Slow Cooker Seafood Stew
Ingredients
- 1 28 ounce can of crushed tomatoes
- 1 tablespoon tomato paste
- 4 cups vegetable broth
- 3 cloves garlic minced
- 1 pound yellow potatoes, cut into bite size pieces
- 1/2 cup white onion, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon celery salt
- 1/4 teaspoon crushed red pepper flakes
- 1/8 teaspoon cayenne pepper
- Salt and pepper, to taste
- 2 pounds seafood (For example, 1 pound large shrimp and 1 pound scallops)
- Handful of chopped parsley
Instructions
- 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.
- Add thawed seafood to slow cooker and return to high heat. Cook 30-60 minutes until seafood is fully cooked.
- Garnish with parsley.
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