As featured in More Make It Fast, Cook It Slow by Stephanie O'Dea, Hyperion, 2010
Serves 2 to 4
2 tilapia fillets
1 teaspoon dried ginger
½ teaspoon crushed red pepper flakes
1 tablespoon gluten-free soy sauce
2 green onions, sliced
2 bunches bok choy, coarsely chopped
Use a 6-quart slow cooker.
Lay out a length of foil on your kitchen countertop. Place the fish fillets in the center, sprinkle the ginger and red pepper flakes onto the fish, and top with the soy sauce. Add the green onions and bok choy.
Fold the foil over and crimp the edges to make a packet. Place the packet in the bottom of your slow cooker (do not add water).
Cover and cook on high for 2 hours or until the fish flakes.