18 Delicious Seafood Crockpot Recipes Easy to Make

Are you ready to dive into a sea of flavor without spending hours in the kitchen? Our collection of 18 Delicious Seafood Crockpot Recipes is here to make your meal prep as breezy as a beach day. Perfect for busy weeknights or lazy weekends, these easy-to-make dishes promise to deliver the taste of the ocean right to your dinner table. Let’s get cooking!

Slow Cooker Garlic Butter Shrimp

Alright, let’s dive into the culinary magic of this dish that’s as easy as it is delicious. Imagine succulent shrimp bathed in a rich, garlicky butter sauce, all made effortlessly in your slow cooker. It’s the kind of meal that’ll have you doing a happy dance before the first bite.

Ingredients

• 1 pound large wild-caught shrimp, peeled and deveined
• 1/2 cup unsalted clarified butter
• 4 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 1 teaspoon smoked paprika
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh parsley

Instructions

1. In a slow cooker, combine the clarified butter, minced garlic, lemon juice, smoked paprika, sea salt, and black pepper. Stir to blend the flavors.
2. Add the shrimp to the slow cooker, ensuring each piece is coated with the butter mixture. Tip: For even cooking, arrange the shrimp in a single layer.
3. Cover and cook on LOW for 1.5 hours. Tip: Avoid overcooking by checking the shrimp at the 1-hour mark; they should be pink and opaque.
4. Once cooked, sprinkle with chopped fresh parsley. Tip: For an extra zing, a squeeze of fresh lemon juice right before serving brightens the dish.

Flaky, buttery, and bursting with garlic goodness, these shrimp are a dream when served over a bed of creamy polenta or alongside crusty bread to soak up every last drop of that glorious sauce. Trust us, your taste buds will thank you.

Crockpot Lemon Garlic Salmon

Get ready to dazzle your taste buds with a dish that’s as easy to make as it is delicious, because we’re diving into the world of Crockpot Lemon Garlic Salmon. Perfect for those days when you want to impress without the stress, this recipe is a game-changer for busy foodies and lazy chefs alike.

Ingredients

• 1.5 lbs wild-caught salmon fillet, skin-on
• 3 tbsp clarified butter, melted
• 4 cloves garlic, minced
• 1 lemon, thinly sliced
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup fresh dill, chopped
• 1/2 cup dry white wine

Instructions

1. Prepare your crockpot by lightly greasing the interior with a small amount of clarified butter to prevent sticking.
2. Place the salmon fillet skin-side down in the crockpot, ensuring it lies flat.
3. In a small bowl, combine the melted clarified butter, minced garlic, sea salt, and black pepper. Brush this mixture evenly over the salmon.
4. Arrange the lemon slices on top of the salmon, overlapping slightly for full coverage.
5. Sprinkle the chopped dill over the lemon slices, then pour the white wine around the salmon, not directly on top, to maintain the herb crust.
6. Cover and cook on low for 2 hours, or until the salmon flakes easily with a fork but remains moist.
7. Tip: For an extra burst of flavor, let the salmon sit covered for 5 minutes after cooking to allow the juices to redistribute.
8. Tip: If you prefer a more pronounced garlic flavor, add an extra clove or two to the butter mixture.
9. Tip: Serve with a side of roasted asparagus or a light quinoa salad for a complete meal.

Flaky, buttery, and infused with the bright notes of lemon and garlic, this salmon is a showstopper. Try serving it over a bed of creamy polenta or alongside a crisp, chilled glass of the same white wine used in cooking for a truly harmonious dish.

Easy Crockpot Clam Chowder

Ready to dive into a bowl of comfort that practically cooks itself? Our Easy Crockpot Clam Chowder is here to save your day with minimal effort and maximum flavor, proving that good things come to those who wait (especially when the Crockpot does all the work).

Ingredients

• 2 cups diced Yukon Gold potatoes, skin-on for rustic texture
• 1 cup finely diced celery
• 1 cup finely diced yellow onion
• 2 cloves garlic, minced
• 4 cups clam juice
• 1 cup heavy cream
• 2 tbsp clarified butter
• 1 lb chopped clams, drained
• 1 tsp fresh thyme leaves
• 1/2 tsp smoked paprika
• Salt and freshly ground black pepper, to precise taste

Instructions

1. In a 6-quart Crockpot, combine diced Yukon Gold potatoes, celery, yellow onion, and minced garlic.
2. Pour in clam juice and heavy cream, stirring gently to combine all ingredients.
3. Add clarified butter, chopped clams, fresh thyme leaves, and smoked paprika to the mixture.
4. Season with salt and freshly ground black pepper, stirring once more to ensure even distribution of flavors.
5. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until potatoes are tender when pierced with a fork.
6. Once cooking is complete, give the chowder a final stir and adjust seasoning if necessary.

Unbelievably creamy with a smoky depth from the paprika, this chowder boasts tender clams and potatoes in every spoonful. Serve it with a sprinkle of crispy bacon or a side of crusty sourdough for dipping into that velvety broth.

Slow Cooker Seafood Paella

Howdy, food lovers! Imagine a dish so vibrant and packed with flavors, it’s like a fiesta in your mouth—welcome to the world of Slow Cooker Seafood Paella, where the ocean meets the countryside in a slow-cooked symphony.

Ingredients

• 1 1/2 cups Arborio rice, rinsed
• 2 cups seafood stock, heated to 180°F
• 1/2 cup dry white wine
• 1 lb mixed seafood (shrimp, mussels, and squid), cleaned
• 1/2 cup clarified butter
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 red bell pepper, thinly sliced
• 1 tsp smoked paprika
• 1/2 tsp saffron threads, soaked in 2 tbsp warm water
• 1/4 cup fresh parsley, chopped
• 1 lemon, cut into wedges

Instructions

1. In a slow cooker, melt the clarified butter on the high setting for 2 minutes.
2. Add the diced onion and minced garlic, sautéing until translucent, about 3 minutes.
3. Stir in the sliced red bell pepper and smoked paprika, cooking for another 2 minutes until fragrant.
4. Pour in the Arborio rice, stirring to coat each grain with the butter and vegetable mixture.
5. Deglaze with the dry white wine, allowing it to reduce slightly, about 2 minutes.
6. Add the heated seafood stock and soaked saffron with its water, stirring gently to combine.
7. Layer the mixed seafood on top of the rice mixture, ensuring even distribution.
8. Cover and cook on low for 45 minutes, or until the rice is tender and the seafood is cooked through.
9. Garnish with chopped parsley and serve with lemon wedges on the side.

Unbelievably, this paella boasts a perfect harmony of textures—creamy rice, tender seafood, and a slight crunch from the vegetables. Serve it straight from the slow cooker for a dramatic, shareable centerpiece at your next gathering.

Crockpot Crab Dip

Just when you thought your crockpot couldn’t get any more magical, along comes this decadent Crockpot Crab Dip to prove you wrong. Packed with luxurious flavors and a creamy texture that’ll have your guests doing double takes, this dish is the life of any party—no fancy pants required.

Ingredients

• 8 oz lump crabmeat, carefully picked for shells
• 8 oz cream cheese, softened to room temperature
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1/2 cup sharp cheddar cheese, finely grated
• 1/4 cup Parmesan cheese, freshly grated
• 1 tbsp Worcestershire sauce
• 1 tbsp lemon juice, freshly squeezed
• 1 tsp Old Bay seasoning
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper
• 2 tbsp chives, finely chopped for garnish

Instructions

1. In a medium mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise until smooth and fully incorporated.
2. Gently fold in the lump crabmeat, ensuring not to break up the chunks too much for that premium texture.
3. Add the sharp cheddar cheese, Parmesan cheese, Worcestershire sauce, lemon juice, Old Bay seasoning, garlic powder, and cayenne pepper to the mixture. Stir until all ingredients are evenly distributed.
4. Transfer the mixture to your crockpot, spreading it evenly across the bottom.
5. Cover and cook on LOW for 1.5 hours, stirring once halfway through to ensure even heating.
6. Once heated through and bubbly around the edges, garnish with freshly chopped chives before serving.

Perfectly creamy with a hint of spice, this dip boasts chunks of sweet crab in every bite. Serve it with artisan crackers or toasted baguette slices for a touch of elegance, or go all in with a side of crispy tortilla chips for that irresistible crunch.

Slow Cooker Lobster Bisque

Mmm, imagine coming home to the luxurious aroma of Slow Cooker Lobster Bisque wafting through your kitchen—no fancy chef skills required, just your trusty slow cooker and a dash of patience.

Ingredients

• 1.5 lbs fresh lobster tails, shell-on
• 3 tbsp clarified butter
• 1 large shallot, finely minced
• 2 cloves garlic, finely minced
• 1/4 cup dry sherry
• 4 cups seafood stock
• 1 cup heavy cream
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• Salt, to precise taste
• Fresh chives, finely chopped for garnish

Instructions

1. In a large skillet over medium heat, melt the clarified butter. Add the lobster tails, shell-on, and sear for 2 minutes per side until the shells turn bright red. Remove and set aside.
2. In the same skillet, sauté the minced shallot and garlic until translucent, about 3 minutes, scraping up any browned bits from the lobster.
3. Deglaze the skillet with dry sherry, simmering for 1 minute to reduce slightly.
4. Transfer the shallot mixture to the slow cooker. Add the seafood stock, smoked paprika, and cayenne pepper. Stir to combine.
5. Carefully add the seared lobster tails to the slow cooker. Cover and cook on low for 4 hours.
6. Remove the lobster tails from the slow cooker. Once cool enough to handle, remove the meat from the shells and chop into bite-sized pieces.
7. Return the lobster meat to the slow cooker. Stir in the heavy cream and season with salt to your precise taste. Cover and cook on high for an additional 30 minutes.
8. Ladle the bisque into bowls, garnish with fresh chives, and serve immediately.

Decadently creamy with a hint of smokiness and spice, this bisque is a showstopper. Serve it with a side of crusty bread for dipping, or go all out with a lobster roll on the side for the ultimate seafood feast.

Easy Crockpot Shrimp Scampi

Kick back and let your crockpot do the heavy lifting with this Easy Crockpot Shrimp Scampi that’s sure to make your taste buds dance. Perfect for those nights when you’re craving something fancy but your energy levels are screaming ‘takeout’.

Ingredients

• 1 lb large wild-caught shrimp, peeled and deveined
• 4 tbsp clarified butter
• 4 cloves garlic, minced
• 1/2 cup dry white wine
• 1/4 cup fresh lemon juice
• 1 tsp sea salt
• 1/2 tsp crushed red pepper flakes
• 1/4 cup chopped fresh parsley
• 8 oz linguine pasta
• 1/2 cup grated Parmesan cheese

Instructions

1. In a medium skillet over medium heat, melt the clarified butter until it begins to foam slightly, about 2 minutes.
2. Add the minced garlic to the skillet and sauté until fragrant, approximately 1 minute, being careful not to let it burn.
3. Pour in the dry white wine and lemon juice, stirring to combine, and bring the mixture to a simmer for 3 minutes to reduce slightly.
4. Transfer the butter and wine mixture to your crockpot, then add the shrimp, sea salt, and crushed red pepper flakes, stirring gently to coat the shrimp.
5. Cover and cook on LOW for 1.5 hours, or until the shrimp are pink and opaque. Tip: Avoid overcooking the shrimp to keep them tender.
6. While the shrimp cooks, bring a large pot of salted water to a boil and cook the linguine according to package instructions until al dente. Tip: Reserve 1/2 cup of pasta water before draining for adjusting sauce consistency.
7. Once the shrimp are done, stir in the chopped parsley and grated Parmesan cheese until the cheese is melted and the sauce is creamy. Tip: If the sauce is too thick, add the reserved pasta water a tablespoon at a time until desired consistency is reached.
8. Serve the shrimp scampi over the cooked linguine, garnishing with additional parsley and Parmesan if desired.

Zesty and vibrant, this Easy Crockpot Shrimp Scampi boasts a buttery, garlicky sauce with a hint of heat that clings perfectly to al dente linguine. For a twist, try serving it over zucchini noodles for a lighter, low-carb option that doesn’t skimp on flavor.

Slow Cooker Mussels in White Wine Sauce

Hold onto your hats, seafood lovers, because we’re about to dive fork-first into a dish that’s as easy to make as it is to devour. Imagine plump, juicy mussels swimming in a luxurious white wine sauce, all thanks to your trusty slow cooker. Let’s get cooking!

Ingredients

• 2 lbs fresh mussels, scrubbed and debearded
• 1 cup dry white wine
• 3 tbsp clarified butter
• 4 garlic cloves, minced
• 1 shallot, finely diced
• 1 cup heavy cream
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. In a slow cooker, combine the white wine, clarified butter, minced garlic, and diced shallot. Set the cooker to high and let the mixture simmer for 30 minutes to infuse the flavors.
2. Add the scrubbed and debearded mussels to the slow cooker, ensuring they’re submerged in the liquid. Cover and cook on high for 45 minutes, or until the mussels have opened.
3. Discard any mussels that remain closed after cooking, as they are not safe to eat.
4. Stir in the heavy cream, sea salt, and black pepper. Cook for an additional 10 minutes on high to allow the sauce to thicken slightly.
5. Garnish with freshly chopped parsley before serving.

Get ready to be wowed by the tender mussels and the rich, aromatic sauce that’s perfect for sopping up with crusty bread. For an extra touch of elegance, serve this dish in wide, shallow bowls with a side of lemon wedges to brighten up the flavors.

Crockpot Seafood Alfredo

Buckle up, buttercups, because we’re about to dive fork-first into a creamy, dreamy bowl of Crockpot Seafood Alfredo that’ll make your taste buds do the cha-cha. Perfect for those days when you want to impress without the stress, this dish is your ticket to flavor town with minimal effort.

Ingredients

• 1 lb fresh fettuccine pasta
• 2 cups heavy cream
• 1 cup freshly grated Parmigiano-Reggiano cheese
• 1/2 cup unsalted butter, clarified
• 1 lb mixed seafood (shrimp, scallops, and mussels), deveined and cleaned
• 3 cloves garlic, minced
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp nutmeg, freshly grated
• 2 tbsp fresh parsley, finely chopped

Instructions

1. In a large Crockpot, combine the heavy cream, clarified butter, minced garlic, sea salt, black pepper, and nutmeg. Set the Crockpot to low heat and let the mixture warm for 10 minutes, stirring occasionally to blend the flavors.
2. Add the fresh fettuccine pasta to the Crockpot, ensuring it’s fully submerged in the cream mixture. Cover and cook on low for 20 minutes, stirring halfway through to prevent sticking.
3. Gently fold in the mixed seafood and Parmigiano-Reggiano cheese, ensuring the seafood is evenly distributed. Cover and cook for an additional 10 minutes, or until the seafood is opaque and cooked through.
4. Sprinkle the freshly chopped parsley over the top before serving for a burst of color and freshness.

Rich and velvety, this Crockpot Seafood Alfredo boasts a luxurious texture that clings perfectly to every strand of pasta, while the seafood adds a delightful briny sweetness. Serve it straight from the Crockpot for a family-style feast that’s sure to spark joy (and maybe a little bit of envy).

Slow Cooker Cajun Shrimp and Sausage

Today’s the day to ditch the takeout menus and embrace your inner chef with a dish that’s as easy as it is explosive in flavor. Think of your slow cooker as the magic cauldron that’s about to whip up a storm of Cajun goodness, with shrimp and sausage playing the lead roles in this flavor-packed saga.

Ingredients

• 1 lb large wild-caught shrimp, peeled and deveined
• 12 oz Andouille sausage, sliced into 1/2-inch rounds
• 2 tbsp clarified butter
• 1 cup yellow onion, finely diced
• 1/2 cup green bell pepper, finely diced
• 1/2 cup red bell pepper, finely diced
• 3 cloves garlic, minced
• 1 tbsp Cajun seasoning
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1 cup chicken stock, low-sodium
• 1 tbsp tomato paste
• 1/2 cup heavy cream
• 2 tbsp fresh parsley, chopped
• Salt, to season

Instructions

1. In a large skillet over medium heat, melt the clarified butter until shimmering, about 1 minute.
2. Add the sliced Andouille sausage and cook until lightly browned, approximately 3 minutes per side. Remove and set aside.
3. In the same skillet, sauté the finely diced yellow onion, green and red bell peppers until softened, about 5 minutes. Tip: Don’t rush the veggies; their sweetness is key to balancing the spice.
4. Stir in the minced garlic, Cajun seasoning, smoked paprika, and cayenne pepper, cooking until fragrant, about 30 seconds.
5. Transfer the vegetable mixture to the slow cooker, followed by the browned sausage, chicken stock, and tomato paste. Stir to combine.
6. Cover and cook on LOW for 4 hours, allowing the flavors to meld beautifully. Tip: Resist the urge to peek; keeping the lid on ensures even cooking.
7. Add the peeled and deveined shrimp and heavy cream, stirring gently. Cover and cook for an additional 15 minutes, or until the shrimp are just opaque.
8. Season with salt to taste and garnish with freshly chopped parsley before serving. Tip: For an extra kick, serve with a side of crusty bread to soak up the rich, spicy sauce.

Ready to dive in? The shrimp are tender, the sausage packs a punch, and the creamy sauce is a dream you’ll want to swim in. Serve it over a bed of fluffy rice or with a side of grilled corn for a meal that’s anything but ordinary.

Easy Crockpot Fish Stew

Venture into the realm of effortless elegance with this crockpot fish stew, where the slow cooker does the heavy lifting and you reap all the delicious rewards. It’s the culinary equivalent of a magic trick—minimal effort, maximum wow factor.

Ingredients

• 1.5 lbs wild-caught cod fillets, cut into 2-inch pieces
• 2 cups organic chicken broth, low-sodium
• 1 cup dry white wine, such as Sauvignon Blanc
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 large carrots, peeled and sliced into 1/4-inch rounds
• 2 stalks celery, sliced into 1/4-inch pieces
• 1 can (14.5 oz) fire-roasted diced tomatoes, undrained
• 1 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp crushed red pepper flakes
• 1 bay leaf
• Salt and freshly ground black pepper, to season
• 1/4 cup fresh parsley, finely chopped

Instructions

1. In a large crockpot, combine the chicken broth, white wine, onion, garlic, carrots, celery, fire-roasted tomatoes, olive oil, smoked paprika, red pepper flakes, and bay leaf. Stir to mix well.
2. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the vegetables are tender.
3. Season the cod pieces lightly with salt and pepper, then gently nestle them into the stew. Cover and cook on HIGH for an additional 30 minutes, or until the fish is opaque and flakes easily with a fork.
4. Remove the bay leaf and discard. Stir in the fresh parsley just before serving.

Unbelievably tender fish mingles with smoky, aromatic broth in this stew, creating a dish that’s both comforting and sophisticated. Serve it with a crusty baguette to sop up every last drop of that flavorful broth, or over a bed of creamy polenta for a heartier meal.

Slow Cooker Scallops with Garlic Butter

Dive into the ocean of flavor with this dish that’ll have your taste buds doing the backstroke! Slow Cooker Scallops with Garlic Butter is the lazy gourmet’s dream, combining the succulence of the sea with the rich, aromatic embrace of garlic butter—all while your slow cooker does the heavy lifting.

Ingredients

• 1 lb fresh sea scallops, side muscle removed
• 1/2 cup unsalted butter, clarified
• 4 cloves garlic, minced
• 1 tbsp fresh lemon juice
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper
• 2 tbsp fresh parsley, finely chopped

Instructions

1. Pat the scallops dry with paper towels to ensure a perfect sear.
2. In a small saucepan over low heat, melt the clarified butter and sauté the minced garlic until fragrant, about 1 minute, being careful not to burn.
3. Place the scallops in the slow cooker and drizzle with the garlic butter mixture, ensuring each scallop is lightly coated.
4. Sprinkle the scallops with sea salt, black pepper, and lemon juice for a bright, acidic balance.
5. Cover and cook on low for 2 hours, or until the scallops are just opaque and tender.
6. Garnish with fresh parsley before serving to add a pop of color and freshness.

Tip: For an extra layer of flavor, consider adding a splash of white wine to the garlic butter mixture. Tip: Always opt for dry-packed scallops for the best texture. Tip: Serve these scallops over a bed of creamy polenta or alongside a crisp green salad for a complete meal.

These scallops emerge from the slow cooker tender and buttery, with a hint of garlic that’s assertive without overpowering. Try serving them in their cooking liquid as a luxurious sauce, or skewer them with cherry tomatoes for a playful appetizer.

Crockpot Seafood Gumbo

Ever had one of those days where you’re craving something hearty, flavorful, and downright soul-satisfying, but the thought of slaving over a stove makes you want to take a nap instead? Enter the hero of our story: a Crockpot Seafood Gumbo that’s as easy as tossing ingredients into your slow cooker and letting magic happen.

Ingredients

• 1/2 cup clarified butter
• 1 cup all-purpose flour
• 1 large yellow onion, finely diced
• 1 green bell pepper, finely diced
• 3 celery stalks, finely diced
• 4 garlic cloves, minced
• 1 lb andouille sausage, sliced into 1/2-inch rounds
• 1 lb shrimp, peeled and deveined
• 1 lb crab meat, picked over for shells
• 6 cups seafood stock
• 2 bay leaves
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 tbsp filé powder
• Salt, to taste
• 1/4 cup fresh parsley, chopped
• 4 green onions, sliced

Instructions

1. In a large skillet over medium heat, melt the clarified butter. Gradually whisk in the flour to create a roux, stirring constantly for about 20 minutes until it reaches a deep chocolate brown color.
2. Add the diced onion, bell pepper, celery, and minced garlic to the roux, cooking for 5 minutes until the vegetables soften.
3. Transfer the vegetable and roux mixture to the Crockpot. Add the sliced andouille sausage, seafood stock, bay leaves, smoked paprika, and cayenne pepper. Stir to combine.
4. Cover and cook on low for 6 hours, allowing the flavors to meld beautifully.
5. Thirty minutes before serving, add the shrimp and crab meat to the Crockpot, stirring gently to incorporate.
6. Just before serving, stir in the filé powder and salt to taste, then garnish with chopped parsley and sliced green onions.

How does this gumbo stack up? The roux lends a rich, nutty depth, while the seafood and sausage bring a merry mix of textures and flavors. Serve it over a mound of steamed rice, or for the ultimate comfort food experience, with a side of crusty French bread to sop up every last drop.

Slow Cooker Coconut Shrimp Curry

Ever find yourself dreaming of a tropical getaway but your bank account says ‘nope’? Whip up this Slow Cooker Coconut Shrimp Curry and let your taste buds do the traveling. It’s like a vacation in a bowl, minus the sunburn and overpriced souvenirs.

Ingredients

• 1.5 lbs wild-caught shrimp, peeled and deveined
• 1 can (13.5 oz) full-fat coconut milk
• 2 tbsp clarified butter
• 1 tbsp fresh ginger, finely grated
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1 tsp turmeric
• 1/2 tsp cayenne pepper
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh cilantro, chopped
• 1 lime, juiced
• 1 tsp sea salt

Instructions

1. In a slow cooker, combine the coconut milk, clarified butter, ginger, garlic, curry powder, turmeric, cayenne pepper, and sea salt. Stir well to blend the spices into the liquid.
2. Add the cherry tomatoes to the slow cooker, stirring gently to incorporate.
3. Cover and cook on low for 4 hours, allowing the flavors to meld beautifully. Tip: Resist the urge to peek too often; keeping the lid on ensures the heat stays consistent.
4. After 4 hours, add the shrimp to the slow cooker, submerging them in the curry sauce. Cover and cook for an additional 30 minutes on low, or until the shrimp are pink and opaque. Tip: Overcooking shrimp makes them rubbery, so keep an eye on the clock.
5. Once the shrimp are cooked, stir in the fresh cilantro and lime juice. Tip: The lime juice brightens the dish, so don’t skip it unless you enjoy missing out on flavor fireworks.

Marvel at the creamy, dreamy texture of this curry, with the shrimp perfectly tender and the sauce rich with layers of spice. Serve it over a heap of jasmine rice or with naan bread to sop up every last bit of that coconutty goodness. Either way, you’re in for a treat that’ll make you forget all about that tropical vacation you’re not on.

Easy Crockpot Tuna Noodle Casserole

Kickstart your culinary adventure with this no-fuss, belly-warming delight that’s about to make your crockpot the MVP of your kitchen. Perfect for those days when you’d rather wrestle a nap than a dinner recipe, this dish is a lazy chef’s dream come true.

Ingredients

• 2 cups wide egg noodles, uncooked
• 1 can (12 oz) albacore tuna in water, drained and flaked
• 1 cup sharp cheddar cheese, freshly grated
• 1/2 cup whole milk
• 1/4 cup unsalted butter, melted
• 1/2 cup sour cream
• 1/2 cup frozen peas, thawed
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup panko breadcrumbs
• 1 tbsp clarified butter, for topping

Instructions

1. Lightly grease the interior of your crockpot with a dab of unsalted butter to prevent sticking.
2. In a large mixing bowl, combine the uncooked egg noodles, flaked albacore tuna, grated sharp cheddar cheese, whole milk, melted unsalted butter, sour cream, thawed frozen peas, garlic powder, onion powder, sea salt, and freshly ground black pepper. Stir until all ingredients are evenly distributed.
3. Transfer the mixture into the prepared crockpot, spreading it out evenly with a spatula.
4. In a small bowl, mix the panko breadcrumbs with clarified butter until the breadcrumbs are lightly coated. Sprinkle this mixture evenly over the top of the casserole.
5. Cover and cook on LOW for 3 hours, or until the noodles are tender and the edges are bubbly. Avoid lifting the lid during cooking to ensure even heat distribution.
6. Once cooked, let the casserole sit for 10 minutes before serving to allow the flavors to meld beautifully.

Heavenly creamy with a satisfying crunch from the golden panko topping, this casserole is a textural masterpiece. Serve it straight from the crockpot for a rustic family-style meal, or plate it up with a side of crisp green salad for a touch of elegance.

Slow Cooker Seafood Stuffed Peppers

Mmm, imagine coming home to the irresistible aroma of seafood and spices mingling in the air, all thanks to your trusty slow cooker doing the heavy lifting. These seafood stuffed peppers are not just a meal; they’re a vacation for your taste buds, packed with flavors that dance from the ocean to your plate with minimal effort on your part.

Ingredients

• 4 large bell peppers, tops removed and seeds discarded
• 1 lb wild-caught shrimp, peeled, deveined, and chopped
• 1 lb fresh lump crabmeat, carefully picked for shells
• 1 cup arborio rice, rinsed
• 1/2 cup unsalted butter, clarified
• 1/4 cup fresh parsley, finely chopped
• 2 tbsp Old Bay seasoning
• 1 tbsp garlic, minced
• 1/2 cup heavy cream
• 1 cup chicken stock, low-sodium
• 1/2 tsp smoked paprika
• Salt, to precise taste

Instructions

1. Preheat your slow cooker on the high setting for 15 minutes to ensure even cooking from the start.
2. In a large mixing bowl, combine the chopped shrimp, lump crabmeat, arborio rice, clarified butter, parsley, Old Bay seasoning, minced garlic, heavy cream, chicken stock, and smoked paprika. Mix gently to avoid breaking up the crabmeat too much.
3. Season the mixture with salt, using a light hand as the Old Bay and chicken stock already contribute saltiness.
4. Stand the prepared bell peppers upright in the slow cooker and evenly divide the seafood mixture among them, packing lightly to allow room for the rice to expand.
5. Pour 1 cup of water around the base of the peppers in the slow cooker to create steam, ensuring the peppers cook evenly and stay moist.
6. Cover and cook on high for 3.5 hours, or until the rice is tender and the peppers are soft but still hold their shape.
7. Tip: For an extra flavor boost, drizzle the stuffed peppers with a bit of melted clarified butter before serving.
8. Tip: If you prefer a bit of crunch, sprinkle the tops with panko breadcrumbs and broil for 2-3 minutes after slow cooking.
9. Tip: Always let the stuffed peppers rest for 10 minutes before serving to allow the flavors to meld beautifully.

Velvety textures meet the bold, briny flavors of the sea in every bite of these stuffed peppers. Serve them atop a bed of sautéed greens for a pop of color, or alongside a crisp, chilled white wine to elevate this dish from weeknight wonder to dinner party showstopper.

Crockpot Shrimp and Corn Chowder

Yum, it’s time to dive into a bowl of comfort that’s as easy as it is delicious! This Crockpot Shrimp and Corn Chowder is your ticket to a fuss-free dinner that packs a punch of flavor, leaving you wondering why you haven’t been making it every week.

Ingredients

• 1 lb wild-caught shrimp, peeled and deveined
• 4 cups fresh sweet corn kernels
• 2 cups Yukon Gold potatoes, diced into 1/2-inch cubes
• 1 cup heavy cream
• 4 cups chicken stock, preferably homemade
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 3 tbsp clarified butter
• 1 tbsp fresh thyme leaves
• 1 tsp smoked paprika
• Salt and freshly ground black pepper, to season

Instructions

1. In a large skillet over medium heat, melt the clarified butter until it shimmers, about 1 minute.
2. Add the finely diced yellow onion and minced garlic, sautéing until translucent and fragrant, approximately 3 minutes.
3. Transfer the onion and garlic mixture to the crockpot, along with the diced Yukon Gold potatoes, fresh sweet corn kernels, chicken stock, fresh thyme leaves, and smoked paprika. Stir to combine.
4. Cover and cook on low for 6 hours, or until the potatoes are tender when pierced with a fork.
5. Add the peeled and deveined shrimp and heavy cream to the crockpot, stirring gently to incorporate.
6. Cover and cook on high for an additional 20 minutes, or until the shrimp are pink and opaque.
7. Season with salt and freshly ground black pepper to taste before serving.

Bonus tip: For an extra layer of flavor, try garnishing with crispy bacon bits or a sprinkle of sharp cheddar cheese. This chowder boasts a creamy texture with a sweet and smoky flavor profile, making it a perfect dish to serve with crusty bread for dipping.

Slow Cooker Herb Crusted Cod

Alright, let’s dive into a dish that’s as easy as it is elegant—perfect for those days when you want to impress without the stress. This slow cooker herb-crusted cod is your ticket to a fuss-free, flavor-packed meal that’ll have everyone thinking you’ve got a personal chef hiding in the pantry.

Ingredients

• 1.5 lbs fresh cod fillets, skinless
• 1/4 cup clarified butter, melted
• 1/2 cup panko breadcrumbs
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp fresh dill, finely chopped
• 1 tsp lemon zest
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp garlic powder
• 1/4 tsp onion powder

Instructions

1. In a medium bowl, combine panko breadcrumbs, parsley, dill, lemon zest, sea salt, black pepper, garlic powder, and onion powder. Mix until all ingredients are evenly distributed.
2. Brush each cod fillet generously with melted clarified butter, ensuring both sides are coated for maximum flavor and moisture.
3. Press the herb and breadcrumb mixture onto the top of each buttered cod fillet, creating an even crust that adheres well.
4. Lightly grease the slow cooker insert with a dab of clarified butter to prevent sticking. Arrange the crusted cod fillets in a single layer.
5. Cover and cook on LOW for 2 hours, or until the cod flakes easily with a fork but remains moist. Avoid overcooking to preserve the delicate texture.
6. For a golden crust, transfer the cooked cod to a baking sheet and broil on HIGH for 2-3 minutes, watching closely to prevent burning.

The result? A buttery, herbaceous crust giving way to tender, flaky cod that’s practically begging to be paired with a crisp white wine or a zesty lemon aioli. Serve it over a bed of quinoa or alongside roasted asparagus for a meal that’s as nutritious as it is delicious.

Conclusion

Absolutely, these 18 seafood crockpot recipes are a treasure trove of easy, delicious meals perfect for any home cook in North America. From hearty chowders to succulent shrimp dishes, there’s something for everyone to love. We invite you to dive into these recipes, share your favorites in the comments, and don’t forget to pin this article on Pinterest for your next culinary adventure. Happy slow cooking!

Bella Bacinos