Slow Cooker Shrimp Boil

This Slow Cooker Shrimp Boil packs all the bold, coastal flavor of a classic seafood boil—Old Bay, lemon, sweet corn, tender potatoes, and smoky sausage—without the hassle. Just layer everything into your slow cooker and let it build rich, aromatic flavor while you relax.

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Prep Time 15

Cook Time 3

Total Time 3 15

Servings: 6 servings

Course: Dinner, Seafood

Cuisine: American

Ingredients Method Notes

Ingredients

For the Slow Cooker Base

1 medium yellow onion finely chopped
8 cloves garlic smashed
4 bay leaves
1 lb baby potatoes halved
3 cups low-sodium seafood broth or vegetable broth/water
1 Tbsp white vinegar
1 tsp mustard seeds
1/2 tsp celery salt
4 tsp Old Bay seasoning for the base

For the Add-Ins

2 ears fresh corn cut into 4 sections each
12 oz smoked turkey sausage sliced; pork-free substitution for andouille
1 lb large shrimp peeled, deveined, tail-on
2 tsp Old Bay seasoning for seasoning shrimp
1 lemon cut into 8 wedges

For Finishing

1/2 cup unsalted butter softened
2 Tbsp fresh parsley finely chopped

Method

Add onion, garlic, bay leaves, potatoes, broth, vinegar, mustard seeds, celery salt, and 4 tsp Old Bay to the slow cooker. Cover and cook on HIGH for 1 hour.
Stir in corn and sliced turkey sausage. Cover and cook on HIGH for 2 more hours.
Season shrimp with 2 tsp Old Bay. Nestle shrimp and 4 lemon wedges on top. Cover and cook 8–10 minutes, until shrimp are pink and opaque.
Strain cooking liquid into a pot. Simmer 15–20 minutes until reduced by half. Whisk in softened butter until silky.
Pour butter reduction over shrimp, potatoes, sausage, and corn. Sprinkle with parsley, mix gently, and adjust seasoning to taste.

Notes

For extra heat, add cayenne or crushed red pepper. Reduce the broth fully for the richest flavor. You can also add crab legs or clams toward the end for variation. For gatherings, double the recipe in a 7–8 quart slow cooker.