Slow Cooker Shrimp Bisque

2 Tbsp. butter

2 leeks, sliced

4 cloves garlic, minced

1/4 tsp. red pepper flakes

2 Tbsp. tomato paste

4 cups chicken stock

2 cups water

1 (15 oz.) can diced tomatoes, drained

1 tsp. Old Bay seasoning

1/2 Tbsp. sugar

1 tsp. salt

1 tsp. freshly ground black pepper

1 cup dry sherry

1/4 cup flour

1 cup heavy cream

1 lb. peeled and deveined shrimp

1 cup jumbo lump crab

2 Tbsp. chopped fresh parsley

 

In a large skillet over medium heat, melt butter. Add leeks, garlic, and red pepper flakes. Cook about 5 minutes, stirring frequently. Transfer mixture to slow cooker.

Add tomato paste, stock, water, tomatoes, Old Bay, sugar, salt, and pepper to slow cooker. Stir to combine.

In a small bowl, mix together sherry and flour until smooth. Stir into a slow cooker. Cook on low for 4 hours or high for 2 hours.

Add heavy cream, shrimp, crab, and parsley. Cook for an additional 15 minutes, until shrimp is cooked through.