighter version, swap half-and-half for the heavy cream; the sauce won’t be quite as thick but will still taste comforting. You can also use another mild white fish such as cod, pollock, or tilapia if that’s what’s on sale—keep the fillets frozen and follow the same method, just start checking for doneness at the 2 1/2 hour mark. For a little old-fashioned casserole flair, stir 1/2 cup sliced mushrooms or a handful of frozen peas into the slow cooker during the last 30 minutes of cooking. If your family likes a bit of zip, add a pinch of paprika or crushed red pepper flakes to the sauce. To make this feel more like a Sunday supper, transfer the cooked fish and sauce into a buttered baking dish, sprinkle the top with extra Parmesan and a few buttered breadcrumbs, and slide it under the broiler for 2 to 3 minutes until lightly browned. Leftovers reheat gently on the stovetop over low heat with a splash of milk to loosen the sauce, or can be flaked into cooked rice or noodles for a quick next-day casserole.