Toss frozen crab leg pieces in the crock with 4 other budget-friendly ingredients and watch your family fight over seconds

This 5-ingredient slow cooker crab leg stew is my kind of weeknight luxury: you start with a bag of frozen snow crab leg segments, toss them straight into the crock with four very humble pantry ingredients, and let low heat do the rest. The result is a brothy, aromatic stew where the crab gently perfumes the liquid and the vegetables pick up all that briny sweetness. It borrows a little spirit from Midwestern fish boils and coastal crab boils, but streamlines the process for a slow cooker and a busy home kitchen. No stockpot, no precooking, and no fussy techniques—just set it up in the morning and watch your family hover over the crock waiting for seconds at dinner time.

Serve this crab leg stew in wide bowls so everyone can reach in and grab both crab and vegetables. I like to ladle the hot, seasoned broth over the crab and potatoes, then set out a basket of crusty bread or inexpensive dinner rolls to soak up every bit of the liquid. A simple green salad with a sharp vinaigrette balances the richness, and lemon wedges on the side let each person brighten their bowl to taste. If you want to stretch the meal even further, serve the stew over plain white rice or buttered egg noodles so the broth has something else to cling to.

Servings: 4

2 pounds frozen snow crab leg segments (do not thaw)

Scatter the frozen snow crab leg segments evenly in the bottom of a 5- to 7-quart slow cooker, arranging them in a mostly single layer so the heat can circulate. This should look like a loose pile of icy crab pieces across the base of the crock.

Add the halved potatoes on top of and around the crab legs, tucking some pieces down into the gaps so they’re partially submerged once the liquid is added.

Pour the canned diced tomatoes and their juices evenly over the crab and potatoes, then sprinkle the Old Bay (or other seafood seasoning) over everything so it’s fairly well distributed.

Slowly pour the chicken broth into the slow cooker, aiming for the sides and corners so you don’t wash all the seasoning off the surface. The liquid will not completely cover the crab legs, and that’s fine—the steam and gentle simmer will cook them through.

Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the potatoes are fork-tender and the crab legs are heated through and fragrant. Avoid lifting the lid during the first half of cooking so you don’t lose heat and extend the cook time.

Once the potatoes are tender, taste the broth and add a pinch of extra seafood seasoning or a little salt if needed, keeping in mind that both the seasoning blend and the crab contribute saltiness.

To serve, use tongs to transfer crab legs and potatoes into bowls, then ladle plenty of hot broth over the top. Provide crab crackers or sturdy kitchen shears and a small bowl for shells so everyone can crack into the crab and enjoy the stew together.

To keep this truly budget-friendly and within the 5-ingredient spirit, I’ve leaned on pantry staples and a single seasoning blend, but there’s room to adapt. For extra vegetables, you can add a sliced onion or a handful of baby carrots under the potatoes without changing the method (just remember these would be additional ingredients). If you prefer a slightly thicker, chowder-style broth, mash a few of the cooked potatoes right in the crock at the end, or stir in a splash of half-and-half off the heat for creaminess. For a spicier profile, choose a seafood seasoning with cayenne or add a pinch of red pepper flakes along with the Old Bay. If chicken broth isn’t available, vegetable broth works well and keeps the stew lighter. You can also swap part of the broth for water and a small amount of inexpensive white wine; just be sure to keep the total liquid around 3 cups so the potatoes cook properly. Food safety tips: Keep the crab legs frozen until you’re ready to cook; do not let them sit at room temperature for long periods. It’s safe to put frozen crab legs directly into the slow cooker because they are precooked and you’re simply reheating them in a hot, moist environment while fully cooking the potatoes. Always cook on LOW or HIGH as directed, and make sure the stew reaches at least a gentle simmer and stays there during the cooking window. If your slow cooker is older or runs cool, favor the HIGH setting to ensure the potatoes reach a safe, fully cooked temperature. Refrigerate leftovers within 2 hours of cooking, store in a shallow container, and use within 2 days. Reheat gently on the stovetop or in the microwave until steaming hot; avoid repeated reheating, as seafood becomes tough and can develop off flavors.