Slow Cooker Calamari 3-Ingredient. Just drop frozen calamari rings into the slow cooker, add 2 more things, and get ready for a dinner your whole family will love and ask for again and again!
Want a seafood dinner that basically makes itself? This one is for you. All you need is a bag of frozen calamari rings, a jar of marinara sauce, and a little bit of broth. You don’t even have to thaw the calamari first — just toss the frozen rings right into the pot, pour the other two things on top, and put the lid on. That’s your whole job done!
Slow Cooker Calamari 3-Ingredient
Servings: 4
Slow Cooker Calamari 3-Ingredient
Ingredients
- 2 pounds frozen calamari rings (do not thaw)
- 2 cups jarred marinara sauce (about 1 standard jar)
- 0.5 cups low-sodium chicken broth or vegetable broth
- 1 pinch salt and pepper to taste (optional)
Slow Cooker Calamari Making Steps
- Add calamari to slow cooker: Pour all the 2 pounds frozen calamari rings (do not thaw) straight into your slow cooker — no need to thaw them first! Try to spread them out into a mostly even layer. It’s okay if some pieces overlap a little.
- Pour on the marinara: Spoon the 2 cups jarred marinara sauce (about 1 standard jar) right over the top of the calamari rings. Try to cover as many rings as you can with the sauce so everything gets that yummy tomato flavor.
- Add the broth: Pour the 0.5 cups low-sodium chicken broth or vegetable broth in around the sides of the pot. Give the slow cooker a gentle tilt or shake so the liquid settles down in between all the rings. No need to stir.
- Cook on LOW: Cover it with the lid and let it cook on low heat for 2 to 2½ hours. You’ll know the calamari is ready when the rings look white all the way through and feel soft. Try not to keep opening the lid — every peek lets heat escape and makes cooking take longer!
- Stir and taste: Give everything a gentle stir so the calamari gets nicely coated in all that sauce. Taste it and add a little 1 pinch salt and pepper to taste (optional) if you think it needs it.
- Serve and enjoy: Spoon the calamari and sauce into bowls and serve it hot. It’s great over pasta, on top of rice, or with some crusty bread to soak up all that yummy sauce. Make sure everyone gets plenty of rings!
Notes
Helpful tips:
Don’t thaw the calamari before cooking — frozen goes straight into the pot!
Calamari cooks fast, so don’t go over 2½ hours or it can get rubbery.
Any marinara sauce from the store works great here. Pick your family’s favorite.
Leftovers stay good in the fridge for up to 2 days. Reheat gently on the stove.
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