This slow cooker creamy smoked haddock kedgeree is one of those recipes I turn to when I need a meal that’s both easy and satisfying. The rich, buttery rice and smoky fish come together with a hint of warming spice, making every bite a little bit of heaven.

It’s all made in the slow cooker, so you get that amazing slow-cooked flavor without spending hours in the kitchen. I love serving it with a lemon wedge to add a pop of brightness. Perfect for a cozy night in or even a special brunch—it’s easy, tasty, and always a hit.

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Recipe Ingredients

• 300g (10oz) basmati rice
• 50g (2oz) butter
• 3 eggs
• 100ml (3½ fl oz) white wine
• 600ml (1 pint) hot vegetable or fish stock
• 1 tsp cayenne pepper
• pinch of saffron threads
• 1 tbsp mild curry powder
• a little freshly grated nutmeg
• 200ml (7 fl oz) double cream
• 500g (1lb 2oz) naturally smoked haddock fillet, skin removed
• small handful of flat-leaf parsley, chopped
• 1 lemon, cut into wedges, for garnish

How To Make Slow Cooker Creamy Smoked Haddock Kedgeree

1. Prepare the Slow Cooker Base: Preheat the slow cooker if necessary, then add the basmati rice, butter, whole eggs (in shells), white wine, hot stock, cayenne, saffron, curry powder, and nutmeg to the pot. Set the slow cooker to High and cook the mixture for about 2 hours, letting the flavors infuse fully into the rice.
2. Remove and Prepare Eggs: After 2 hours, carefully remove the eggs from the pot and set them aside to cool. Stir the double cream thoroughly into the rice mixture, blending well until it becomes smooth and creamy.
3. Add the Haddock: Place the smoked haddock fillet directly on top of the creamy rice, making sure it sits evenly across the surface. Cover the slow cooker and continue cooking on High for an additional 30 minutes to fully cook the fish.
4. Peel and Chop the Eggs: While the haddock is cooking, peel the cooled eggs and roughly chop them into bite-sized pieces, keeping them ready to add later.
5. Finish with Haddock and Eggs: Once the haddock is cooked, use a fork to gently break it up into large pieces, mixing it slightly into the rice. Stir in the chopped eggs and parsley, making sure everything is evenly combined.
6. Serve the Kedgeree: Spoon the kedgeree into serving bowls and garnish each portion with lemon wedges for a fresh, tangy finish.

Recipe Tips

• For a richer flavor, try swapping vegetable stock with fish stock; it enhances the smoky haddock taste while keeping the rice perfectly tender and flavorful.
• To add more color and texture, stir in a handful of baby spinach or frozen peas during the last 15 minutes of cooking; they cook quickly and add freshness.
• Swap out basmati rice for jasmine rice if you prefer a slightly stickier texture; it absorbs the spices beautifully but may need a bit less liquid.
• If you prefer a milder spice level, reduce cayenne pepper by half; the dish will still have warmth without overpowering the creaminess.

Recipe FAQs and Variations

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