Slow Cooker Shrimp Boil

Jonathan, The Candid Appetite

With a little help from your slow cooker you can have a delicious summer meal without heating up the kitchen. Gather your friends and enjoy a classic shrimp boil, reinvented.
5 hr 15 min Prep Time
5 hr 30 min Cook Time
  • Prep Time: 5 hr 15 min
  • Cook Time: 5 hr 30 min
  • Servings: 4 to 6 servings

Servings: 4 to 6 servings


  • 1 12-ounce bottle light-colored beer (optional)
  • 2 tablespoons Old Bay Seasoning, divided
  • 1 teaspoon salt
  • 1 lemon, juiced
  • 1 yellow onion, chopped
  • 1 head of garlic, cut in half
  • 3 celery stalks, chopped
  • 3 bay leaves
  • 1 pound small red potatoes, rinsed
  • 3 ears of corn, husks removed and quartered
  • 1 pound smoked sausage, cut into pieces
  • 2 pounds large (21 to 25 count) shrimp
  • 1/2 cup (1 stick) unsalted butter, melted
  • French baguette, sliced


Step 1

In bowl of slow cooker, combine 2 cups water, beer (if using), Old Bay, salt, lemon juice, onion, garlic, celery, bay leaves, and red potatoes. Cover and cook on low for 3 hours. Add corn and sausage and cook for 2 hours longer.

Step 2

Increase setting to high and then add in shrimp. Give it a stir and cook for 15 to 20 minutes or until shrimp are pink. Turn off slow cooker and let sit for 10 minutes. Drain and transfer to a large baking sheet or platter. Pour melted butter over top and season with a bit more of Old Bay. Serve with bread slices.