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Easy Cioppino in the Slow Cooker

29 April 2009 8 Comments

This is another awesome, fast and delicious slow cooker meal. Basically, you are just cooking the broth all day, then come home, throw in the fish for the last few minutes, then serve and eat.

A perfect meal for those crazy nights you know you won’t want to cook. Just prep everything the night before, then put the broth mixings in on your way off to work. When you get home, put the fish in and turn it up to high, put some crusty sourdough bread in the oven to warm up and 20-30 minutes later, you’re eating a hearty and satisfying meal.

Easy Cioppino in the Slow Cooker

Serves 4


  • Cooking spray
  • 1 medium onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 16 ounces diced tomatoes
  • 10 ounces diced tomatoes with green chiles
  • 2 cups low sodium chicken broth
  • 1 cup red wine
  • 3 tablespoons fresh basil, chopped
  • 2 bay leaf
  • 2 – 2 1/2 pounds assorted seafood (I used shrimp and scallops, if you use crab or lobster, use pre-cooked)
  • 1/4 cup fresh parsley


Heat a large saute pan over medium high heat and spray with cooking spray. Add onion and saute for about 5 minutes, until softened. Add garlic and saute for until golden and fragrant, about 2 minutes.

Dump onions and garlic into slow cooker, then add tomatoes, stock, wine, basil and bay leaf. Cover and cook on low for 6 hours. You can leave it 8-9 hours if you need to.

About 30 minutes before serving, add seafood, cover and cook on high for 30 minutes, until fish turns opaque. Season to taste with salt and pepper and garnish with parsley.


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  • Marta said:

    this sounds so satysfying and yummy! it’s also increadibly heathly! I like eating seafood for supper because it doesn’t leave me with that “stuffed” feeling of meat and chicken. I may be getting old, but I find it easier to have a good night sleep if I’m not stuffed, so I turn to seafood more and more often. I’ll try this recipe since it looks stress-free :)

    Marta’s last blog post..Sneaky Beetroot Muffins

  • Digigirl said:

    Yeah, it’s definitely a keeper. I used almost all shrimp and just a little scallops because my boyfriend won’t eat real fish, just shellfish. If you mix it up a bit with some chunks of white fish, it would probably bring the calories down too! With just a little thinking ahead, this is a great easy recipe. Enjoy!

  • ushhsu@gmail.com said:

    this looks great! i’m getting hungry just looking at the picture. what are your thoughts about adding in mussels or fish at the end?

    ushhsu@gmail.com’s last blog post..limejuice & lemongrass

  • Digigirl said:

    Absolutely! Traditional cioppino leaves everything with the shell on, but I always hate having to pull the shell off my shrimp so I used peeled. But you can use any kind of seafood – mussels, clams, crab or lobster (those ones you would pre-cook), chunks of white fish, whatever floats your boat!

  • SkoolKid said:

    Will it be alright to leave the wine out? Or something alternative?

  • Digigirl said:

    You could leave it out, it will just be a little less complex. Replace the liquid with something else like chicken stock or even just water.

  • BJ Robinson said:

    Made this just before Christmas. Came out perfect. My picky seafood loving husband raved about it.
    Thank you!

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