Crock Pot Fish and Seafood Recipes

Crockpot Seafood, rocky hill ctCrockpot recipes are perfect for busy weeknights! You can prep the ingredients on the weekend, then toss them into the pot hours before dinner, set the cooking time, and let it do the work. Many people don’t think of using their crockpot for seafood since it cooks faster than other meats. We’ve put together a list of a few of our favorite crockpot fish and shellfish recipes for you.

Tips for Cooking Seafood in a Crockpot

1. Hearty, fatty fish are best for crockpots.

Salmon, tuna, and other hearty fish rich in Omega-3 fatty acids are ideal for crockpot meals. It’s best to avoid delicate fish like tilapia, sole, and flounder unless you wait to put them in the pot until the end.

2. Wait to toss shellfish in.

If you’re making a crockpot dish with shrimp or scallops, wait to toss them in until 20 to 30 minutes before the meal is done. This will keep the shellfish soft and tender.

Flavorful Fish Crockpot Recipes



  • 4 to 5 medium potatoes, peeled and sliced thin
  • 3 tablespoons all-purpose flour, divided
  • Dash salt and pepper
  • 1 16-ounce can salmon, drained and flaked
  • 1/2 cup chopped onion, divided
  • 1 can cream of mushroom soup or cream of celery soup
  • 1/4 cup water
  • Dash of nutmeg


1. Grease the inside of the crockpot.

2. Lay half of the potato slices along the bottom of the slow cooker.

3. Sprinkle with salt, pepper, and flour.

4. On top of that layer, half of the chopped onion and salmon.

5. Repeat steps 2 through 4 with the remaining potato slices, salmon, and onion.

6. In a small bowl, combine the soup and water. Mix well.

7. Pour the soup and water mixture evenly over the crockpot contents.

8. Sprinkle a dash of nutmeg on top.

9. Cover and cook on low until the potatoes are tender (7 to 9 hours).


crockpot fish recipes, cornwall ctIngredients:

  • 2 cans cream of celery soup
  • 1/3 cup dry sherry
  • 2/3 cup milk
  • 2 Tablespoons parsley flakes
  • 10 ounces frozen peas
  • 2 cans tuna, drained
  • 10 ounces egg noodles, cooked al dente
  • 2 Tablespoons butter or margarine
  • Dash curry powder (optional)


1. Grease the inside of the crockpot.

2. In a large bowl, mix the soup, sherry, and milk. Then add in the parsley flakes, vegetables, and tuna.

3. Gently fold in the egg noodles and sprinkle with a dash of curry on top.

4. Cover and cook on Low until the noodles are tender (7 to 9 hours).

Savory Shrimp Crockpot Recipes



  • 2 10-ounce cans of chicken broth
  • 1 12-ounce can of unsweetened coconut milk
  • 1 cup water
  • 1 teaspoon coriander
  • 1/2 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  •  Lime zest from 2 limes
  • Juice from 2 limes or 1/3 cup of lime juice
  •  7 cloves minced garlic
  •  1 Tablespoon minced fresh ginger
  •  1 medium onion chopped
  •  1 red bell pepper chopped
  •  1 carrot peeled and shredded
  •  2 cups rice
  •  1 lb. peeled and deveined jumbo cooking shrimp (thawed if frozen)
  •  2 oz. fresh snow peas cut into strips


1. Pour the water, unsweetened coconut milk, and chicken broth into a crockpot and drop in the onion, red bell pepper, carrots, and rice.

2. Then add the coriander, cumin, salt, cayenne pepper, lime zest, lime juice, garlic, and ginger.

3. Cover and cook on Low for 3 1/2 hours, or until the rice is tender. If the rice isn’t tender, but the broth has been fully absorbed, add in an extra cup of water.

4. When rice is tender, stir in snow peas and shrimp. Then cover and cook 30 minutes longer.

CrockPot Chicken, Sausage, and Shrimp Jambalaya


  • 1 pound chicken breasts, cut into 1-inch cubes
  • 8 ounces smoked sausage, sliced
  • 1/2 cup onion, chopped
  • 2 ribs celery, sliced
  • 2 teaspoons dried oregano
  • 2 teaspoons dried parsley
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon cayenne pepper
  • 1 green bell pepper, chopped
  • 1 cup chicken broth
  • 1/2 cup dry white wine
  • 1 28-ounce can crushed tomatoes
  • 1 pound shrimp, cooked
  • 2 cups long-grain rice, cooked


1. In a crockpot, mix the chicken, sausage, celery, bell pepper, and onion. Sprinkle with the dry seasonings and stir until combined.

2. Pour in the chicken broth, wine, and tomatoes. Gently stir the ingredient.

3. Cover and cook on High for 3 to 4 hours or Low for 6 to 8 hours.

4. 20 to 30 minutes before serving, add the shrimp and cooked rice. Stir and then cover and cook until the shrimp is opaque.

What is your favorite crockpot seafood recipe? Let us know in the comments! Swing by City Fish Market to pick up fresh seafood for your crockpot dinners!


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