Slow Cooker Seafood Stock

This recipe calls for using the shells only because the amount of time it takes to slow-cook the stock would result in seafood that would be too tough to eat.

Serves: 4Hands-on: 10 minutesTotal: 8 hours 10 minutesDifficulty: Easy

Serves: 4


  • 2 lbs. shrimp, crab, or lobster shells
  • 1 large onion, peeled and thinly sliced
  • 1 Tbsp. fresh lemon juice
  • 4 cups water
  • ¼ tsp. sea salt


  • Add the seafood shells, onion, lemon juice, water, and salt to the slow cooker. Cover and cook on low for 8 hours.
  • Strain through a fine sieve or fine wire-mesh strainer. Discard the shells and onions. Refrigerate in a covered container and use within 2 days or freeze for up to 3 months.