Slow Cooker Low Country boil is full of potatoes, corn, sausage and shrimp flavored with lots of spice. So easy and convenient to make in a slow cooker.
Once the warm weather hits, it seems like there’s a picnic or potluck nearly every weekend. One of my favorite meals to make for sharing and eating outside is a good ‘ole Low Country Boil. Potatoes, smoked sausage, corn, and shrimp are slow cooked with lots of spices. Low Country Boil is perfect for the slow cooker. The longer it cooks, the more flavor it soaks up from the spicy cooking liquid.
The potatoes get added first since they take the longest to cook. Just enough water to cover, lots of seasoning, and a few slices of lemon get added o the slow cooker with the potatoes.
Depending on the size of the potatoes, you’ll cook them for 4 to 5 hours on LOW.
Next add in the sausage and corn and continue to slow cook for a few more hours.
And finally, the shrimp go in for just about 30 minutes.
SLOW COOKER LOW COUNTRY BOIL RECIPE TIPS:
For easy clean-up, use a slow cooker liner.
For even easier clean-up, serve this Low Country Boil outside on a picnic table covered with newspapers. If you want it a little spicier, sprinkle it with a little cajun seasoning.
For extra flavor, add 3 minced garlic cloves when you add the potatoes and/or t tablespoons of butter and two sliced green onions when you add the shrimp.
Serve with melted butter and/or cocktail sauce.
Have an Instant Pot? Try this Instant Pot Low Country Boil.
Watch the short video below to see how easy this recipe is to make.
Slow Cooker Low Country Boil
Ingredients
- 1 1/2 pounds small red potatoes
- 1 lemon,, sliced
- 1/4 cup Zatarain's Crawfish,, Shrimp, and Crab Boil or Old Bay Seasoning
- 6 cups water
- 1 pound kielbasa sausage,, cut into 1 1/2-inch pieces
- 4 ears fresh or frozen corn,, cut into thirds
- 2 pounds fresh shrimp with shells on
- cocktail sauce for serving
Instructions
- Place potatoes in slow cooker. Add lemon slices, seasoning, and water.
- Cover and cook on LOW for 4 to 5 hours.
- Add sausage and corn. Cover and cook on LOW 2 hours longer.
- Add shrimp, stir to mix them in. The slow cooker will be very full. If necessary, remove some of the corn and sausage. Add water if necessary. The liquid doesn't need to completely submerge everything, but it should be close to the top.
- Cover, increase heat to HIGH and cook 20 to 30 more minutes, or until shrimp are cooked through.
- Remove Low Country Boil from slow cooker with a large slotted spoon.
- Serve with cocktail sauce or melted butter.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published March 13, 2016.
Disclosure: This post contains affiliate links.
I do not have access to fresh shrimp where I live, can I use frozen shrimp? Also, do I need to thaw the shrimp first or can I put them in frozen?
Yes, you can use frozen shrimp and you can put them in thawed or frozen.
Made thus one weekend at the lake for friends and it was easy and delish!! Thanks for the recipe!
Making this today! Can’t wait ?
Just did a modified version of this recipe (I added beans and tomato sauce), and a whole lemon is waaaay too much. Next time I might just do a bit of lemon juice, or even no lemon at all.
I’m not a boiled shrimp fan. Any idea how chicken would do in this???
Great recipe. I will skip the inserts (sorry!) as I seriously doubt they are biodegradable.
I love that you made this in the slow cooker! It looks delicious! Perfect for all the summer bbq’s and potlucks – can’t wait 🙂
We are big low country boil, shrimp boil, lobster boil, clam boil lovers at my house. We have not made one in months, so I’m drooling over this right now, Christin!
Wow Christin – I’ve never thought to make a low country boil in a slow cooker! What a genius idea! I’m so loving this – and those inserts! I so gotta try this soon!
Oh this looks so good, Christin! I love ordering meals like this at seafood restaurants, but I’ve never thought to make my own before. Love that you made it in the slow cooker!