Put flaked canned mackerel in the slow cooker and 5 everyday fridge items to get a meal so incredibly good your husband will be begging for more.

This cozy low carb slow cooker meal is exactly the kind of comfort food I lean on during busy weeks. It starts with simple flaked canned mackerel and just five everyday fridge items, then simmers into a creamy, cheesy bowl of goodness that feels like a hug after a long day. It’s budget-friendly, uses what most of us already have on hand, and the slow cooker does all the work while you take care of everything else. My family loves this as a stick-to-your-ribs dinner, and it’s an easy way to get more fish into the week without any fuss.

Serve this creamy mackerel bake right from the slow cooker, spooned into bowls or over a bed of steamed broccoli or cauliflower rice to keep it low carb. A simple green salad with a tangy vinaigrette helps balance the richness, and a side of roasted vegetables (like green beans or Brussels sprouts) works nicely too. If you have family members who aren’t watching carbs, you can offer crusty bread, rice, or buttered egg noodles on the side so everyone can enjoy it their favorite way.

Servings: 4

2 cans (5–6 oz each) mackerel in water or brine, drained and flaked

Open the canned mackerel, drain well, and remove any large bones or skin if present. Flake the fish with a fork directly into the bottom of your slow cooker, spreading it out in an even layer so it covers the base (this should look like a close-up of flaked fish at the bottom of the crock).

Sprinkle the chopped celery evenly over the flaked mackerel so there’s a light layer of crunch throughout the dish.

In a medium bowl, whisk together the heavy cream and mayonnaise until smooth. This helps the sauce come together evenly in the slow cooker and keeps it from separating.

Add the cream cheese cubes to the cream mixture and stir gently. It’s okay if the cream cheese doesn’t fully dissolve; it will melt as it cooks and create little pockets of creamy goodness.

Pour the cream, mayonnaise, and cream cheese mixture over the mackerel and celery in the slow cooker, making sure most of the fish is covered. Do not stir; leaving the layers helps the fish stay flaky as it cooks.

Sprinkle the shredded cheddar cheese evenly over the top. Again, don’t stir; the cheese will melt down into the sauce and form a delicious, bubbly top layer.

Cover the slow cooker with the lid and cook on LOW for 3–4 hours or on HIGH for 1.5–2 hours, until the sauce is hot and bubbly around the edges and the cheese on top is fully melted. Avoid lifting the lid too often so the mixture heats evenly.

Once cooked, gently stir from the edges toward the center to combine the layers, being careful not to completely mash the mackerel. Taste and adjust seasoning with a pinch of salt and pepper if desired (optional, but go light at first since the cheese and canned fish are already salty).

Let the mixture sit uncovered in the warm slow cooker for about 5–10 minutes to thicken slightly before serving. Spoon into bowls and enjoy as-is, or over steamed low carb veggies.

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.