Slow-Cooker Cioppino

Name: Slow-Cooker Cioppino
Prep time: 4 h 5 min
Cook time: 4 h 5 min
Total time: 4 h 5 min
Yield: 8
Cuisine: Global
Ingredients: 170 grams can crabmeat, drained; 794 grams can diced tomatoes, undrained; 237 milliliters medium stalks celery, finely chopped (about; 227 grams bottle clam juice; 184 grams can chopped clams with juice, undrained; 1 dried bay leaf; 118 milliliters dry white wine or water; 454 grams firm-textured white fish, cut into 1-inch pieces; 59 milliliters chopped fresh parsley; 3 teaspoons cloves garlic, finely chopped (about; 3 teaspoons Italian seasoning; 473 milliliters large onions, chopped; 0 teaspoons crushed red pepper flakes; 1 Tbsp red wine vinegar; 340 grams uncooked medium shrimp, peeled, deveined; 0 teaspoons sugar; 170 grams can tomato paste; 1 Tbsp olive or vegetable oil

Slow-Cooker Cioppino is a gluten free, dairy free, and pescatarian recipe with 8 servings. This recipe covers 24% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 28g of protein, 4g of fat, and a total of 231 calories. It works best as a main course, and is done in around 4 hours and 5 minutes. A mixture of vegetable oil, garlic, bay leaf, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the red wine vinegar you could follow this main course with the Cherry-Berry Pie as a dessert.