Slow Cooker Seafood Stew

Slow Cooker Seafood Stew 1 can (28 oz) crushed tomatoes 1 Tablespoon tomato paste 4 cups vegetable broth 3 garlic cloves, minced 1 pound yellow potatoes, cut into bite size pieces 1/2 cup chopped white onion 1 teaspoon dried thyme 1 teaspoon dried basil 1 teaspoon dried oregano 1/2 teaspoon celery salt 1/4 teaspoon crush red pepper flakes 1/8 teaspoon cayenne pepper salt and pepper to taste 2 pounds seafood (I used 1 pound large shrimp and 1 pound scallops) handful of chopped parsley Add all ingredients except the seafood into a slow cooker. Cover and cook on high for 2-3 hours or low for 4-6 hours until potatoes are cooked through. Add thawed seafood to slow cooker and return to high heat. Cook 30-60 minutes until seafood is fully cooked. Garnish with parsley. Serve hot with crusty bread.