** 28 foodies online **

Pressure cooker recipes
If you want to prepare meals in 15-20 minutes try our sister site: Pressure Cooker Recipes.

Slow Cooker Seafood Recipes

Turkey and Shrimp Creole
Herbed Chicken and Shrimp
Seafood Stew
Seafood Gumbo
Fish Chowder
Lemon Dijon Fish
Salmon Chowder with Lime & Chilli Butter
Cod Alla Romana
Ginger-Citrus Salmon Steaks
Smoky Salmon and Potato Soup
Shrimp Chowder
Thai Coconut Shrimp and Rice
Crab and Artichoke Dip
Pesto Lemon Salmon Fillets
Salmon with Caramelised Onions and Carrots
Poached Salmon

Featured Seafood Recipe:Herbed Chicken and Shrimp


Guest Book:
Comments page 0 of 0
Click here to add a comment
There are currently 0 comments to display.


Slow Cooker Recipes > Seafood Recipes


Slow Cooker Seafood Stew

Slow Cooker Seafood Stew

Seafood Stew is rated 2.9 / 5 based on 16 votes.

Print Recipe

Preparation time:
Slow Cooker Size3.5L+
Cooking time:


  • 1 lb (500g) boneless, skinless chicken breasts
  • 5 oz (150g) frozen clams (drained)
  • 8 oz (225g) scallops cut into half
  • 8 oz (225g) shrimp
  • 1-2 cups tomato juice
  • 10 oz (280g) tomatoes
  • 4 garlic cloves minced
  • 3 cups vegetable broth
  • 1 tablespoon olive oil
  • 4 celery chopped
  • 2 onions diced
  • 2 bell peppers
  • 1 jalapeno pepper


  • 1 tablespoon tomato paste
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1 tablespoon flour
  • 1 tablespoon butter
  • pinch of ground cayenne pepper
  • teaspoon peppercorn
  • cup chopped parsley
  • chopped parsley


  • Heat olive oil in a large skillet. Cook the celery and onions, stir well for about 5 minutes until tender.
  • Add peppercorns, oregano, garlic and stir for another 1 minute.
  • Stir in vegetable broth, tomato juice and tomatoes.
  • Bring to the boil.
  • Continue to cook for additional 3 to 5 minutes more until heated through.
  • Transfer the mixture to the slow cooker.
  • Add chicken and stir.
  • Cover and cook for 3 hours over high heat or 6 hours over low heat.
  • Add the clams, parsley, shrimp and peppers.
  • Cover and cook for 30 minutes more over high heat.
  • Meanwhile, mix the cayenne and chili powder in a baggie. Add the scallops and toss well to coat.
  • Place the coated scallops to the slow cooker.
  • Transfer to the serving bowls and serve.
  • [../richsnippet/type-recipe-end.htm]

    www.slowcookerrecipes.org.uk | Recipe Resources | Privacy | Disclaimer