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“In 'Make It Fast, Cook It Slow' by Stephanie O'Dea”
READY IN:
8hrs 30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Use a 4-quart slow cooker.
  2. Add the vegetables into your stoneware.
  3. Cube fish, and add; it is okay if it is still frozen.
  4. Add everything else on top except the cream and shrimp.
  5. Cover and cook on LOW for 8 hours or HIGH for 4 hours, or until the potatoes are tender.
  6. Stir in the heavy cream and shrimp 20 minutes before serving, and turn the slow cooker to high.

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