Slow Cooker Oyster Stew

Simple Slow Cooker Oyster Stew

Ingredients

2 quarts whole milk

1/2 cup (4 ounces) unsalted butter

1 medium shallot, minced

2 pints fresh oysters, with their liquid

1 1/2 teaspoons salt, or to taste

1 dash cayenne pepper

2 teaspoons Worcestershire sauce

1 to 2 tablespoons chopped fresh chives, or parsley, optional

Oyster crackers, for serving

Instructions:

Prepare the Milk Base:

Pour the whole milk into the slow cooker, cover, and heat on high for about 1½ hours, or until steaming but not boiling.

Sauté the Shallots and Oysters:

Meanwhile, in a medium saucepan over medium-low heat, melt the unsalted butter. Add the minced shallot and sauté gently for about 2 minutes, just until fragrant and softened.

Cook the Oysters Gently:

Add the oysters along with their natural juices to the pan. Reduce the heat to low and simmer until the oyster edges begin to curl—this is your sign they’re perfectly cooked.

Season and Combine:

Stir in the salt, cayenne pepper, and Worcestershire sauce. Mix gently, then transfer the oyster mixture into the slow cooker with the hot milk.

Finish and Serve:

Reduce the slow cooker heat to low, cover, and cook for another 1 to 2 hours, stirring occasionally. Taste and adjust seasoning if needed.

Garnish and Enjoy:

Ladle into bowls, garnish with chopped fresh chives or parsley if desired, and serve with oyster crackers on the side.