Slow Cooker Seafood Stew
A rich, flavorful seafood stew made in the slow cooker with tomatoes, potatoes, broth, and mixed seafood. Comforting, hearty, and perfect with crusty bread.
Equipment
- slow cooker (5 quarts or larger)
- knife
- cutting board
- measuring cups
- measuring spoons
Ingredients
- 28 ounces crushed tomatoes
- 4 cups vegetable broth
- 1/2 cup white wine
- 3 cloves garlic, minced
- 1 pound dutch baby potatoes, cut into bite-sized pieces
- 1/2 medium onion, diced (about 1/2 cup)
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon dried cilantro
- 1/2 teaspoon celery salt
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon red pepper flakes
- pinch cayenne pepper
- 2 pounds mixed seafood (scallops, extra-large shrimp, crab legs)
Instructions
- Add all ingredients except seafood to the slow cooker.
- Cover and cook on high for 2–3 hours or low for 4–6 hours, until potatoes are cooked through.
- Add thawed seafood to the slow cooker and return heat to high.
- Cook for 30–60 minutes until seafood is fully cooked.
- Serve with crusty bread or as desired.
Notes
For extra flavor, brown scallops and shrimp in butter before adding to the slow cooker. Use at least a 5-quart slow cooker to ensure enough room for the seafood.