Herbed Tilapia Stew

Any type of white fish fillets (such as haddock or cod) will also work in this recipe. Fish cooks very quickly, even on the low setting in a slow cooker, so this is one recipe you will need to set a timer for. Serve this stew over cooked rice or pasta.

Serves: 6Hands-on: 5 minutesTotal: 3 hours 5 minutesDifficulty: Easy

Serves: 6


  • 2 lbs. frozen boneless tilapia fillets
  • 2 Tbsp. butter
  • 2 Tbsp. olive oil
  • 1 can (14½ oz.) diced tomatoes, with juice
  • 4 cloves garlic, minced
  • 1 small onion, peeled and sliced
  • 2 tsp. Worcestershire sauce
  • 2 Tbsp. chopped fresh thyme or 1 tsp. dried thyme


  • Grease a 4- to 5-quart slow cooker with nonstick cooking spray. Place tilapia, butter, olive oil, tomatoes, garlic, onion, Worcestershire sauce, and thyme in the slow cooker.
  • Cover and cook on high for 1½–2 hours or on low for 2½–3 hours. Watch the cooking time. If the fish fillets are very thin you may need to reduce the cooking time.
  • When fish is cooked through, fillets will easily separate and flake with a fork. Break the fish up into the tomatoes and cooking liquids.