Slow Cooker Shrimp Boil

Corn, red potatoes, smoky sausage, and shrimp make a generous-looking dinner without much fuss over side dishes. Set out lemon wedges, melted butter, and extra napkins.

Prep Time 20

Cook Time 5 30

Total Time 5 50

Servings 6 servings

Equipment

6- to 7-quart slow cooker

Ingredients

1 1/2 pounds small red potatoes, halved; quarter any larger ones
12 ounces fully cooked smoked sausage, cut into thick coins
3 ears corn, husked and cut into thirds
1 onion, cut into wedges
3 garlic cloves, smashed
2 tablespoons seafood seasoning, such as Old Bay
4 cups hot water, plus more if needed
1 lemon, halved, plus wedges for serving
1 1/2 pounds large raw shrimp, thawed and deveined, shells on if preferred
4 tablespoons melted butter, for serving

Instructions

Place the potatoes, sausage, corn, onion, garlic, and seafood seasoning in a 6- to 7-quart slow cooker. Add the hot water and squeeze in the lemon juice. Add a little more water if needed to mostly cover the vegetables, staying within your cooker's recommended fill level.
Cover and cook on high for about 4–5 hours, until the potatoes are fork-tender. Check the potatoes before adding the shrimp; they won't get much more cooking time afterward.
Stir the shrimp into the hot liquid. Cover and cook on high for about 20–30 minutes, checking early, until the flesh is pearly and opaque throughout.
Use a slotted spoon to transfer everything to a platter. Serve with melted butter and lemon wedges.

Notes

Cook: About 4–5 hours on high, plus 20–30 minutes for the shrimp. Times are estimates; card times use the upper end including finishing time. Check the doneness described in the instructions. Start with thawed meat and poultry.