Slow-Cooker Shrimp Boil

  • prep time15 min
  • total time 300 min
  • serves 6 - 8

You don't have to live by the shore to enjoy a good old-fashioned New England-style shrimp boil. Use a slow cooker to cook potatoes and seasonings, then add the corn, shrimp and sausage to cook in the flavorful broth at the end.

118 Ratings
Directions for: Slow-Cooker Shrimp Boil


¼ cup seafood seasoning, such as Old Bay

2 large ears yellow corn, husked and cut into 1-inch pieces

1 ½ lb(s) large, deveined, shell-on shrimp

8 oz kielbasa, halved lengthwise and cut into 2-inch pieces

3 cloves garlic, lightly smashed

2 bay leaves

2 medium yellow onions, cut into eighths

½ cup chopped fresh parsley

¼ cup fresh lemon juice

Crusty bread, for serving

3 lb(s) very small red bliss potatoes (each about 1-inch in diameter)


1. Put the potatoes, garlic, bay leaves, onions, 2 tablespoons of the seafood seasoning and 4 cups water in the insert of a 6-quart slow cooker. Stir to combine. Cover with a lid and cook on low heat for 4 hours.

2. Remove the lid and switch to high heat. Gently stir in the corn, shrimp, sausage and the remaining 2 tablespoons seafood seasoning. Cover with a lid and cook until the shrimp turn opaque and the sausage is warm through, 30 to 45 minutes. Gently stir in the parsley and lemon juice.

3. Serve directly from the slow cooker or pour into a large serving bowl and serve immediately with crusty bread.

Source and Credits

Copyright 2015 Television Food Network, G.P. All rights reserved.

Courtesy of Food Network Kitchen

See more: Herbs, Pork, Potatoes, Seafood, Shellfish, Slow Cook, Vegetables

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