Name: Slow Cooker Shrimp and White Bean Stew
Prep time: 15 min
Cook time: 390 min
Total time: 405 min
Ingredients: 1 lb large raw shrimp (peeled and deveined, fresh or fully thawed frozen); 2 15 oz cans cannellini beans (drained and rinsed); 1 28 oz can crushed tomatoes; 1 1/2 cup low-sodium chicken broth; 1 medium yellow onion (diced); 4 cloves garlic (minced); 1 tsp dried Italian seasoning; 1/2 tsp dried red pepper flakes (use less if you prefer mild heat); 1 tsp kosher salt (plus more to taste); 1/2 tsp black pepper; 2 tbsp olive oil; 2 tbsp fresh flat-leaf parsley (chopped, for serving); 4 slices crusty bread (for serving)

From the roundup: 22 High Protein Slow Cooker Meals That Actually Fill You Up

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Slow cooker shrimp and white bean stew saved me on a Tuesday when I had nothing thawed and a bag of frozen shrimp in the back of the freezer. The beans, tomatoes, and broth go in on low in the morning, and right before dinner I mash about a quarter of the beans against the side of the pot so the broth thickens without any cream or flour. The shrimp go in during the last 20 to 30 minutes only, because I learned the hard way that even low heat will turn them rubbery if you leave them too long. Set a timer, pull out some crusty bread, and dinner is done.

Why you will love this

Mostly hands-off: 15 minutes of prep, then the slow cooker runs for 6 to 7 hours on low.
The shrimp stay tender because they only cook for 20 to 30 minutes at the very end.
Mashing a quarter of the beans thickens the broth without flour, cornstarch, or cream.
Both the shrimp and the cannellini beans add protein, so the stew is filling without feeling heavy.
Pantry-friendly: crushed tomatoes, canned beans, and dried herbs do most of the work.

Tips for success

Set a timer when the shrimp go in. Thirty minutes on low is the absolute max before they get rubbery. I learned that the hard way the first time I made this and got distracted by homework.
Mash the beans before adding the shrimp, not after. You want the broth to thicken while the shrimp cook, not risk breaking them up with a masher.
Use fully thawed shrimp, not still-icy ones. Cold shrimp drop the temperature of the broth and can add 10 extra minutes, which pushes them past the point of no return.
Taste the broth after the long cook and before the shrimp go in. The tomatoes and beans absorb salt as they cook, so you may need a pinch more than the recipe calls for.

Common questions

Can I use frozen shrimp? Yes, just make sure they are fully thawed and patted dry before adding them. Wet, cold shrimp will water down the broth.
Can I cook this on HIGH all day? The bean base holds up fine on HIGH for 3 to 3.5 hours, but do not add the shrimp until the last 20 minutes regardless of which setting you use.
Is it spicy? With half a teaspoon of red pepper flakes it has a mild background heat. My pickier kids do fine with it, but use a quarter teaspoon if your family runs sensitive.
Can I double the recipe? The bean and tomato base doubles well if your slow cooker is large enough. The shrimp amount can also double, but keep the cook time the same.

Substitutions

Cannellini beans are what I use, but great northern beans or navy beans work the same way and mash just as easily. For the broth, vegetable broth swaps in directly if you want to keep it pescatarian. If you only have fire-roasted crushed tomatoes, use them: the flavor is a little smokier but still works well here.

If someone in your house does not eat shrimp, a pound of mild white fish cut into chunks (cod or tilapia) can go in at the same stage, though check it at 15 minutes since thinner pieces cook faster. Fresh spinach stirred in right before serving is an easy way to add greens without changing the stew itself.

Make-ahead and storage

The bean and tomato base can be made a full day ahead. Let it cool, refrigerate it, and when you are ready to eat, warm it on the stovetop or back in the slow cooker on HIGH until it is hot, then add the shrimp for the final 20 to 30 minutes. Leftovers keep in the fridge for up to 3 days in a sealed container. Reheat gently over low heat on the stove, not in a hard boil, or the shrimp will tighten up.

The bean and tomato base freezes well for up to 3 months. Freeze it without any shrimp, then thaw it in the fridge overnight, reheat it, and add fresh shrimp when you are ready to serve. Leftover stew that already has shrimp in it does not freeze well: the texture suffers, so eat that within the 3-day fridge window.

Brittany Stage