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Crockpot Seafood Stew

Slow Cooker Spicy Seafood Stew

I’ve always loved seafood, but ever since coming home from our gulf coast beach vacation I can’t stop wishing we could just stop by the market and pick up the fresh catches of the day. But, since we are in Kansas and the ocean is nowhere in sight, I finally settled for the frozen seafood at the grocery store and managed to create a stew that’s totally summer worthy! It may not transport me back to the beach but at least it’s a healthy and delicious way to end a busy summer day at home!

Slow Cooker Spicy Seafood Stew

The guys actually surprised me with this one. I was a little nervous that although they usually are great sports and eat everything I make that they would not be super excited about this one. But… they both refilled their bowls!! And my girl who won’t touch any foods that are red? Well, I just scooped out seafood and potatoes and didn’t give her any broth and she literally gobbled it down.

Slow Cooker Spicy Seafood Stew

You could use a lot of different seafood options here but I went with extra large shrimp, scallops and some crab legs. You will want around 2 pounds or so total. I was hoping for some Mahi Mahi but couldn’t find any the day I was at the store. Any hearty white fish would work well. It’s  just such an easy and flexible meal I think we may just be having this favorite often this summer!

Slow Cooker Spicy Seafood Stew

Slow Cooker Spicy Seafood Stew

Slow Cooker Seafood Stew

Jennifer Draper
4.36 from 56 votes
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings 6
Calories 236 kcal


  • 28 ounces crushed tomatoes
  • 4 cups vegetable broth
  • 1/2 cup white wine
  • 3 cloves minced garlic
  • 1 pound dutch baby potatoes or other white/yellow 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 seafood (I used scallops, extra large shrimp and crab legs)


  • Add all ingredients except seafood to slow cooker
  • Cover and cook on high for 2-3 hours or low for 4-6 until potatoes cooked through
  • Add thawed seafood to slow cooker and return to high heat
  • Cook for 30-60 minutes until seafood is fully cooked through
  • Serve with warm crusty bread or as desired


Optional step: Before adding seafood, heat skillet over medium high heat and melt 2-3 tablespoons butter. Add scallops and shrimp and cook for 2-3 minutes on each side to brown. Add to slow cooker with crab and cook as directed. Or, you can do this all in your multi-cooker and not dirty up any extra pans.
Important note! You will need at least a 5 quart slow cooker for this recipe so that there will be enough room to add the seafood.


Calories: 236kcalCarbohydrates: 31gProtein: 22gFat: 1gCholesterol: 36mgSodium: 1789mgPotassium: 1049mgFiber: 4gSugar: 8gVitamin A: 645IUVitamin C: 28.2mgCalcium: 77mgIron: 3.3mg
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Important nutritional disclaimer


Slow Cooker Spicy Seafood Stew

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  1. 5 stars
    I love crock pot meals and I love seafood. This recipe did not disappoint! I’ve made it twice already. Some of my family members don’t like spicy food, so I didn’t use the red pepper flakes or cayenne. For seafood I use cod, shrimp and, sometimes, scallops. My crock pot is only 5 quarts, so once the seafood is devoured, there’s extra broth that I don’t want to go to waste. I buy extra cod and shrimp. I season and cook them separately in the spices of the recipe when the original-recipe seafood is gone, then add them to the broth in the crock pot and reheat. (Maybe I just need to buy a bigger crock pot. LOL!) Thanks for the recipe!

      1. If I don’t want to use vegetable broth, what can substitute for it? Can I use chicken broth, or would beef broth be better?

  2. 5 stars
    I did a slight variation on this: I did not use the cayanne (I find it flavorless and just pure heat, better to add more red pepper flakes). I used flounder instead of crab legs (didn’t want to deal with shells). If you use flonder or anything like this, I recommend not slicing it too small, it disintegrates anyway.

    One last thing, I thing the nutritional info is inaccurate. It lists 1789 mg of sodium (75% of the daily allowance). I think 1789 mgs is for the entire dish (.5 tsp of saly and .5 tsp of celery salt), not each serving.

  3. 5 stars
    Wow, this is great and easy! Next time I’m going to leave out the potatoes and put in a cup of uncooked rice. I used a pound of shrimp and a pound of cod, delicious! Thanks for a great recipe!

  4. 5 stars
    Made this for dinner for Christmas eve. The stew was amazing. Everyone wanted your recipe. I’ve shared to all of my friends and family.

    Putting in the slow cooker for for 6 hours and then 1 hour on the stove top on high heat to make sure the potatoes were cooked through.

  5. 5 stars
    Making this, this morning because I’m impatient. Following your base recipe pretty much but adding shrimp, crab, calamari, mussels and octopus. I’m not one to really follow a recipe step for step but I’m sure the end result will be nothing but amazing. Thanks for the help.

  6. Hi. Do you put the seafood in the crockpot when it is frozen or thawed? Want to make this, but I’ve had trouble in the past using seafood in stews. Also, can you use Tilapia or salmon? Those are the only fish options at my local store 🙁 Thanks!

    1. Hi Mari! You will want to thaw the seafood before adding to the slow cooker. I’m not sure salmon would be best with this stew, but tilapia may work! Just keep in mind it’s pretty delicate, so it will flake apart unlike the shrimp or scallops.

  7. Jennifer,

    Planning on making this tomorrow for dinner. Noticed in the picture that the crab meat was already out of the claw. Do you do this before placing it in the crock pot or after it has cooked?


    1. I believe I had used imitation crab meat, as that was all I could find at the time at our Kansas grocery store, but I think you could cook real crab meat in the claw and remove it while eating and it would be even better!

  8. Hi there, if I wanted to make a bigger amount what extra ingredients would I add? I’m not sure this will be enough sauce for the amount of seafood to feed all my family

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