Slow Cooker Seafood Stew


Slow Cooker Seafood Stew

INGREDIENTS

  • 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

INSTRUCTIONS

  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.
  2. Add thawed seafood to slow cooker and return to high heat.  Cook 30-60 minutes until seafood is fully cooked.
  3. Garnish with parsley.  Serve hot with crusty bread.

Detailed recipe and credit: https://www.iheartnaptime.net/slow-cooker-seafood-stew/

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