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Slow Cooker Spicy Seafood Stew

Slow Cooker Seafood Stew

Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings 6
Calories 236kcal


  • 28 ounces crushed tomatoes
  • 4 cups vegetable broth
  • ½ cup white wine
  • 3 cloves minced garlic
  • 1 pound dutch baby potatoes or other white/yellow baby potatoes (cut into bite sized pieces)
  • ½ medium onion diced (about ½ cup)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 teaspoon dried cilantro
  • ½ teaspoon celery salt
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ 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: 236kcal | Carbohydrates: 31g | Protein: 22g | Fat: 1g | Cholesterol: 36mg | Sodium: 1789mg | Potassium: 1049mg | Fiber: 4g | Sugar: 8g | Vitamin A: 645IU | Vitamin C: 28.2mg | Calcium: 77mg | Iron: 3.3mg