Slow Cooker Seafood Stew

Slow Cooker Seafood Stew

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Seafood Stew is rated / 5 based on votes.

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Preparation time: 30 minutes
Slow Cooker Size 3.5L+
Serves: 7
Cooking time: 3 hours and 30 minutes on  High setting and 6 hours on Low setting

Ingredients:

  • kg (1 lb) chicken breast
  • 140 g (5 oz) clams, frozen (drained)
  • 225 g (8 oz) scallops, cut into half
  • 225 g (8 oz) shrimp
  • 1-2 cups tomato juice
  • 280 g (10 oz) tomatoes
  • 4 garlic cloves, minced
  • 3 cups of vegetable broth
  • 1 tablespoon olive oil
  • 4 stalks of celery, chopped
  • 2 onions, diced
  • 2 bell peppers
  • 1 jalapeno pepper, chopped
  • 1 tablespoon tomato paste
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1 tablespoon flour
  • 1 tablespoon butter
  • 1 pinch of cayenne pepper
  • teaspoon peppercorn
  • cup parsley, chopped
  • hot pepper sauce

Steps:

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

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