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.
Always a favorite for my family, really enjoy and I don’t change anything
Absolutely delicious!!!
Made this for the first time last night and my family loved it. This has been added to our list of dishes to make again. Will be adding to my recipe book to pass down to my grandchildren and great-grandchildren.
In the slow cooker low country boil the shrimp is cooked with the shell on. When is the vein removed? I never eat a whole shrimp that is not de-veined!
You can cut through the sheel and remove the vein or get a deveining tool.
If you wanted to add snow crab legs at what point would you add them please?
I’m making this today but I am adding onion garlic and mushrooms. We will see how it turns out.
May I add my two cents here. I make seafood boils in every possible configuration known to mankind, even made a seafood sheet pan version and put it on the grill and I also made it in the oven. Slow cookers have their place too of course, but it depends how slow you want slow to be. If you are out for the day, great…. but if you are home and don’t want to wait five hours for raw potatoes to cook through, why not just take seven to ten minutes and put them in a bowl with a some water, cover, and microwave them. Then you can add them at the end with the shrimp.
Makes total sense…. Fantastic idea – thanks for sharing!!!
Using polish kielbasa that is not cooked, because its family favorite, should I cook it first?
I’m making this tomorrow. Do you use the Zatarans in a bag or the liquid?
This is a GREAT recipe and so easy! Neighbors loved it ❤️ My husband said it’s definitely a keeper.