Scale

1 lb white fish (cod, halibut, or haddock), cut into chunks

1 lb shrimp, peeled and deveined

3 cups baby potatoes, halved

1 small onion, diced

3 cloves garlic, minced

1 can (14.5 oz) diced tomatoes

3 cups seafood stock or chicken broth

1 cup heavy cream or half-and-half

1 tsp smoked paprika

1 tsp dried thyme

½ tsp Old Bay seasoning (optional)

Salt and pepper, to taste

2 tbsp olive oil

Fresh parsley or dill for garnish

Lemon wedges for serving

1. Add potatoes, onion, garlic, tomatoes, broth, smoked paprika, thyme, Old Bay, salt, and pepper to the slow cooker. Stir to combine.

2. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until potatoes are tender.

3. Gently stir in shrimp and white fish. Cover and cook on LOW for 20–30 minutes, or until shrimp are pink and fish flakes easily.

4. Pour in heavy cream and stir to warm through.

5. Taste and adjust seasoning with salt, pepper, or lemon juice.

6. Serve hot, garnished with parsley or dill and lemon wedges.

Use cod or haddock for firm, flaky texture.

Add mussels or scallops for extra seafood richness.

For a tomato-cream base, add 2 tbsp tomato paste with broth.

Serve with crusty bread or rice to soak up the broth.

Leftovers reheat gently — avoid boiling to keep seafood tender.

Keywords: slow cooker seafood stew, shrimp and fish stew, crockpot seafood dinner, potato seafood chowder