Slow Cooker Crawfish 6-Ingredient

Slow Cooker Crawfish 6-Ingredient. Drop a frozen block of crawfish tail meat into your slow cooker, toss in 5 simple things from your kitchen, and get ready for a dinner so yummy everyone will want more! This easy crawfish dish is one of those amazing meals where you just put everything in, walk away, and come back to something that smells and tastes incredible. You just plop a frozen block of crawfish right into the pot — no need to thaw it — add five easy ingredients you probably already have, and let it cook into a warm, creamy, spicy Southern-style dish. It is great for busy school nights, watching the big game, or hanging out with friends when you want something cozy and delicious that has everybody going back for another bowl.

Servings:: 4–6 people

What You Need

• 1 pound frozen crawfish tail meat (keep it frozen — do not thaw!)
• 1 can (10.5 oz) cream of mushroom soup
• 1 can (10.5 oz) cream of chicken soup
• 1 can (10 oz) diced tomatoes with green chiles — pour in the juice too!
• 1 packet (about 1 oz) Cajun or Creole seasoning
• 4 tablespoons unsalted butter, cut into small pieces

How to Make Slow Cooker Crawfish

1. Put the crawfish in first. Place the frozen crawfish block into the bottom of a 4- to 6-quart slow cooker. It should still be hard and frozen — that is totally fine!
2. Add the soups. Pour both cans of soup right on top of the frozen crawfish block.
3. Pour in the tomatoes. Open the can of diced tomatoes with green chiles and dump the whole thing in — juice and all!
4. Shake on the seasoning. Sprinkle the whole packet of Cajun or Creole seasoning evenly over everything in the pot.
5. Add the butter. Scatter the small butter pieces across the top so they melt nice and evenly as everything cooks.
6. Put the lid on and cook! Set your slow cooker to LOW for 4–6 hours, or HIGH for 2–3 hours. Do not stir anything during the first hour — just let it sit and do its thing while the crawfish slowly thaws and makes its own yummy juice.
7. Break it apart and stir. After about 2 hours on LOW (or 1 hour on HIGH), use a wooden spoon to gently break up the crawfish block. Give everything a good stir so the crawfish, soups, tomatoes, seasoning, and butter all mix into one creamy, delicious sauce.
8. Finish cooking. Keep cooking until the crawfish is hot all the way through and the sauce is warm and bubbly. Take a little taste — if you want it spicier or saltier, add a tiny pinch of salt or a little more seasoning.
9. Serve it up! Give it one last stir, then spoon the crawfish and that amazing sauce over hot rice, noodles, or a slice of toasted bread. Dig in!

💡 Quick Tip

This dish tastes even better the next day, so leftovers are a real treat!

Oven Pork Tenderloin 4-Ingredient

Crockpot Olive Garden chicken pasta