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Slow-Cooker Seafood Stew


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Rate this recipe 4.5/5 (11 Votes)


  • 3 1/2 cups low-sodium vegetable broth
  • One 14.5-oz. can stewed tomatoes (not drained)
  • One 6.5-oz. can chopped clams in juice (not drained)
  • 2 cups chopped kale
  • 1 cup chopped onion
  • 1 tbsp. chopped garlic
  • 2 tsp. ground thyme
  • 1 lb. raw tilapia, cod, or sea bass, cut into 1-inch pieces
  • 8 oz. (about 16) raw large shrimp, peeled, deveined, tails removed
  • 1 dried bay leaf
  • 1/4 cup instant mashed potato flakes
  • 1/2 cup chopped scallions
  • Optional seasonings: salt and black pepper


Preparation time 15mins
Cooking time 285mins
Adapted from


Step 1

Combine broth with tomatoes in a slow cooker. (A 4-qt. slow cooker is best.) Add clams, kale, onion, garlic, and thyme. Mix well.

Add fish, shrimp, and bay leaf, and gently stir to mix.

Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until fish and shrimp are fully cooked.

Add potato flakes and scallions, and stir until uniform. Remove bay leaf. 6

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