Slow Cooker Seafood Stew

For all my weight watchers friends, this is a great 3 point meal!  It's very light and delicious!  

Author:  Slow Cooker Gourmet

Serves:  about 6 servings

INGREDIENTS:

·      1 can (28oz) crushed tomatoes

·      4 cups vegetable broth

·      ½ cup white wine

·      2-3 cloves minced garlic

·      1 pound Dutch baby potatoes or any white / yellow baby potatoes, cut into bite sized pieces

·      ½ medium onion, diced (about ½ cup)

·      1 teaspoon dried thyme

·      1 teaspoon dried basil

·      1 teaspoon dried cilantro

·      ½ teaspoon celery salt

·      ½ teaspoon salt

·      ½ teaspoon pepper

·      ¼ teaspoon red pepper flakes

·      pinch cayenne pepper

·      2 pounds seafood (I used scallops, shrimp and white fish)

INSTRUCTIONS:

1.    Add all ingredients except seafood to slow cooker

2.    Cover and cook on high for 2-3 hours or low for 4-6 hours until potatoes cooked through

a.    I used the Instant Pot and and potatoes cooked in under 10 minutes

3.    Add thawed seafood to slow cooker and return to high heat

4.    Cook for 30-60 minutes until seafood is fully cooked through

5.    Serve with warm crusty bread or as desired

NOTES: 

Optional step:  Before adding seafood, heat skillet over medium high heat and melt 2-3 tablespoons butter.  Add scallops and shrimp and cook for 2-3 minutes on each side to brown.  Add to slow cooker with crab and cook as directed.

Important note:  You will need at least a 5 quart slow cooker for this recipe so that there is enough room to add the seafood.