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Slow-Cooker Salmon Loaf

As a stay-at-home mom with two small children, I'm always looking for quick, easy recipes that can be prepared ahead of time. I also don't like to heat up my oven during our hot Georgia summers. I adapted this recipe from one I found in an old slow-cooker book of my grandma's. I serve it with macaroni and cheese and pinto beans. -Kelly Ritter, Douglasville, Georgia
  • Total Time
    Prep: 10 min. Cook: 4 hours
  • Makes
    6 servings

Ingredients

  • 2 large eggs, lightly beaten
  • 2 cups seasoned stuffing croutons
  • 1 cup chicken broth
  • 1 cup grated Parmesan cheese
  • 1/4 teaspoon ground mustard
  • 1 can (14-3/4 ounces) salmon, drained, bones and skin removed

Directions

  • Cut three 20x3-in. strips of heavy duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 3-qt. slow cooker coated with cooking spray.
  • In a large bowl, combine the first five ingredients. Add salmon and mix well. Gently shape mixture into a round loaf. Place in the center of the strips.
  • Cover and cook on low for 4-6 hours or until a thermometer reads 160°. Using foil strips as handles, remove the loaf to a platter.
Nutrition Facts
1 slice: 258 calories, 12g fat (4g saturated fat), 112mg cholesterol, 1035mg sodium, 13g carbohydrate (2g sugars, 1g fiber), 24g protein.

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