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Air Fryer Slow Cooker Shrimp and White Bean Stew, high protein slow cooker meals
Brittany Stage

Slow Cooker Shrimp and White Bean Stew

White beans and crushed tomatoes simmer low and slow into a rich, herbaceous broth, then plump shrimp join at the end for a high-protein stew that is hearty without being heavy. Serve it with crusty bread to soak up every last drop.
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Prep Time 15 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

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

Equipment

  • 6-quart slow cooker
  • ladle

Method
 

  1. Add the diced onion, minced garlic, drained cannellini beans, crushed tomatoes, chicken broth, olive oil, Italian seasoning, red pepper flakes, salt, and black pepper to the slow cooker. Stir everything together so it is evenly combined.
  2. Put the lid on and cook on LOW for 6 to 7 hours or on HIGH for 3 to 3 1/2 hours. The beans should be very soft and the broth will look deep red and fragrant when it is ready.
  3. Use a spoon or potato masher to lightly crush about a quarter of the beans against the side of the pot. This thickens the broth naturally without any flour or starch.
  4. Add the peeled shrimp to the slow cooker in a single layer as much as possible. Put the lid back on and cook on LOW for 20 to 30 minutes. The shrimp are done when they are pink and opaque all the way through. Do not cook them longer than 30 minutes or they will get tough.
  5. Taste the broth and adjust with a pinch more salt or red pepper flakes if needed. Ladle the stew into bowls, scatter fresh parsley over the top, and serve with crusty bread on the side.

Notes

Freeze the bean and tomato base without the shrimp for the best results. Add fresh shrimp when you reheat so they stay tender.