Hearty crock-pot seafood stew – a delicious tomato, white wine broth with succulent shrimp, clams, little potatoes and a whole lot of flavor!
Who doesn’t love a good slow-cooker recipe?! I used my Crock-Pot 7 QT. slow-cooker to create this lovely recipe. It really could not be an easier! I’ve been loving crock-pot recipes lately. Throw everything in and forget about it. Until it’s ready to eat 😉
When it comes to cooking wine, I always use Holland House Cooking wines. I love their marsala and sherry cooking wines! But, my favorite is good ol’ white cooking wine! It makes every chicken or seafood recipe taste so much better. Including this crock-pot seafood stew! It just brings all the flavors together so nicely.
This recipe is a great season transitional recipe. It’s still warm and comforting but has a summertime feel to it! I added shrimp and clams from a can to mine. You can also do some white fish, scallops, or mussels! Feel free to get creative. Just try to stick to about 1.5 lbs. of seafood total for this recipe. This will give you the perfect seafood to broth ratio.
Some other seafood recipes you will love:
So here is what you’ll need for this crock-pot seafood stew. Crushed tomatoes, Holland House cooking white wine, vegetable broth, garlic, onion, dutch baby potatoes, Italian seasoning, cajun seasoning, a can of chopped clams, and 1 lb. of shrimp. I also added a bay leaf and some crushed red pepper flakes but that is optional. I suggest topping the soup with fresh chopped parsley and cracked pepper. My husband adds shaved parmesan to his because he likes cheese on everything.
This post is sponsored by Crock-Pot but as always all opinions are my own!
Make sure to rate this recipe if you try it! I hope you enjoy it as much as I do.Print
1 (28 oz) can crushed tomatoes
2/3 cup Holland House white cooking wine
4 cups vegetable broth
4 cloves garlic, minced
1 small yellow onion, diced
1 lb. dutch baby potatoes, cut into bite size pieces
1 tsp Italian seasoning
1/2 tsp Cajun seasoning
1 bay leaf
pinch of red pepper flakes, optional
salt and pepper to taste
1 lb. shrimp, peeled and deveined, if frozen make sure they’re defrosted
1 (6 oz.) can of chopped clams
fresh chopped parsley for topping
Add all of the ingredients besides shrimp, clams and parsley to the slow cooker.
Cook on low for 4-6 hours or high for 2-3 hours.
Remove bay leaf.
Add shrimp and clams (do not drain the clams) and cook on high for 20 minutes or until shrimp are cooked through.
Serve with fresh chopped parsley and enjoy!