Slow Cooker Greek Shrimp and Rice

Photo by Kitty Broihier

Greek flavors are so fresh and tasty, and using the slow cooker is so easy! If you've never cooked seafood in the slow cooker before, this recipe is a great introduction. I used smaller, frozen raw shrimp in my dish, but you can substitute large or jumbo shrimp — whichever you prefer.

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Recipe by Kitty Broihier, MS, RD, LD


  • 1 8-ounce bottle clam juice or fish stock
  • 1 tablespoon olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 2 cloves garlic, minced
  • 1½ teaspoons dried oregano
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1½ pounds raw shrimp, peeled, deveined and tails removed
  • 2 cups cooked white or brown rice
  • 2 cups baby spinach
  • ½ cup feta
  • ¼ cup Kalamata olives, pitted and sliced
  • 2 tablespoons fresh Italian parsley, chopped


  1. Stir together clam juice or fish stock, olive oil, lemon juice, garlic, oregano, salt and pepper in slow cooker crock.
  2. Add shrimp and stir to coat with liquid.
  3. Cover and cook 1½ hours on low heat setting.
  4. Stir in cooked rice, cover and cook an additional 1 hour on low heat setting.
  5. Stir in spinach, feta and olives. Spoon into 4 bowls and garnish with parsley. Serves 4.
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Kitty Broihier
Kit Broihier, MS, RD, LD, is a writer, nutrition instructor and recipe developer based in South Portland, Maine. She is president of NutriComm Inc., a food and nutrition communications consulting company. Find her work on and, and follow her on Facebook, LinkedIn, Pinterest and Twitter.