Tilapia with Tomatoes, Basil and Garlic - Slow Cooker Recipe

Delicious, light Tilapia with fresh tomatoes and basil!

Not everything takes a super long time in the slow cooker.  Fish cooks in 2-3 hours, depending on the thickness.  For me, with 2 kids running around, the less I need to turn my stove on, the better!  I can do the million other things I need to do while this is cooking instead of worring about burning it on my stovetop!  Also, you are esentially steaming your fish in the slow cooker, and saving on calories!  

This Tilapia was absolultey delicious!  Such a great, light summer meal!  You may have most of the ingredients right in your own garden, or maybe you could visit your local Farmer's Market for the fresh basil and tomatoes!

I think you'll find this recipe incredibly easy, and impressive to serve!  Clean-up is a cinch, since each tilapia filet is individually wrapped!  (You're welcome!)  You won't have to worry about your fish breaking apart, or sticking inside your crock this way.  There's absolutely no waste!  

I hope you're all surviving the heat!  Keep those ovens off (it's even too hot to grill, really!) and stick with those slow cookers!!!!!  


Tilapia with Tomatoes, Basil and Garlic


4 Tilapia Filets (about 4 oz. each)

salt (to taste)

pepper (to taste)

garlic powder (to taste)

onion powder (to taste)

4 basil leaves, chopped

4 tsp. butter

1 cup white wine

1 large tomato, chopped


Lay out four decently sized pieces of foil (use you best judgment based on the size of your Tilapia filets).  Sprinkle each filet with salt, pepper, garlic powder and onion powder.  Divide each teaspoon of butter into 2 slices and lay 2 on each filet of Tilapia.  Divide your chopped tomatoes evenly over the top of the Tilapia.  Evenly sprinkle the chopped basil over each filet.  Pour about 1/4 cup white wine over each filet.  *DON'T FORGET TO CURL THE EDGES UP FIRST BEFORE YOU DO THIS OR YOU'LL END UP WITH WINE ALL OVER YOUR COUNTER!!!*  Next, close each foil packet like a little boat.  Place each foil pack into the Slow Cooker and cook on LOW for 2-3 hours.  Your fish should flake easily with a fork when done.

For the original blog post with step-by-step directions and pictures, please click here.  For more great slow cooker recipes, please visit www.slowcookeradventures.com.  

Happy Slow-Cooking!


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Amy Ambrose July 12, 2012 at 01:31 PM
sounds like a great idea,I'm glad I kept my slow cooker.I make a point to add fresh garlic,basil,and Rosemary,and lime to Talopia nearly every time-especially since my son likes garlic.Thanks
Hope Comerford July 14, 2012 at 01:28 PM
I'm glad you kept it too!!! My stomach doesn't agree with fresh garlic for some reason, so I rarely use it. BUT, of course, it's ALWAYS better than garlic powder!


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