1 can (28oz) crushed tomatoes

4 cups vegetable broth

½ cup white wine

2-3 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.

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.

You Might Also Like:

Make sure you’re following The for the latest recipes!
Facebook | Pinterest

Share This Post