Slow Cooker Squid 6-Ingredient/ No thawing, no fuss — just drop frozen squid into the slow cooker with a few pantry staples and come back to a rich, saucy dinner everyone will love! Just pour the frozen squid right into the crock pot, add 5 simple ingredients from your kitchen, and get ready for a dinner so good that everyone at the table will want more!
I know squid might sound like a fancy restaurant thing, but this recipe makes it super easy to cook at home. You don’t even have to thaw the squid first — just take it straight from the freezer and drop it in the slow cooker. Then you add a can of tomatoes, some onion, garlic, olive oil, and a little salt. That’s it. Put the lid on and walk away. A few hours later, the squid is soft and soaking in a rich, garlicky tomato sauce that smells and tastes amazing. It’s the kind of dinner that feels a little special, but honestly takes almost no effort at all. Even people who have never tried squid before usually go back for a second bowl!
Slow Cooker Squid 6-Ingredient
Servings: 4
Slow Cooker Squid 6-Ingredient
Ingredients
- 2 pounds frozen squid tubes (uncooked, no need to thaw)
- 1 pieces can diced tomatoes with juice (14.5 oz)
- 1 pieces medium yellow onion, thinly sliced
- 3 pieces garlic cloves, minced
- 2 tablespoons olive oil
- 1.5 teaspoons kosher salt
- 1 pinch black pepper
Slow Cooker Squid: Steps
- Add frozen squid: Put the 2 pounds frozen squid tubes (uncooked, no need to thaw) into the bottom of your slow cooker and spread them out as best you can. Don’t stress if some are stuck together — they will pull apart on their own as they warm up and cook.
- Add onion: Lay the 1 pieces medium yellow onion, thinly sliced slices right on top of the squid, spreading them out so they cover most of the top.
- Mix the sauce: In a small bowl, mix together the 1 pieces can diced tomatoes with juice (14.5 oz), 3 pieces garlic cloves, minced, 2 tablespoons olive oil, 1.5 teaspoons kosher salt, and a little 1 pinch black pepper. Mix everything well until it all comes together.
- Pour sauce over squid: Pour that tomato mixture all over the squid and onions in the slow cooker. Try to make sure most of the squid is sitting down in the liquid so it cooks evenly.
- Slow cook on LOW: Put the lid on and cook on LOW for 3.5 to 210 minutes, until the squid feels soft when you poke it with a fork. Don’t cook longer than 4 hours or the squid may turn tough and chewy.
- Taste and adjust: Give the sauce a taste. Add a bit more salt or pepper if you feel it needs more taste. If the sauce looks too watery, take the lid off, turn it to HIGH, and let it cook for another 15 to 20 minutes to thicken up.
- Cut, stir, and serve: Use kitchen scissors or a sharp knife to cut the squid tubes into rings right inside the slow cooker. Stir them gently into the sauce, scoop into bowls, and serve hot with your favorite side dish!
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