After recently incorporating seafood back into our diets, I began brainstorming ideas for seafood Crock-Pot recipes. This was completely new territory for me! I made the switch to full-fledged vegan when I was barely 15 years old — way before I started cooking for myself at home — so I had never dabbled in cooking my own seafood at home before.
What I love about Crock-Pot recipes is that they allow me to feel accomplished while also adapting to our family’s crazy busy lifestyle. No time? No problem! With minimal prep, we can enjoy warm and delicious meals that practically cooked itself! What’s not to love?
Although temperatures here in Tucson are already creeping up into the upper 90’s (it’ll reach 99 degrees Fahrenheit on Monday — what?!), I decided to first test these new waters with an easy-slash-difficult-to-mess-up Crock-Pot stew recipe!
We recently took the plunge and officially became Costco members (TRUE adulting!), so we opted to buy a few pounds of frozen seafood there. We found a medley of frozen mussels, calamari, shrimp, and scallops — which sounded like the perfect addition for our stew.
Because my partner and I enjoy spice, I added just a pinch of red chili pepper to the stew. This added the perfect amount of heat without competing with the other flavors — but also, not so much heat that it was unbearable for our 6- and 4-year-old to eat.
We love this crushed red chili pepper from Trader Joe’s (only $7 on Amazon, if you don’t live near a TJ’s!), but you can substitute any other spice(s) you might have in your kitchen.
Crock-Pot Seafood Stew
Total Time: 10 minutes prep, 4-6 hours cooking
- 1 28-oz. can of crushed tomatoes
- 4 c. of vegetable broth (or use Better than Bouillon!)
- 2-3 cloves of minced garlic
- 1 pound of baby potatoes
- 1 tsp. dried thyme
- 1 tsp. dried basil
- 1 tbsp. onion powder
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/4 tsp. crushed red chili pepper (I recommend Trader Joe’s brand!)
- Pinch of cayenne pepper (optional)
- 2 lbs. frozen seafood of choice
- Cooked white rice, for serving
- Place all ingredients in your Crock-Pot.
- Cover and let cook on high for 2-3 hours on high or 4-6 hours on low. The potatoes should be cooked all the way through.
- Serve over cooked rice for a hearty meal!