Originally Posted by pacanis
I wouldn't think there is that much difference from simmering a stock on the stovetop and simmering it in a slow cooker. Just because you are cooking most of the food for hours doesn't mean the seafood has to be in for that amount of time.
Here's one for jambalaya Colleen's Slow Cooker Jambalaya Recipe - Allrecipes.com
Although it never occurred to me to use a slow cooker either, but that doesn't mean it can't be done or is automatically going to overcook the seafood. It all depends on when you put the seafood in.
Did you mean to say "simmering a stock" or something else?
I didn't say it couldn't be done - just that it never occurred to me. It's so easy to overcook seafood that I wouldn't want to risk ruining a relatively pricy dish.
That recipe also calls for adding boneless chicken breast at the beginning of the cooking time, which I wouldn't do. And in my experience, bell peppers are cooked to mush in a slow cooker. I really only use mine for things like pulled pork, caramelized onions and apple butter. As always, YMMV.