Crockpot Tilapia is an easy healthy recipe! You'll love this buttery, tender, flaky tilapia that is perfectly seasoned with a flavorful chili rub and lemon garlic butter. Tilapia cooked in a slow cooker is very moist and simple to make.
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Why You'll Love Slow Cooker Garlic Butter Tilapia
Flaky and Tender. Slowly cooking the fish with butter adds moisture to your fish and allows it to cook to the perfect doneness. Your fish is done once it reaches 145 degrees F and will be tender; be careful not to overcook it as it will dry out.
Wonderful Flavors! A great combination of seasoning for fish is garlic, butter, and a little bit of spice and acid. In this recipe, we use chili powder, garlic powder, fresh lemon juice, and butter, but you can add additional seasonings as well!
Adjustable Cooking Time. You can slow cook your fish on either the low or high setting, depending on when you want to eat. If you cook on high, be sure to check your fish's internal temperature at about 1 hour to prevent overcooking.
Tilapia Slow Cooker Ingredients
Here are the ingredients you will need to make this crockpot tilapia:
- Boneless Skinless Tilapia Fillets: try to look for fillets that are all about the same size, if possible, for even cooking to prevent overcooking.
- Chili Powder: add more or less for your desired heat level.
- Garlic Powder
- Coarse Sea Salt: you can also use kosher salt; adjust to taste.
- Ground Black Pepper
- Melted Butter: unsalted butter is preferred due to sea or kosher salt. If you use salted butter, you may need to adjust your salt (substitute olive oil instead of butter if desired).
- Lemon Juice: one regular-sized lemon yields about 2 tablespoons of fresh lemon juice. Adjust as needed--I always suggest extra fresh lemon for serving.
- Fresh Parsley: fresh chopped parsley is used for garnish.
For exact ingredient quantities, please see the recipe card below!
Substitutions and Variations
- Substitute tilapia with haddock, sea bass, halibut, or cod.
- Use fresh cilantro in place of parsley if desired.
- Add other spices, such as crushed red pepper flakes, or add fresh sliced jalapeno to the crockpot to add fresh heat.
- Add fresh crushed or minced garlic for a more fragrant garlic flavor.
- You can use lime juice in place of lemon juice if preferred.
- Adding fresh sliced onion to your slow cooker adds a complementary flavor.
- Adjust the amount of fish needed for your family and adjust your seasonings for the amount as well.
- Use olive oil in place of butter if you would like to as well!
- Use frozen tilapia in a pinch and adjust your cooking time as needed.
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How To Make Tilapia Cooked in a Slow Cooker
1. In a small bowl, mix together chili powder, garlic powder, salt, and pepper. Coat both sides of the tilapia.
2. Place tilapia on the bottom of the slow cooker. Overlap the tilapia's thick side over the thin side to fit into the crockpot.
3. Drizzle with melted butter, pour lemon juice over the top, and sprinkle with fresh parsley.
4. Cover and cook on low or high until the fish is cooked and flakes easily.
How to Serve Crockpot Tilapia
Garnish the tilapia fillets with fresh chopped parsley or cilantro.
Serve over rice, mashed potatoes, or riced cauliflower.
Pour some of the pot juices over the fish - it's delicious!
Serve with a fresh salad, vegetables, croutons, and your favorite salad dressing.
Meal idea! Create a healthy low-carb meal by serving your slow cooker garlic butter tilapia with cauliflower rice and your favorite vegetables such as asparagus, green beans, or broccoli--yum!
Slow Cooker Fish Tips
- Use similar-sized pieces of fish for consistent cooking. Place the thicker sides of tilapia over the thin sides of others to overlap and prevent overcooking your fish.
- Slow cookers do vary in temperature. Some can run very hot even when they are on low. Check your fish after 1-2 hours.
- Use a slow cooker liner or aluminum foil for easy cleanup.
- According to the USDA, the safe temperature for fish is 145 degrees F.
FAQ's
Transfer your fish to an air tight container once it has cooled. It should store in the fridge for up to 3 days.
Place your fish on a microwave-safe plate and cover. Microwave for 1 minute and continue to heat in 30-second increments until your desired temperature is met.
It is not necessary to soak your fish before cooking it. If you soak your fish, it could absorb too much water, disrupt the fish's integrity, and become mushy in texture versus tender and flaky.
Overcooking your fish will lead to a drier fillet, and the fish proteins constrict and become very tough and chewy.
Making sure that you add moisture to your slow cooker when cooking will assist in preventing your fish from drying out. Also, do not overcook your fish by checking your internal temperature so it doesn't exceed 145 degrees F.
📖 The recipe.
Slow Cooker Tilapia Recipe
Ingredients
- 4 boneless and skinless tilapia fillets
- 2 teaspoons chili powder
- ½ teaspoon garlic powder
- ½ teaspoon coarse sea salt or kosher salt (plus extra to taste)
- ¼ teaspoon ground black pepper
- 2 tablespoons melted butter (olive oil may be substituted)
- 1½ tablespoon freshly squeezed lemon juice
- 1 tablespoon fresh chopped parsley
Instructions
- In a small bowl mix together chili powder, garlic powder, salt and pepper. Coat both sides of tilapia filets with seasoning.
- Place the tilapia in the bottom of the slow cooker, overlapping the thick sides of each tilapia fillet over the thin sides of the previous pieces.
- Drizzle the with melted butter, then pour lemon juice over the top. Sprinkle fresh parsley.
- Cover and cook on low for 3 to 4 hours, high 2 to 2½ hours or until fish flakes easily.
Notes
- Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
- VARIATIONS: Haddock, tilapia, sea bass, halibut, or cod may be used; Fresh cilantro may be used in place of parsley;
- TOP TIPS:
- Use similar-sized pieces of fish for consistent cooking. Place the thicker sides of the tilapia overlapping the thinner side of the prior fillet to prevent overcooking.
- Slow cookers vary in temperature. Some run very hot - even on low. Check the fish after a couple of hours.
- Use a slow cooker liner or foil for easy cleanup.
- According to the USDA the safe temperature for fish is 145 degrees F.
- SERVING SUGGESTIONS: Garnish with chopped fresh parsley or cilantro. Serve with rice, riced cauliflower, or mashed potatoes.
Nutrition
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