Slow Cooker Cioppino Recipe

Enjoy the warm flavors of a slow cooker cioppino meal that will take your taste buds to the coast of Italy.

There are a lot of shrimp, cod, mussels, and crab in this filling seafood stew. It is made in a rich tomato soup with fragrant herbs and spices.

With a slow cooker, you can let the flavors develop and blend over time, making a dish that tastes great with little work. If you like fish, you have to try slow cooker cioppino.

It’s great for a dinner party or a cozy meal at home. Because it’s so flexible, you can use your favorite fish and veggies in the recipe, which makes it a great choice for any event. Let’s learn more about slow cooker cioppino and how to make this delicious dish.

Slow Cooker Cioppino


  • Seafood:
    • 1 pound large shrimp, peeled and deveined
    • 1 pound cod or haddock, cut into 2-inch pieces
    • 1 pound mussels or clams, scrubbed and debearded
    • 1 pound crab meat or small crab legs
  • Broth:
    • 1 large onion, chopped
    • 1 red bell pepper, chopped
    • 3 cloves garlic, minced
    • 1 (28-ounce) can crushed tomatoes
    • 2 cups seafood stock (or chicken stock)
    • 1 cup dry white wine
    • 1 tablespoon tomato paste
    • 1 tablespoon sugar (optional, for balance)
    • 1 teaspoon dried oregano
    • 1 teaspoon dried thyme
    • 1/2 teaspoon red pepper flakes (adjust to taste)
    • Salt and pepper, to taste
  • Additional:
    • 1/4 cup chopped fresh parsley (for garnish)
    • Crusty bread or garlic bread, for serving


To make cioppino in a slow cooker, start by putting in minced garlic, chopped onion, and chopped red bell pepper.

Put in tomato paste, seafood stock, dry white wine, sugar (if you want), and crushed tomatoes.

To taste, add dried oregano, dried thyme, red pepper flakes, salt, and pepper.

Cover, stir the mixture well, and cook on low for 6 to 8 hours or high for 3 to 4 hours. This will let the flavors blend and make a rich soup.

The seafood should be added when the soup is ready. It could be shrimp, cod or haddock, mussels or clams, or crab.

Mix everything together slowly, then put the lid on and cook on high for 20 to 30 minutes, or until the seafood is fully cooked and the mussels or clams have opened.

If you want, you can change the spice after the cioppino is cooked. Put it in bowls and top with chopped fresh parsley.

Cioppino should be served with garlic or fresh bread to dip in. Have fun with your tasty and cozy crab stew!

In conclusion

Cioppino made in a slow cooker is a great dish for fish lovers who like hearty, tasty meals. The rich tomato soup and mix of fresh fish in this easy-to-make recipe make your home taste like the ocean.

When you use a slow cooker, you can set it and forget it, which lets you spend more time with your family while your food cooks to perfection. Adding crusty bread to your slow cooker cioppino will make your meal full and delicious.


  1. Can I use frozen seafood in my cioppino recipe? Yes, you can use frozen seafood in your cioppino recipe. Just make sure to thaw the seafood thoroughly before adding it to the slow cooker.
  2. How long can I store leftover cioppino? You can store leftover cioppino in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave to enjoy later.

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