Slow Cooker Seafood Stew – a delicious seafood recipe cooked in a tomato-based broth with potatoes. This stew is comforting and is an easy to make dinner recipe!
Don’t you just love how easy and delicious slow cooker meals can be? They are great for busy weeknights and long weekends. This Slow Cooker Seafood Stew is a delicate, rich stew that is easy to prep and is a healthy dinner option. It’s a perfect recipe for spring and summer!
The tomato-based broth in this seafood stew is so tasty and full of amazing flavors. It’s a great base to start off with in this seafood recipe. Also, I like to use fresh vegetables whenever I can and they are perfect in this slow cooker stew.
Prep time for the recipe is very minimal. You will need a few minutes to chop the fresh vegetables and thaw the seafood if you are using frozen shellfish. Other than a few easy steps to get started, that’s pretty much it. You just set it and forget.
1 can (28 oz) crushed tomatoes
1 Tablespoon tomato paste
4 cups vegetable broth
3 garlic cloves, minced
1 pound yellow potatoes, cut into bite size pieces
1/2 cup chopped white onion
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon celery salt
1/4 teaspoon crush red pepper flakes
1/8 teaspoon cayenne pepper
salt and pepper to taste
2 pounds seafood (I used 1 pound large shrimp and 1 pound scallops)
handful of chopped parsley
- Step 1
Add all ingredients except the seafood into a slow cooker. Cover and cook on high for 2-3 hours or low for 4-6 hours until potatoes are cooked through.
- Step 2
Add thawed seafood to slow cooker and return to high heat. Cook 30-60 minutes until seafood is fully cooked.
- Step 3
Garnish with parsley. Serve hot with crusty bread.