Some of the best suppers come from plain good sense: keeping a few dependable pantry staples on hand and letting the slow cooker do the work. This 5-Ingredient Slow Cooker Seafood Medley is the kind of meal that feels a little special without asking much from the cook, and that is a blessing on busy days. Using a frozen seafood medley makes it easy to bring shrimp, mussels, squid, and other tender seafood to the table in a simple tomato-garlic broth that tastes like it simmered all afternoon with far more fuss than it really did.
Serve this seafood medley with thick slices of toasted crusty bread for soaking up every bit of the broth, or spoon it over hot rice, buttered noodles, or creamy polenta for a heartier meal. A simple green salad with a sharp vinaigrette is mighty nice alongside, and if you want to dress it up a touch, a lemon wedge and a sprinkle of parsley make the whole bowl look fresh and bright.
5-Ingredient Slow Cooker Seafood Medley
Servings: 4
Ingredients
1 bag (24 to 32 ounces) frozen seafood medley
Directions
1. Lightly coat the inside of the slow cooker with a little of the olive oil, then add the frozen seafood medley to the bottom of the crock.
2. Pour the diced tomatoes with their juices over the seafood, then add the minced garlic, remaining olive oil, and Italian seasoning.
3. Cover and cook on LOW for 2 to 3 hours, just until the seafood is cooked through and tender. Avoid overcooking, since seafood can turn tough in a hurry.
4. Gently stir, taste the broth, and serve hot in shallow bowls with plenty of the tomato broth spooned over the top.
Variations & Tips
Add a little heat: If your family likes a touch of spice, stir in a pinch of red pepper flakes along with the Italian seasoning. It gives the broth a gentle warmth without covering up the sweet flavor of the seafood.
Make it heartier: Spoon the finished seafood medley over cooked rice, polenta, or buttered pasta if you need to stretch the meal a bit further. That savory broth settles right into those sides and makes supper feel extra generous.
Freshen it up: A squeeze of lemon at the table does wonders for seafood. If you have fresh parsley on hand, a little sprinkle over the bowls adds color and a clean finish.
Watch the cooking time: Different frozen seafood blends can vary in size and thickness, so start checking early. As soon as the shrimp are pink, the mussels are opened, and the fish is opaque, it is ready to serve.
Use what you have: If your pantry is short on Italian seasoning, a small pinch of dried basil, oregano, or parsley will do the job just fine. This is the sort of practical country cooking that bends to the cook, not the other way around.
