SEAFOOD CIOPPINO
If you're looking for a great seafood recipe for your slow cooker, this classic cioppino recipe is just the ticket. It's brimming with clams, crab, fish and shrimp, and is fancy enough to be an elegant meal. -Lisa Moriarty, Wilton, New Hampshire
Provided by Taste of Home
Time 4h50m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 17
Steps:
- In a 4- or 5-qt. slow cooker, combine the first 12 ingredients. Cook, covered, on low 4-5 hours., Stir in seafood. Cook, covered, until fish just begins to flake easily with a fork and shrimp turn pink, 20-30 minutes longer., Remove bay leaf. Stir in parsley.
Nutrition Facts : Calories 205 calories, Fat 3g fat (1g saturated fat), Cholesterol 125mg cholesterol, Sodium 483mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges
CROCK POT SEAFOOD MEDLEY
Make and share this Crock Pot Seafood Medley recipe from Food.com.
Provided by CelebrationFL
Categories Crab
Time 3h20m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Layer shrimp, crab, and scallops in slow cooker.
- Combine soup and milk. Pour over seafood.
- Mix together butter and spices and pour over top.
- Cover. Cook on low 3-4 hours.
- Serve over rice or noodles.
SLOW-COOKER CIOPPINO
Savor a one-pot classic fish stew made with tomatoes and a variety of fish and shellfish.
Provided by Betty Crocker Kitchens
Categories Entree
Time 4h5m
Yield 8
Number Of Ingredients 18
Steps:
- In 5- to 6-quart slow cooker, mix all ingredients except fish, shrimp, clams, crabmeat and parsley.
- Cover; cook on High heat setting 3 to 4 hours.
- Stir in fish, shrimp, clams and crabmeat. Reduce heat setting to Low. Cover; cook 30 to 45 minutes longer or until fish flakes easily with fork. Remove bay leaf. Stir in parsley.
Nutrition Facts : Calories 210, Carbohydrate 14 g, Cholesterol 120 mg, Fiber 3 g, Protein 28 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 7 g, TransFat 0 g
CROCKPOT SEAFOOD MEDLEY
I usually add more shrimp and cut back on the scallops due to the cost. I also cut the crab and scallops into smaller pieces. It's all your pref.
Provided by Catherine Lim
Categories Other Main Dishes
Time 4h
Number Of Ingredients 9
Steps:
- 1. Layer shrimp, crab, and scallops in slow cooker.
- 2. Combine soup and milk, pour over seafood. Mix together butter and spices and pour over top. Cover and cook on low for 3-4 hours.
- 3. Serve over white rice or noodles.
SLOW-COOKED BEAN MEDLEY
I often change the variety of beans in this classic recipe, using whatever I have on hand to total the five cans called for. The sauce makes any combination delicious! It's a gluten-free side dish that's popular with just about everyone. -Peggy Gwillim, Strasbourg, Saskatchewan
Provided by Taste of Home
Categories Side Dishes
Time 5h25m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a 5-qt. slow cooker, combine the first 12 ingredients. Stir in the remaining ingredients. Cover and cook on low for 5-6 hours or until onion and peppers are tender. Discard bay leaves.
Nutrition Facts : Calories 255 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 942mg sodium, Carbohydrate 45g carbohydrate (21g sugars, Fiber 7g fiber), Protein 9g protein. Diabetic exchanges
SLOW-COOKER SEAFOOD STEW
Ladle out big bowlfuls of his hearty soup, packed with fresh fish and shrimp, plus easy canned crab and clams and a bounty of vegetables.
Provided by Betty Crocker Kitchens
Categories Entree
Time 5h5m
Yield 8
Number Of Ingredients 18
Steps:
- In 5 to 6-quart slow cooker, combine onions, celery, garlic, tomatoes, clam juice, tomato paste, wine, vinegar, oil, Italian seasoning, sugar, pepper flakes and bay leaf; mix well.
- Cover; cook on High setting for 4 hours.
- Stir fish, shrimp, clams with juice and crabmeat into stew. Reduce heat setting to Low; cover and cook an additional 30 to 45 minutes or until fish flakes easily with fork.
- Just before serving, remove and discard bay leaf. Stir in parsley.
Nutrition Facts : Calories 215, Carbohydrate 15 g, Cholesterol 125 mg, Fat 1/2, Fiber 3 g, Protein 30 g, SaturatedFat 1 g, ServingSize 1 1/3 Cups, Sodium 610 mg, Sugar 5 g
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