Slow Cooker Seafood Stew Recipe

INGREDIENTS:

• 1 can (28 oz) crushed tomatoes
• 1 Tablespoon tomato paste
• 4 cups vegetable broth
• 3 garlic cloves, minced
• 1 pound yellow potatoes, cut into bite size pieces
• 1/2 cup chopped white onion
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon celery salt
• 1/4 teaspoon crush red pepper flakes
• 1/8 teaspoon cayenne pepper
• salt and pepper to taste
• 2 pounds seafood (I used 1 pound large shrimp and 1 pound scallops)
• handful of chopped parsley

INSTRUCTIONS:

1. 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.
2. Add thawed seafood to slow cooker and return to high heat. Cook 30-60 minutes until seafood is fully cooked.
3. Garnish with parsley. Serve hot with crusty bread.

Source: I Heart Naptime

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