Slow Cooker Seafood Stew
Try this Slow Cooker Seafood Stew recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 6
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
slow cooker
dairy free
pescatarian
- 1/2 teaspoon salt
- 1 teaspoon dried basil
- 1/2 teaspoon celery salt
- 1/2 teaspoon pepper
- 1/4 teaspoon red pepper flakes
- 1 teaspoon dried thyme
- 1/2 cup white wine
- 4 cups vegetable broth
- pinch cayenne pepper
- 1 teaspoon dried cilantro
- 2-3 cloves minced garlic
- 1/2 medium onion diced (about 1/2 cup)
- 1 can (28oz) crushed tomatoes
- 1 pound dutch baby potatoes or other white/yellow baby pot cut into bite sized pieces
- 2 pounds seafood (i used scallops extra large shrimp and crab legs)
- Carbohydrate 2.53783371988144 g
- Cholesterol 0 mg
- Fat 0.109193252952303 g
- Fiber 0.192145786787705 g
- Protein 0.104195664626877 g
- Saturated Fat 0.0161910961671913 g
- Serving Size 1 1 serving (389g)
- Sodium 367.352488813723 mg
- Sugar 2.34568793309373 g
- Trans Fat 0.0178006705323071 g
- Calories 14 calories
Add all ingredients except seafood to slow cookerCover and cook on high for 2-3 hours or low for 4-6 until potatoes cooked throughAdd thawed seafood to slow cooker and return to high heatCook for 30-60 minutes until seafood is fully cooked throughServe with warm crusty bread or as desired
