Easy Slow-Cooker Seafood Stew

Easy Slow-Cooker Seafood Stew

Easy Slow-Cooker Seafood Stew


  • 8 ounces, about 16 raw large shrimp, peeled, deveined, tails discarded
  • 1 pound raw tilapia, sea bass, or cod, cut into 1-inch chunks
  • 1/4 cup of instant mashed potato flakes
  • One 14.5-ounces can of undrained stewed tomatoes
  • One 6.5-ounces can of chopped clams in juice, undrained
  • 1/2 cup chopped scallions
  • 2 cups of chopped kale
  • 1 cup of chopped onion
  • 1 tablespoon chopped garlic
  • 2 tablespoons ground thyme
  • 3 1/2 cups reduced-sodium vegetable broth
  • salt and black pepper to taste
  • 1 dried bay leaf


Prep: 15 minutesCook: 3 – 4 hours or 7 – 8 hours

1 – In a slow cooker, mix tomatoes and broth. A 4-quart size slow cooker is best. Add kale, onion, clams, garlic, and thyme. Stir well.
2 – Add shrimp, fish, and bay leaf and stir lightly to mix well.
3 – Cook covered on high for about 4 hours or on low for arround 8 hours, until shrimp and fish are cooked through.
4 – Then, add scallions and potato flakes, stir until homogenous. Discard the bay leaf.

Nutritional information

Servings: 6 | 1/6th of recipe (about 1 1/3 cups)

  • 181 calories
  • 1.5g total fat
  • 0.5g sat fat
  • 552mg sodium
  • 14g carbs
  • 2g fiber
  • 4.5g sugars
  • 26g protein

PointsPlus: 4 | SmartPoints: 2

All posted nutrition information is approximate and has been calculated using the nutrition calculator on myfitnesspal.com. Skinny Points makes no guarantees of accuracy and use of different brands may change the nutrition information.

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