Toss frozen breaded fish nuggets in the crock pot and 4 other secret items to get a dinner so incredible your family will be begging for more.

This 5-ingredient slow cooker fish nugget dinner is exactly what I lean on during those extra-busy weeks when I still want something hot and comforting on the table. You literally toss frozen breaded fish nuggets into the crock pot, add four simple “secret” helpers—creamy sauce, a little tang, a pop of sweetness, and veggies—and let the slow cooker do its thing. The result is a cozy, kid-approved, fork-tender fish dish that tastes like you fussed way more than you did, and it all starts with a bag of frozen nuggets you probably already have in your freezer.

Serve these slow cooker fish nuggets spooned over fluffy white rice, buttered egg noodles, or mashed potatoes so they can soak up all that creamy sauce. A simple green side salad or steamed green beans keeps things fresh and light. If your crew loves dipping, set out extra tartar sauce, hot sauce, or lemon wedges at the table. Leftovers reheat nicely for lunch the next day, especially tucked into a warm tortilla with shredded lettuce for a quick fish taco-style wrap.

Servings: 4

1 (20–24 oz) bag frozen breaded fish nuggets

Place the frozen breaded fish nuggets in an even layer on the bottom of a 4- to 6-quart slow cooker. It’s okay if they overlap a little, but try to keep them mostly in a single layer so they cook evenly.

In a medium bowl, whisk together the condensed cream of mushroom soup, tartar sauce, and honey (or maple syrup) until smooth and well combined. This is your creamy, slightly tangy, slightly sweet sauce.

Pour the sauce evenly over the frozen fish nuggets in the slow cooker, using a spatula to spread it so most of the nuggets are coated. Do not stir; you want the nuggets to stay in place and hold some texture.

Sprinkle the frozen mixed vegetables over the top of the sauced fish nuggets in an even layer. Again, do not stir—just let them sit on top so they steam gently as everything cooks.

Cover the slow cooker with the lid and cook on LOW for 2 1/2 to 3 hours, or until the fish nuggets are cooked through, hot in the center, and the vegetables are tender. Avoid opening the lid too often so you don’t lose heat.

Once cooked, gently stir from the edges just enough to mix some of the sauce with the veggies while keeping as many nuggets intact as possible. Taste and adjust seasoning with a pinch of salt and pepper if needed.

Serve the saucy fish nuggets and vegetables immediately over rice, noodles, or mashed potatoes, spooning extra sauce over the top.

For a lighter sauce, use a reduced-fat condensed soup and light tartar sauce. You can swap cream of mushroom soup for cream of celery or cream of chicken if that’s what you have on hand. If your family likes more tang, add a tablespoon of Dijon mustard to the sauce mix; for extra richness, stir in 2–3 tablespoons of grated Parmesan at the end. Change up the veggies with frozen broccoli florets, green beans, or a California blend—just keep the total amount around 2 cups so the slow cooker doesn’t get too full. If you prefer more crunch, hold back a small handful of frozen nuggets and bake them in the oven according to package directions, then scatter them on top of each serving for a crispy finish. Food safety tips: Always start with fully frozen, commercially breaded fish nuggets and keep them frozen until you’re ready to add them to the slow cooker. Use a slow cooker that’s at least 4 quarts so the food heats evenly and quickly. Cook on LOW only; do not use the WARM setting to cook from frozen. The fish should reach a safe internal temperature of at least 145°F (63°C)—if you’re unsure, check a nugget in the center with an instant-read thermometer. Refrigerate leftovers within 2 hours of cooking and store in an airtight container for up to 2 days. Reheat leftovers thoroughly until steaming hot before serving, and do not re-freeze after cooking.