Slow Cooker Shrimp Bisque

• 2 Tbsp. butter
• 2 leeks, sliced
• 4 cloves garlic, minced
• 1/4 tsp. red pepper flakes
• 2 Tbsp. tomato paste
• 4 cups chicken stock
• 2 cups water
• 1 (15 oz.) can diced tomatoes, drained
• 1 tsp. Old Bay seasoning
• 1/2 Tbsp. sugar
• 1 tsp. salt
• 1 tsp. freshly ground black pepper
• 1 cup dry sherry
• 1/4 cup flour
• 1 cup heavy cream
• 1 lb. peeled and deveined shrimp
• 1 cup jumbo lump crab
• 2 Tbsp. chopped fresh parsley

Instructions

1. In a large skillet over medium heat, melt butter. Add leeks, garlic and red pepper flakes. Cook about 5 minutes, stirring frequently. Transfer mixture to slow cooker.
2. Add tomato paste, stock, water, tomatoes, Old Bay, sugar, salt and pepper to slow cooker. Stir to combine.
3. In a small bowl, mix together sherry and flour until smooth. Stir into slow cooker. Cook on low for 4 hours or high for 2 hours.
4. Add heavy cream, shrimp, crab and parsley. Cook for an additional 15 minutes, until shrimp is cooked through.