Slow Cooker Shrimp and Scallop Cioppino

Slow Cooker Shrimp and Scallop Cioppino 4.40/5 (5 votes)

Cioppino is an Italian inspired fish stew; made famous in San Francisco. We've taken a traditional recipe and converted it into a crock pot meal. Letting the tomatoes and vegetables stew with the herbs creates a deep rich flavor. The seafood you use is up to you. I chose shrimp and scallops. But, cod, clams, mussels, and crab would all be delicious. Serve with a hearty slice of bread. Delicious!

Slow Cooker Cioppino



  • 2 tablespoons olive oil
  • 1 cup onion, diced
  • 1 cup fennel bulb, diced
  • 8 cloves garlic, peeled and thinly sliced
  • 1 cup dry white wine
  • 1 tablespoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 2 bay leaf
  • 26 ounces crushed tomatoes
  • 14 ounces petite diced tomatoes
  • 3/4 pound shrimp (medium), peeled and deveined
  • 3/4 pound sea scallops
  • 2 cups kale, chopped
  • 1 tablespoon lemon juice
  • 1/4 cup parmesan cheese, grated
  • 1 teaspoon crushed red pepper flakes, optional


  1. Heat olive oil in a skillet over medium high heat. Once it begins to shimmer, add onion and fennel.
  2. Cook for about 5 minutes or until onion is translucent and fennel is tender.
  3. Add garlic and continue to cook for just a minute or two.
  4. Pour wine into the the skillet and let simmer down to half it's volume.
  5. Transfer contents to the bowl of a slow cooker.
  6. Stir in oregano, thyme, salt, bay leaves, and tomatoes.
  7. Cover and let cook on low for 7-8 hours.
  8. Add shrimp, scallops, and kale. Cover and cook on low for another 15-20 minutes or until shrimp is bright pink and scallops are firm. Check at about 13 minutes if your slow cooker runs hot.
  9. Remove bay leaves and adjust seasoning with kosher salt and pepper.
  10. Garnish with parmesan and crushed red pepper to taste.

Nutritional Information

Per Serving: Calories 452 Fat 12 Sat Fat 3 Sodium 1433 Carbs 34 Sugars 14 Fiber 10 Protein 44.

Country Bread



  • 1 small loaf Whole Grain Country Bread


  1. Wrap loaf in foil and heat in a warm oven.


KID NOTE: The kids did really well with this dish. The pickiest at the table was served portions of shrimp and scallops with a bit of rinsed (yes I rinsed it) kale and some slices of apple.

VEGETARIAN TIP: Skip the seafood and add mushrooms and zucchini.

GLUTEN MODIFICATIONS: Serve with cornbread.


  1. KusmierFamily says:

    This was incredible! I used tilapia (on sale) and clams. The kids devoured it! I completely forgot about the kale and I think it would have made an awesome flavor.

  2. sarahcat1818 says:

    Making this for tonight. Can’t wait to try it. Do you add the lemon at the end?

  3. vanner21 says:

    Super good!!

  4. Kristie says:

    My family loved it! I doubled the shrimp and no fish!
    Very tasty.

  5. AbbyRoberts says:

    We really enjoyed this (big seafood lovers over here!) My slow cooker seems to cook hot so my tomato broth was a little thicker than I would have liked, but that’s not a mark against the recipe. My kids aged 6 and 4 loved the shrimp!

  6. Leigh says:

    I just used shrimp. It was delicious!

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