25 Delicious Seafood Crockpot Recipes Easy to Make

Looking for a hassle-free way to bring the ocean’s bounty to your dinner table? You’re in luck! Our roundup of 25 Delicious Seafood Crockpot Recipes Easy to Make is your ticket to flavorful, fuss-free meals that’ll have everyone asking for seconds. From cozy weeknight dinners to impressive weekend feasts, these recipes are sure to delight. Dive in and discover your next favorite dish!

Creamy Garlic Butter Crockpot Shrimp

Nothing beats the convenience of a crockpot meal, especially when it’s as flavorful and fuss-free as this creamy garlic butter shrimp. I stumbled upon this recipe during a hectic week when time was scarce, but the craving for something rich and satisfying was strong. It’s since become my go-to for impressing guests with minimal effort.

Ingredients

• 1 lb large shrimp, peeled and deveined (thaw if frozen)
• 1/2 cup unsalted butter, melted (for a richer flavor, try European-style butter)
• 4 garlic cloves, minced (fresh is best, but 1 tsp garlic powder works in a pinch)
• 1 cup heavy cream (for a lighter version, half-and-half can substitute)
• 1 tsp paprika (smoked paprika adds a nice depth)
• Salt and pepper to taste (start with 1/2 tsp salt and adjust)
• 1 tbsp lemon juice (freshly squeezed for the brightest flavor)
• 1/4 cup grated Parmesan cheese (optional, for extra umami)

Instructions

1. In your crockpot, combine the melted butter and minced garlic, stirring to mix well.
2. Add the heavy cream, paprika, salt, pepper, and lemon juice to the crockpot, stirring until all ingredients are fully incorporated.
3. Gently fold in the shrimp, ensuring each piece is coated with the creamy garlic butter mixture.
4. Cover and cook on LOW for 2 hours, or until the shrimp are pink and opaque. Avoid overcooking to keep them tender.
5. Stir in the Parmesan cheese during the last 15 minutes of cooking, if using, for a melty, cheesy finish.
6. Serve immediately, garnished with fresh parsley or a squeeze of lemon for an extra zing.

Perfectly creamy with a punch of garlic and a hint of lemon, this dish is a dream over a bed of al dente pasta or with crusty bread to soak up every last drop of sauce. The shrimp stay juicy and tender, making each bite a little taste of indulgence without the guilt.

Slow Cooker Seafood Chowder

Finally, a dish that brings the ocean’s bounty right into your kitchen with minimal fuss. I remember the first time I tried making this Slow Cooker Seafood Chowder; it was a chilly evening, and the aroma filling the house was nothing short of magical. Now, it’s my go-to recipe for cozy nights or when I want to impress without the stress.

Ingredients

• 1 lb mixed seafood (shrimp, scallops, and firm white fish work best), thawed if frozen
• 4 cups chicken broth (or seafood stock for deeper flavor)
• 2 cups heavy cream (half-and-half can substitute for a lighter version)
• 1 large potato, diced into 1/2-inch pieces (Yukon Gold adds creaminess)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp butter (or olive oil for dairy-free)
• 1 tsp thyme (dried or fresh, adjust to taste)
• Salt and pepper (start with 1/2 tsp salt, adjust after tasting)

Instructions

1. In a slow cooker, combine the chicken broth, heavy cream, potato, onion, garlic, butter, thyme, salt, and pepper. Stir well to mix.
2. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the potatoes are tender when pierced with a fork.
3. Add the mixed seafood to the slow cooker, stirring gently to submerge the pieces in the liquid.
4. Cover and cook on HIGH for an additional 30 minutes, or until the seafood is fully cooked and opaque.
5. Taste and adjust seasoning with more salt and pepper if needed. For a thicker chowder, mash some of the potatoes against the side of the pot.

The chowder should be luxuriously creamy, with the seafood tender and the potatoes perfectly soft. Serve it with a sprinkle of fresh parsley or a dash of hot sauce for an extra kick. I love pairing it with crusty bread to soak up every last drop.

Crockpot Lemon Garlic Crab Legs

Craving something luxurious yet surprisingly simple to make? I discovered this Crockpot Lemon Garlic Crab Legs recipe during a lazy Sunday when I wanted to impress my family without spending hours in the kitchen. It’s become my go-to for special occasions or whenever I need a little seafood indulgence.

Ingredients

• 2 lbs crab legs, thawed if frozen (wild-caught for the best flavor)
• 1/2 cup butter, melted (unsalted to control the saltiness)
• 4 cloves garlic, minced (fresh is best for that punchy flavor)
• 1 lemon, juiced and zested (save some zest for garnish)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground for more aroma)
• 1/4 cup parsley, chopped (for a fresh finish)

Instructions

1. In a small bowl, mix together the melted butter, minced garlic, lemon juice, salt, and black pepper. This will be your flavorful bath for the crab legs.
2. Place the crab legs in the crockpot. If they’re too long, feel free to bend or break them to fit. They’ll still cook evenly.
3. Pour the butter mixture over the crab legs, ensuring they’re well coated. This step is crucial for infusing every bite with flavor.
4. Cover and cook on LOW for 2 hours. The slow cooking allows the crab to absorb all the garlicky, lemony goodness without overcooking.
5. Once done, sprinkle with chopped parsley and reserved lemon zest for a vibrant touch. The parsley adds a fresh contrast to the rich butter.

Every bite of these crab legs is a burst of juicy, buttery seafood with a bright lemon garlic kick. Serve them over a bed of steamed rice to soak up all that delicious sauce, or keep it classic with a side of crusty bread for dipping.

Easy Crockpot Seafood Paella

Finally, a seafood paella recipe that doesn’t require standing over a hot stove all day! I discovered this crockpot version during a busy week when I craved something flavorful but didn’t have the time to babysit a pan. It’s become my go-to for effortless entertaining.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 cup diced onions
• 2 cloves garlic, minced
• 1 cup Arborio rice (short-grain rice works best)
• 2 cups chicken broth (low-sodium preferred)
• 1 tsp smoked paprika (adjust to taste)
• 1/2 tsp saffron threads (soak in 2 tbsp warm water for 10 minutes)
• 1 lb mixed seafood (shrimp, mussels, and scallops recommended)
• 1/2 cup frozen peas (no need to thaw)
• Salt and pepper to taste

Instructions

1. Heat olive oil in a skillet over medium heat. Add onions and garlic, sautéing until translucent, about 5 minutes.
2. Transfer the onion mixture to the crockpot. Add Arborio rice, chicken broth, smoked paprika, and saffron with its soaking water. Stir to combine.
3. Cover and cook on LOW for 2 hours. The rice should be tender but still slightly firm.
4. Add the mixed seafood and frozen peas on top of the rice. Season with salt and pepper. Cover and cook on HIGH for 30 minutes, or until the seafood is cooked through.
5. Let the paella sit for 5 minutes before serving to allow the flavors to meld.

With its vibrant colors and rich flavors, this paella is a feast for the senses. The rice absorbs the smoky paprika and saffron beautifully, while the seafood stays tender and juicy. Serve it straight from the crockpot for a rustic, family-style meal that’s sure to impress.

Slow Cooker Spicy Seafood Stew

Zesty flavors and the convenience of a slow cooker come together in this Spicy Seafood Stew that’s perfect for any day of the week. I remember the first time I made this dish; it was a chilly evening, and the aroma filling the kitchen was absolutely irresistible. Now, it’s a go-to in my household, especially when I want something hearty without spending hours in the kitchen.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, chopped
• 1 can (14.5 oz) diced tomatoes
• 2 cups seafood stock
• 1 lb mixed seafood (shrimp, scallops, and firm white fish), adjust to taste
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (adjust to taste)
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a pan over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
2. Add minced garlic and chopped red bell pepper to the pan. Cook for another 3 minutes, stirring occasionally.
3. Transfer the sautéed vegetables to the slow cooker. Add diced tomatoes, seafood stock, smoked paprika, and cayenne pepper. Stir to combine.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours. This slow cooking allows the flavors to meld beautifully.
5. Add the mixed seafood to the slow cooker. Cover and cook for an additional 30 minutes on HIGH, or until the seafood is cooked through.
6. Season with salt to taste. Garnish with fresh cilantro before serving.

Here’s a tip: For an extra kick, add a splash of hot sauce before serving. The stew is wonderfully rich and spicy, with the seafood being perfectly tender. Serve it with crusty bread to soak up all the delicious broth.

Crockpot Coconut Shrimp Curry

Wondering what to make for dinner that’s both comforting and exotic? I stumbled upon this Crockpot Coconut Shrimp Curry recipe during a lazy Sunday, and it’s been a game-changer for my weeknight dinners. The blend of creamy coconut milk with the warmth of curry spices, all coming together with succulent shrimp, is nothing short of magical.

Ingredients

• 1 lb shrimp, peeled and deveined (thaw if frozen)
• 1 can (13.5 oz) coconut milk (full fat for creamier texture)
• 2 tbsp curry powder (adjust to taste)
• 1 tbsp olive oil (or any neutral oil)
• 1 onion, diced (yellow or white for sweetness)
• 2 cloves garlic, minced (fresh is best)
• 1 bell pepper, sliced (any color works)
• 1 tbsp ginger, grated (peel first for smoother texture)
• 1 cup chicken broth (low sodium preferred)
• Salt to taste (start with 1/2 tsp)

Instructions

1. Heat olive oil in a pan over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
2. Add minced garlic, grated ginger, and sliced bell pepper to the pan. Cook for another 3 minutes, stirring occasionally.
3. Transfer the sautéed vegetables to your crockpot. Pour in the coconut milk and chicken broth, then stir in the curry powder until well combined.
4. Cover and cook on LOW for 4 hours. This slow cooking allows the flavors to meld beautifully.
5. Add the shrimp to the crockpot, stirring gently to ensure they’re submerged in the liquid. Cover and cook on HIGH for 20-30 minutes, or until the shrimp are pink and opaque.
6. Season with salt to taste before serving. Tip: Taste the curry before adding salt, as the broth and shrimp add their own salinity.

Oh, the joy of scooping this creamy, fragrant curry over a bed of fluffy jasmine rice! The shrimp are perfectly tender, and the curry has just the right amount of kick. For a fun twist, serve it with naan bread or over cauliflower rice for a lighter option.

Lobster Bisque Crockpot Recipe

Every time I think about making lobster bisque, I’m reminded of that chilly evening in Maine when I first tasted this creamy, dreamy soup. It’s become my go-to comfort food, especially when I want to impress guests without spending all day in the kitchen. This crockpot version simplifies the process but doesn’t skimp on flavor.

Ingredients

• 2 lobster tails, shells removed and meat chopped (save the shells for stock)
• 4 cups seafood stock (homemade or store-bought, but homemade adds depth)
• 1 cup heavy cream (for richness, can substitute half-and-half for a lighter version)
• 2 tbsp butter (unsalted, to control the saltiness)
• 1 medium onion, finely diced (yellow or white for sweetness)
• 2 cloves garlic, minced (fresh is best for vibrant flavor)
• 1/2 cup dry white wine (optional, but adds a nice acidity)
• 1 tbsp tomato paste (for color and a hint of sweetness)
• 1 tsp paprika (smoked paprika adds a nice depth)
• Salt and pepper to taste (start with 1/2 tsp salt and adjust)
• 2 tbsp all-purpose flour (for thickening, can use gluten-free if needed)
• Fresh parsley, chopped (for garnish, adds a fresh contrast)

Instructions

1. In a large skillet over medium heat, melt the butter and sauté the onion and garlic until translucent, about 5 minutes. Tip: Don’t rush this step; caramelizing the onions slightly adds sweetness.
2. Add the lobster shells to the skillet and cook for another 2 minutes to infuse the butter with flavor. Tip: This step is optional but highly recommended for a richer taste.
3. Sprinkle the flour over the onion mixture, stirring constantly for 1 minute to cook off the raw flour taste.
4. Deglaze the skillet with white wine, scraping up any browned bits, then transfer everything to the crockpot.
5. Add the seafood stock, tomato paste, paprika, salt, and pepper to the crockpot. Stir to combine.
6. Cover and cook on low for 6 hours or high for 3 hours. Tip: Cooking on low yields a more flavorful bisque.
7. Remove the lobster shells and discard. Add the chopped lobster meat and heavy cream, stirring to combine.
8. Cover and cook for an additional 30 minutes on high, or until the lobster is cooked through.
9. Season with additional salt and pepper if needed, and garnish with fresh parsley before serving.

Unbelievably creamy with a perfect balance of sweetness from the lobster and a slight smokiness from the paprika, this bisque is a showstopper. Serve it with a side of crusty bread for dipping, or for an extra touch of luxury, top with a small piece of butter-poached lobster.

Slow Cooker Seafood Alfredo Pasta

Yesterday, as I was rummaging through my pantry, I realized I had all the ingredients for a comforting seafood Alfredo pasta. It’s one of those dishes that feels like a warm hug, especially when you let the slow cooker do all the work. Perfect for those busy days when you still want something homemade and hearty.

Ingredients

• 1 lb fettuccine pasta (or any pasta of your choice)
• 2 cups heavy cream (for a lighter version, half-and-half works too)
• 1 cup grated Parmesan cheese (freshly grated melts better)
• 1 lb mixed seafood (shrimp, scallops, and mussels recommended)
• 2 cloves garlic, minced (more if you love garlic)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 cup chicken broth (for added depth of flavor)

Instructions

1. In a large skillet over medium heat, warm the olive oil and sauté the minced garlic until fragrant, about 1 minute.
2. Add the mixed seafood to the skillet and cook until just opaque, about 3-4 minutes. Tip: Don’t overcook the seafood here; it’ll finish in the slow cooker.
3. Transfer the seafood and garlic to your slow cooker. Add the heavy cream, Parmesan cheese, salt, pepper, and chicken broth. Stir to combine.
4. Cover and cook on LOW for 2 hours, stirring occasionally to prevent sticking. Tip: If the sauce seems too thick, add a splash more chicken broth.
5. About 30 minutes before serving, cook the fettuccine according to package instructions until al dente. Drain well.
6. Add the cooked pasta to the slow cooker, stirring gently to coat with the sauce. Let it sit for 5 minutes to absorb the flavors. Tip: For an extra touch, garnish with chopped parsley or extra Parmesan before serving.

The pasta comes out luxuriously creamy, with the seafood tender and perfectly cooked. I love serving this dish with a side of garlic bread to soak up any extra sauce—it’s a crowd-pleaser every time.

Crockpot Clam Chowder

Perfect for those chilly evenings when you’re craving something hearty yet easy to whip up, this Crockpot Clam Chowder has become my go-to. I remember the first time I made it; the aroma filled the house, and my family knew dinner was going to be special.

Ingredients

• 4 cups chicken broth (or vegetable broth for a lighter version)
• 2 cups heavy cream (for a richer texture, half-and-half works too)
• 3 cans (6.5 oz each) minced clams, drained (reserve the juice)
• 3 medium potatoes, diced (Yukon Gold adds a buttery flavor)
• 1 large onion, finely chopped (sweet onions are my preference)
• 2 cloves garlic, minced (because everything’s better with garlic)
• 3 tbsp butter (or olive oil for a dairy-free option)
• 1 tsp thyme (dried or fresh, adjust to taste)
• Salt and pepper to taste (I always start with 1/2 tsp salt and adjust)

Instructions

1. In your crockpot, melt the butter over high heat setting. Add the chopped onions and minced garlic, sautéing until they’re translucent, about 5 minutes.
2. Add the diced potatoes, thyme, salt, and pepper to the crockpot. Stir to combine all the ingredients well.
3. Pour in the chicken broth and the reserved clam juice. Cover and cook on high for 3 hours, or until the potatoes are tender.
4. Once the potatoes are cooked, stir in the heavy cream and minced clams. Reduce the heat to low and let it simmer for another 30 minutes to blend the flavors.
5. Tip: For a thicker chowder, mash some of the potatoes against the side of the crockpot before adding the cream.
6. Tip: Always taste and adjust the seasoning before serving. Sometimes a little extra pepper makes all the difference.
7. Tip: If you’re in a hurry, you can cook on high for 4 hours total, but the flavors develop better with the slow simmer.

Just like that, you’ve got a creamy, comforting bowl of clam chowder that’s packed with flavor. Serve it with a sprinkle of fresh parsley on top or a side of crusty bread for dipping. The potatoes should be fork-tender, and the broth perfectly balanced between rich and light.

Easy Crockpot Mussels in White Wine Sauce

Nothing beats the convenience of throwing ingredients into a crockpot and coming back to a meal that tastes like you’ve been slaving over the stove all day. That’s exactly what you get with this Easy Crockpot Mussels in White Wine Sauce recipe. I remember the first time I made this dish; it was a chilly evening, and the aroma of garlic and white wine filled my kitchen, making it feel like a cozy seaside bistro.

Ingredients

• 2 lbs fresh mussels, cleaned and debearded (discard any that are open and don’t close when tapped)
• 1 cup dry white wine (Sauvignon Blanc or Pinot Grigio works great)
• 3 cloves garlic, minced (for a stronger flavor, add an extra clove)
• 1/4 cup unsalted butter (cut into small pieces for easier melting)
• 1/4 cup fresh parsley, chopped (plus extra for garnish)
• 1/2 tsp salt (adjust based on your preference)
• 1/4 tsp black pepper (freshly ground is best)

Instructions

1. Place the cleaned mussels in the crockpot.
2. Add the white wine, minced garlic, butter pieces, chopped parsley, salt, and black pepper over the mussels.
3. Cover and cook on HIGH for 2 hours or until all mussels have opened. Discard any that remain closed after cooking.
4. Tip: Stir gently once halfway through cooking to ensure even flavor distribution.
5. Tip: Serve immediately to enjoy the mussels at their juiciest.
6. Tip: For an extra touch of freshness, sprinkle additional chopped parsley on top before serving.

Zesty and briny, these mussels are swimming in a buttery white wine sauce that’s perfect for sopping up with crusty bread. For a fun twist, serve them over a bed of linguine to turn this appetizer into a hearty main course.

Slow Cooker Seafood Gumbo

Picture this: a chilly evening, the kind where you crave something hearty yet effortless to make. That’s when my slow cooker seafood gumbo comes to the rescue, blending the richness of the sea with the comfort of a slow-cooked meal. It’s a dish that reminds me of family gatherings and the joy of sharing good food.

Ingredients

• 1/2 cup all-purpose flour (for roux, spooned and leveled)
• 1/2 cup vegetable oil (or any neutral oil)
• 1 large onion, diced (about 1 cup)
• 1 green bell pepper, diced (about 1 cup)
• 2 celery stalks, diced (about 1 cup)
• 3 garlic cloves, minced
• 1 lb andouille sausage, sliced (smoked sausage works too)
• 4 cups chicken broth (low sodium preferred)
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 tbsp Cajun seasoning (adjust to taste)
• 1 lb shrimp, peeled and deveined
• 1/2 lb crab meat (claw meat is fine)
• 1/2 lb okra, sliced (frozen works in a pinch)
• 2 bay leaves
• Salt and pepper to taste

Instructions

1. In a large skillet over medium heat, combine flour and oil to make the roux. Stir constantly for about 20 minutes until it reaches a dark chocolate color. Tip: Don’t walk away; roux can burn quickly.
2. Add onion, bell pepper, celery, and garlic to the roux. Cook for 5 minutes until vegetables soften.
3. Transfer the vegetable mixture to your slow cooker. Add sausage, chicken broth, diced tomatoes, Cajun seasoning, and bay leaves. Stir to combine.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours. Tip: Slow cooking melds the flavors beautifully.
5. Add shrimp, crab meat, and okra. Cover and cook for an additional 30 minutes on HIGH. Tip: Adding seafood last prevents overcooking.
6. Remove bay leaves. Season with salt and pepper to taste.

Rich in flavor with a perfect balance of spice and seafood, this gumbo is a bowl of comfort. Serve it over a scoop of steamed rice or with a side of crusty bread to soak up every last drop of its delicious broth.

Crockpot Shrimp and Sausage Jambalaya

Last weekend, I found myself craving something hearty yet easy to whip up, and that’s when this Crockpot Shrimp and Sausage Jambalaya came to mind. It’s the perfect dish for those days when you want maximum flavor with minimal effort, and trust me, it doesn’t disappoint.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 lb smoked sausage, sliced into 1/2-inch pieces (andouille works great here)
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 cup long-grain white rice, uncooked
• 1 can (14.5 oz) diced tomatoes, undrained
• 2 cups chicken broth (low sodium preferred)
• 1 tbsp Cajun seasoning (adjust to taste)
• 1 lb large shrimp, peeled and deveined
• 2 green onions, sliced (for garnish)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add sausage slices and cook until browned, about 5 minutes. Transfer to the crockpot.
2. In the same skillet, add onion, bell pepper, and celery. Cook until softened, about 5 minutes. Add garlic and cook for 1 more minute. Transfer to the crockpot.
3. Add rice, diced tomatoes, chicken broth, and Cajun seasoning to the crockpot. Stir well to combine.
4. Cover and cook on LOW for 4 hours or until rice is tender. Tip: Resist the urge to stir too often to prevent the rice from becoming mushy.
5. Add shrimp to the crockpot, stirring gently to submerge them in the liquid. Cover and cook on HIGH for 20-30 minutes or until shrimp are pink and cooked through. Tip: Overcooking shrimp can make them rubbery, so keep an eye on them.
6. Garnish with sliced green onions before serving. Tip: Let the jambalaya sit for 5 minutes after cooking to allow flavors to meld even more.

Combining the smokiness of the sausage with the freshness of the shrimp, this jambalaya is a flavor explosion. Serve it with a side of crusty bread to soak up all the delicious juices, or over a bed of greens for a lighter option.

Slow Cooker Scallops with Garlic Butter

Over the years, I’ve discovered that the slow cooker is my secret weapon for creating dishes that taste like they’ve been simmering all day, without actually having to babysit them. This Slow Cooker Scallops with Garlic Butter recipe is a testament to that—effortless yet impressively flavorful, perfect for those busy days when you still want to eat like a gourmet.

Ingredients

• 1 lb fresh scallops (thawed if frozen, pat dry for better searing)
• 1/2 cup unsalted butter (cut into cubes for easier melting)
• 4 cloves garlic (minced, or adjust to taste)
• 1 tbsp lemon juice (freshly squeezed for the best flavor)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 tbsp parsley (chopped, for garnish)

Instructions

1. Place the cubed butter and minced garlic into the slow cooker. Set the slow cooker to low and let the butter melt slowly, about 10 minutes, to infuse the garlic flavor without burning.
2. Once the butter is melted, add the lemon juice, salt, and black pepper to the slow cooker. Stir gently to combine all the ingredients.
3. Add the scallops to the slow cooker in a single layer. Spoon some of the garlic butter mixture over the top of each scallop to ensure they’re well coated.
4. Cover and cook on low for 1 to 1.5 hours. The scallops are done when they turn opaque and firm to the touch—overcooking will make them rubbery.
5. Garnish with chopped parsley before serving. For an extra touch of elegance, serve the scallops over a bed of creamy mashed potatoes or alongside a crisp green salad.

So there you have it—tender, buttery scallops with a hint of garlic and lemon, all achieved with minimal effort. The slow cooker does the heavy lifting, leaving you with a dish that’s both sophisticated and surprisingly simple to make.

Crockpot Seafood Mac and Cheese

Zesty flavors and creamy textures come together in this Crockpot Seafood Mac and Cheese, a dish that’s become a staple in my household for its simplicity and decadence. I remember the first time I threw this together on a lazy Sunday, and now, it’s my go-to for comforting yet impressive meals.

Ingredients

• 1 lb elbow macaroni (or any small pasta)
• 4 cups shredded sharp cheddar cheese (for best meltability)
• 2 cups heavy cream (half-and-half works in a pinch)
• 1/2 cup unsalted butter (cut into cubes for easier melting)
• 1 lb mixed seafood (shrimp and crabmeat recommended, thawed if frozen)
• 1 tsp garlic powder (adjust to taste)
• 1/2 tsp smoked paprika (for a subtle depth)
• Salt and pepper to taste (start with 1/2 tsp salt)

Instructions

1. Cook the elbow macaroni according to package instructions until al dente, then drain and set aside.
2. In your crockpot, combine the heavy cream, butter, garlic powder, smoked paprika, salt, and pepper. Set the crockpot to low and stir occasionally until the butter is fully melted.
3. Add the shredded cheddar cheese to the crockpot, stirring continuously until the cheese is completely melted and the sauce is smooth.
4. Gently fold in the cooked macaroni and mixed seafood, ensuring everything is evenly coated with the cheese sauce.
5. Cover and cook on low for an additional 30 minutes, or until the seafood is fully cooked and the flavors have melded together.

Buttery, creamy, and packed with the tender bites of seafood, this mac and cheese is a luxurious twist on the classic. Serve it straight from the crockpot for a cozy family dinner, or dress it up with a sprinkle of fresh parsley for your next gathering.

Easy Crockpot Fish Tacos

Goodness, have I got a treat for you today! Picture this: it’s a lazy Sunday afternoon, and the last thing I want to do is spend hours in the kitchen. That’s when my trusty crockpot comes to the rescue with these Easy Crockpot Fish Tacos. They’re a breeze to make, packed with flavor, and perfect for those days when you want something delicious without the fuss.

Ingredients

• 1 lb white fish fillets (like cod or tilapia, thawed if frozen)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp chili powder (adjust to taste)
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup chicken broth (for extra flavor, or water works too)
• 8 small corn tortillas (warmed)
• 1 cup shredded cabbage (for crunch)
• 1/2 cup diced tomatoes
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges (for serving)

Instructions

1. Place the fish fillets in the crockpot. Drizzle with olive oil and sprinkle chili powder, cumin, garlic powder, salt, and black pepper evenly over the top.
2. Pour the chicken broth around the sides of the fish to keep it moist during cooking. Tip: Don’t pour it directly over the fish to keep the spices intact.
3. Cover and cook on LOW for 2 hours or until the fish flakes easily with a fork. Tip: Avoid overcooking to keep the fish tender.
4. Once cooked, use a fork to gently break the fish into chunks right in the crockpot. Tip: The fish will absorb more flavor if you let it sit in the juices for a few minutes before serving.
5. Warm the tortillas according to package instructions. Fill each tortilla with a portion of the fish, then top with shredded cabbage, diced tomatoes, and chopped cilantro. Serve with lime wedges on the side.

Perfectly tender and flaky, these fish tacos are a delightful mix of spicy, fresh, and tangy flavors. Try serving them with a side of avocado slices or a dollop of sour cream for an extra layer of richness.

Slow Cooker Seafood Risotto

Just when I thought my slow cooker couldn’t surprise me anymore, it turned out this creamy, dreamy seafood risotto that’s become a weeknight hero in my house. It’s the kind of dish that makes you feel like a gourmet chef with minimal effort, and trust me, the flavors are anything but minimal.

Ingredients

• 1 1/2 cups Arborio rice (don’t substitute, it’s key for creaminess)
• 4 cups seafood stock (homemade or store-bought, but low sodium is best)
• 1/2 cup dry white wine (or substitute with more stock if preferred)
• 1 lb mixed seafood (shrimp, scallops, and mussels work great)
• 1 small onion, finely diced (about 1/2 cup)
• 2 cloves garlic, minced
• 2 tbsp unsalted butter (or olive oil for a lighter version)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• 1/4 tsp saffron threads (optional, but adds a lovely color and aroma)
• Salt and pepper to taste (start with 1/4 tsp salt and adjust)

Instructions

1. In your slow cooker, melt the butter on the sauté setting. Add the onion and garlic, cooking until translucent, about 3 minutes.
2. Stir in the Arborio rice, coating it well with the butter and onion mixture, about 1 minute.
3. Pour in the white wine, stirring until mostly absorbed, about 2 minutes. This step is crucial for deglazing and adding depth of flavor.
4. Add the seafood stock, saffron (if using), salt, and pepper. Stir to combine.
5. Cover and cook on LOW for 2 hours. The rice should be tender but still slightly firm to the bite.
6. Gently fold in the mixed seafood and Parmesan cheese. Cover and cook for an additional 30 minutes on LOW, or until the seafood is cooked through.
7. Let the risotto sit for 5 minutes before serving. This allows it to thicken slightly.

Gorgeously creamy with a hint of briny sweetness from the seafood, this risotto is a comforting bowl of goodness. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to soak up every last bit.

Crockpot Salmon with Dill and Lemon

Delightfully easy and packed with flavor, this Crockpot Salmon with Dill and Lemon recipe is a game-changer for busy weeknights. I stumbled upon this method during a hectic week when my oven decided to take a break, and now it’s my go-to for a no-fuss, healthy dinner.

Ingredients

• 1.5 lbs salmon fillet (skin-on or off, your preference)
• 2 tbsp olive oil (or any neutral oil)
• 1 lemon, thinly sliced (plus extra for garnish)
• 2 tbsp fresh dill, chopped (dried works in a pinch, use 2 tsp)
• 1 tsp garlic powder (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)

Instructions

1. Lightly coat the bottom of your crockpot with olive oil to prevent sticking.
2. Place the salmon fillet in the crockpot, skin-side down if using skin-on.
3. Season the salmon evenly with garlic powder, salt, and black pepper.
4. Arrange the lemon slices on top of the salmon, covering as much surface as possible.
5. Sprinkle the chopped dill over the lemon slices and salmon.
6. Cover and cook on LOW for 2 hours. Tip: Avoid opening the lid to check, as it releases heat and increases cooking time.
7. After 2 hours, check for doneness. The salmon should flake easily with a fork. Tip: If it’s not quite done, cover and cook for another 15-30 minutes.
8. Once done, carefully remove the salmon from the crockpot using a spatula. Tip: For an extra burst of flavor, squeeze fresh lemon juice over the top before serving.

Vibrant and moist, this salmon pairs beautifully with a crisp salad or roasted vegetables. The dill and lemon infuse the fish with a refreshing zest, making it a light yet satisfying meal.

Slow Cooker Seafood Stuffed Peppers

Perfect for those busy weeknights when you crave something hearty yet don’t want to spend hours in the kitchen, these Slow Cooker Seafood Stuffed Peppers are a game-changer. I remember the first time I tried making them; the aroma filled my house, and my family couldn’t wait to dig in.

Ingredients

• 4 large bell peppers, any color (tops cut off and seeds removed)
• 1 lb mixed seafood (shrimp, crab, and scallops work well), chopped
• 1 cup cooked rice (white or brown, your choice)
• 1/2 cup diced tomatoes (canned or fresh)
• 1/4 cup grated Parmesan cheese (plus extra for topping)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1 tsp onion powder
• 1/2 tsp salt (adjust to taste)
• 1/2 tsp black pepper (adjust to taste)
• 1/2 cup chicken or seafood stock (for moisture)

Instructions

1. Preheat your slow cooker on the low setting.
2. In a large bowl, mix the chopped seafood, cooked rice, diced tomatoes, Parmesan cheese, olive oil, garlic powder, onion powder, salt, and black pepper until well combined.
3. Stuff each bell pepper with the seafood mixture, packing it down lightly to fit as much as possible.
4. Place the stuffed peppers upright in the slow cooker. Pour the stock around the peppers to keep them moist during cooking.
5. Cover and cook on low for 4 hours, or until the peppers are tender and the seafood is cooked through.
6. Carefully remove the peppers from the slow cooker. Sprinkle with additional Parmesan cheese before serving.

Best enjoyed hot, these peppers offer a delightful contrast between the tender seafood filling and the slightly crisp bell pepper. Serve them with a side of crusty bread to soak up any extra juices for an unforgettable meal.

Crockpot Tuna Noodle Casserole

Remember those chilly evenings when all you wanted was something comforting yet easy to make? That’s exactly how I stumbled upon this Crockpot Tuna Noodle Casserole recipe. It’s become my go-to for busy weeknights, and I’m excited to share it with you.

Ingredients

• 2 cups egg noodles (or any pasta you have on hand)
• 1 can (10.5 oz) cream of mushroom soup (for a richer taste, try cream of celery)
• 1 cup milk (whole milk adds creaminess)
• 1 cup frozen peas (no need to thaw)
• 2 cans (5 oz each) tuna in water, drained (packed in oil works too for more flavor)
• 1/2 cup shredded cheddar cheese (plus extra for topping)
• 1/4 cup breadcrumbs (panko gives a nice crunch)
• 1 tbsp butter (melted, for the topping)
• Salt and pepper to taste (I like to add a pinch of garlic powder for extra flavor)

Instructions

1. Spray your crockpot with non-stick cooking spray for easy cleanup.
2. Add the egg noodles, cream of mushroom soup, milk, frozen peas, and drained tuna to the crockpot. Stir to combine everything evenly.
3. Season with salt, pepper, and a pinch of garlic powder if using. Stir again to distribute the seasonings.
4. Sprinkle the shredded cheddar cheese over the top of the mixture.
5. In a small bowl, mix the breadcrumbs with melted butter. Sprinkle this mixture over the cheese layer for a crispy topping.
6. Cover and cook on LOW for 3 hours or until the noodles are tender. Avoid opening the lid too often to keep the heat consistent.
7. Once done, let it sit for 5 minutes before serving to allow the casserole to set slightly.

The casserole comes out creamy with a satisfying crunch from the breadcrumb topping. I love serving it with a side of steamed green beans or a crisp salad for a complete meal. Sometimes, I even sprinkle a little extra cheese on top right before serving for that irresistible melt.

Easy Crockpot Seafood Pizza

After a long day, there’s nothing I love more than coming home to the aroma of a meal that’s been simmering away in the crockpot. It’s like a warm hug from your kitchen. Today, I’m sharing a twist on a classic that’s sure to surprise and delight—Easy Crockpot Seafood Pizza. It’s a fuss-free recipe that brings the ocean’s bounty right to your dinner table with minimal effort.

Ingredients

• 1 pre-made pizza dough (or homemade if you’re feeling ambitious)
• 1 cup marinara sauce (homemade or store-bought, but go for the good stuff)
• 1 cup shredded mozzarella cheese (because more cheese is always better)
• 1/2 cup cooked shrimp, chopped (thawed if frozen)
• 1/2 cup crab meat, drained (imitation works in a pinch)
• 1/4 cup sliced black olives (optional, but they add a nice briny pop)
• 1 tbsp olive oil (or any neutral oil for greasing)
• 1 tsp garlic powder (adjust to taste)
• 1/2 tsp dried oregano (fresh is great if you have it)

Instructions

1. Lightly grease the bottom of your crockpot with olive oil to prevent sticking.
2. Press the pizza dough evenly into the bottom of the crockpot, creating a slight lip around the edges for the crust.
3. Spread the marinara sauce over the dough, leaving a small border for the crust.
4. Sprinkle half of the mozzarella cheese over the sauce, then evenly distribute the shrimp and crab meat.
5. Add the black olives if using, then top with the remaining cheese, garlic powder, and oregano.
6. Cover and cook on high for 2 hours or until the crust is golden and the cheese is bubbly. Tip: Avoid opening the lid too often to keep the heat in.
7. Once done, carefully remove the pizza from the crockpot using a spatula. Let it cool for a few minutes before slicing. Tip: A pizza cutter works best here for clean slices.
8. Serve hot, garnished with fresh herbs if desired. Tip: Pair with a crisp salad to balance the richness.

Bold flavors and tender seafood make this pizza a standout dish. The crust comes out surprisingly crisp for a crockpot creation, and the melty cheese ties everything together beautifully. Try serving it with a squeeze of lemon for an extra zing that really brings out the seafood.

Slow Cooker Seafood Lasagna

After a long day of work, there’s nothing more comforting than coming home to a meal that’s been simmering away in the slow cooker, filling the house with irresistible aromas. That’s exactly what you’ll get with this Slow Cooker Seafood Lasagna, a dish that combines the heartiness of traditional lasagna with the delicate flavors of the sea.

Ingredients

• 9 lasagna noodles, uncooked (no-boil noodles work best)
• 1 lb mixed seafood (shrimp, scallops, and crab meat recommended), thawed if frozen
• 15 oz ricotta cheese (whole milk for creamier texture)
• 2 cups shredded mozzarella cheese (plus extra for topping)
• 1/2 cup grated Parmesan cheese
• 24 oz marinara sauce (homemade or store-bought)
• 1 tbsp olive oil (or any neutral oil)
• 2 cloves garlic, minced (adjust to taste)
• 1 tsp dried basil (or 1 tbsp fresh)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)

Instructions

1. Lightly grease the inside of your slow cooker with olive oil to prevent sticking.
2. In a medium bowl, mix together the ricotta cheese, 1 cup of mozzarella, Parmesan cheese, garlic, basil, salt, and pepper until well combined.
3. Spread a thin layer of marinara sauce at the bottom of the slow cooker.
4. Place 3 lasagna noodles over the sauce, breaking them if necessary to fit.
5. Spread half of the cheese mixture over the noodles, then top with half of the mixed seafood.
6. Repeat the layers: sauce, noodles, remaining cheese mixture, and remaining seafood.
7. Top with the remaining noodles, sauce, and a generous sprinkle of mozzarella cheese.
8. Cover and cook on LOW for 4 hours or until the noodles are tender. Avoid opening the lid too often to keep the heat consistent.
9. Let the lasagna sit for 10 minutes before serving to allow it to set slightly for easier slicing.

Every bite of this lasagna is a perfect blend of creamy cheese, tender seafood, and al dente noodles, all enveloped in a rich marinara sauce. Serve it with a crisp green salad and a slice of garlic bread for a meal that feels like a hug in a bowl.

Crockpot Shrimp Scampi

Over the years, I’ve found that the best meals are those that bring comfort without keeping you tied to the kitchen. That’s why this Crockpot Shrimp Scampi has become a staple in my home—it’s effortlessly delicious and lets me enjoy more time with family.

Ingredients

• 1 lb large shrimp, peeled and deveined (thaw if frozen)
• 4 tbsp unsalted butter (cut into pieces for easier melting)
• 4 cloves garlic, minced (fresh is best for vibrant flavor)
• 1/2 cup chicken broth (low sodium preferred to control saltiness)
• 1/4 cup fresh lemon juice (about 2 lemons, adjust to taste)
• 1/4 tsp red pepper flakes (optional for a slight kick)
• 1/4 cup chopped fresh parsley (plus extra for garnish)
• 8 oz linguine pasta (or your favorite long pasta)
• Salt to taste (start with 1/4 tsp)

Instructions

1. In your crockpot, combine the butter, garlic, chicken broth, lemon juice, red pepper flakes, and salt. Stir to mix.
2. Cover and cook on LOW for 1 hour to allow the flavors to meld.
3. Add the shrimp to the crockpot, stirring gently to coat them in the sauce. Cover and cook on LOW for an additional 30 minutes, or until the shrimp are pink and opaque.
4. While the shrimp cooks, bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente, then drain.
5. Once the shrimp are done, stir in the chopped parsley.
6. Serve the shrimp scampi over the cooked linguine, garnished with additional parsley if desired.

This dish is a beautiful balance of rich, buttery sauce with a bright lemon kick, clinging perfectly to each strand of pasta. Try serving it with a side of crusty bread to soak up every last drop of that delicious sauce.

Slow Cooker Seafood Enchiladas

Mmm, there’s something about the combination of seafood and spices that just feels like a hug in a dish. I remember the first time I tried making Slow Cooker Seafood Enchiladas; it was a chilly evening, and I wanted something that would warm me up without keeping me in the kitchen all night. This recipe was the answer, and it’s been a favorite ever since.

Ingredients

• 1 lb mixed seafood (shrimp, scallops, and crab meat work well), thawed if frozen
• 8 corn tortillas (for a gluten-free option)
• 2 cups enchilada sauce (homemade or store-bought, adjust spice level to taste)
• 1 cup shredded Monterey Jack cheese (or any melty cheese you prefer)
• 1/2 cup sour cream (for serving, optional)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp cumin (toasted for extra flavor)
• 1/2 tsp garlic powder
• Salt to taste

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the mixed seafood, cumin, garlic powder, and salt. Cook for 3-4 minutes, just until the seafood is opaque. Tip: Don’t overcook the seafood here; it will finish cooking in the slow cooker.
2. Warm the corn tortillas for about 30 seconds in the microwave or on a dry skillet to make them pliable. Tip: Cover them with a damp paper towel to prevent drying out.
3. Spread 1/2 cup of enchilada sauce on the bottom of the slow cooker. Divide the seafood mixture among the tortillas, roll them up, and place them seam side down in the slow cooker. Tip: Pack them snugly to prevent unrolling.
4. Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with Monterey Jack cheese. Cover and cook on LOW for 2 hours. The cheese should be melted and bubbly.
5. Serve hot with a dollop of sour cream if desired. The enchiladas should be tender but hold their shape, with the seafood perfectly cooked and flavorful. For a festive touch, garnish with fresh cilantro and a squeeze of lime.

What I love most about these enchiladas is how the slow cooker melds all the flavors together, making every bite rich and satisfying. They’re perfect for a cozy dinner or when you want to impress guests without much fuss.

Crockpot Crab Dip

Nothing brings back memories of summer gatherings quite like a warm, cheesy dip shared among friends. This Crockpot Crab Dip is my go-to for effortless entertaining, blending creamy textures with the sweet, delicate flavor of crab. It’s the kind of dish that disappears within minutes, leaving everyone asking for the recipe.

Ingredients

• 8 oz cream cheese, softened (for easier mixing)
• 1/2 cup mayonnaise (helps create a smooth base)
• 1/4 cup sour cream (adds a slight tang)
• 1 cup shredded mozzarella cheese (for that perfect stretch)
• 1/2 cup grated Parmesan cheese (a flavor booster)
• 1 tsp garlic powder (adjust to taste)
• 1/2 tsp Old Bay seasoning (or any seafood seasoning)
• 1 lb lump crabmeat, drained and picked (for those precious chunks)
• 2 tbsp chopped green onions (for a fresh finish)

Instructions

1. In a large mixing bowl, combine the cream cheese, mayonnaise, and sour cream until smooth. Tip: Letting the cream cheese sit at room temperature for 30 minutes makes this step easier.
2. Fold in the mozzarella, Parmesan, garlic powder, and Old Bay seasoning until well incorporated.
3. Gently mix in the lump crabmeat, being careful not to break up the chunks too much. Tip: Reserve a few pieces of crab for garnishing the top before serving.
4. Transfer the mixture to a crockpot and spread it evenly. Tip: For easier cleanup, consider using a crockpot liner.
5. Cover and cook on LOW for 2 hours, stirring once halfway through. The dip is ready when it’s heated through and the cheeses have melted completely.
6. Sprinkle with chopped green onions and the reserved crab pieces before serving.

Lusciously creamy with pockets of sweet crab, this dip is a crowd-pleaser that’s as versatile as it is delicious. Serve it with crusty bread, crackers, or even sliced vegetables for a lighter option. The contrast of the warm, cheesy base with the fresh green onions and crab makes every bite a little celebration.

Easy Crockpot Seafood Soup

Nothing beats coming home to a warm, comforting bowl of seafood soup, especially when it’s been simmering away in the crockpot all day. I remember the first time I tried this recipe; it was a chilly evening, and the aroma alone was enough to make my mouth water. It’s become a staple in my house, perfect for those days when you want something hearty without spending hours in the kitchen.

Ingredients

• 1 lb mixed seafood (shrimp, scallops, and firm white fish work great)
• 4 cups seafood stock (homemade or store-bought, but low-sodium is best)
• 1 cup diced tomatoes (canned are fine, just drain them well)
• 1/2 cup diced onions (yellow or white for sweetness)
• 2 cloves garlic, minced (fresh is always better)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp dried thyme (or 1 tbsp fresh)
• 1/2 tsp red pepper flakes (adjust to taste)
• Salt and pepper to taste (start with 1/2 tsp salt and adjust)

Instructions

1. Heat the olive oil in a pan over medium heat. Add the onions and garlic, sautéing until translucent, about 3-4 minutes. This builds a flavor base for the soup.
2. Transfer the sautéed onions and garlic to the crockpot. Add the diced tomatoes, seafood stock, thyme, red pepper flakes, salt, and pepper. Stir to combine.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours. The slow cooking melds the flavors beautifully.
4. Add the mixed seafood to the crockpot during the last 30 minutes of cooking. This ensures the seafood is perfectly tender and not overcooked.
5. Once done, give the soup a gentle stir and check the seasoning. Add more salt or pepper if needed.

Perfectly balanced, this soup boasts a rich broth with tender pieces of seafood that melt in your mouth. I love serving it with a slice of crusty bread to soak up all the delicious flavors. For a touch of freshness, a sprinkle of chopped parsley or a squeeze of lemon right before serving adds a bright contrast.

Conclusion

Perfect for busy home cooks, our roundup of 25 Delicious Seafood Crockpot Recipes offers easy-to-make, flavorful dishes that bring the ocean’s bounty to your table with minimal fuss. Dive into these recipes, find your new favorite, and don’t forget to leave a comment or share your culinary creations on Pinterest. Happy slow cooking!