I pile the table high with juicy shrimp, smoky sausage, sweet corn, and tender potatoes, all coated in that bold Old Bay magic. One messy, buttery bite and you’ll see why this summer feast always disappears fast.

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I love a low country boil because it turns dinner into a full-contact sport. I want that messy pile of shrimp and Old Bay seasoning in the middle of the table, paper underneath, cold drink nearby, sleeves pushed up.

Every bite tastes briny, bold, and a little rowdy, like summer decided to crash supper and stay awhile. And I’m very into the chaos of it all.

Cracking, peeling, grabbing, passing plates, arguing over the last good piece. But mostly, I love how casual it feels while still tasting like something worth gathering around.

No fuss. Just seafood and seasoning.

Ingredients

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Shrimp bring that sweet, juicy bite, and they feel a little fancy.
Smoked sausage adds rich, salty flavor that makes the whole pot heartier.
Baby potatoes soak up seasoning like champs and keep everyone full.
Corn adds sweetness, crunch, and that messy summer cookout vibe.
Onion melts down and gives the broth a cozy, savory base.
Garlic makes everything smell amazing before you even open the lid.
Broth keeps it juicy and gives every bite more depth.
Old Bay is basically the personality here, spicy, salty, and classic.
Lemon keeps things bright so the boil doesn’t feel too heavy.
Butter adds that rich finish you’ll want on every potato.
Bay leaves bring quiet background flavor, but they really do help.
Plus, beer adds a little malty kick if you’re feeling it.
Parsley makes it look fresh, not like a beige slow cooker situation.

Ingredient Quantities

2 pounds large raw shrimp, peeled and deveined, tails on

1 pound smoked sausage (Andouille or kielbasa), sliced into 1 inch pieces

1.5 to 2 pounds baby new potatoes, halved if large

4 ears corn on the cob, each cut into 3 pieces

1 large onion, quartered

3 garlic cloves, smashed

4 cups low sodium chicken broth or water

3 tablespoons Old Bay seasoning

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 lemons, one sliced, one for serving

4 tablespoons unsalted butter

2 bay leaves

1 cup light beer or additional broth, optional for extra flavor

2 tablespoons chopped fresh parsley for garnish

How to Make this

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1. Place the halved baby potatoes, quartered onion, and smashed garlic in the bottom of the slow cooker.

2. Add the sliced smoked sausage and corn pieces on top of the potatoes and onions.

3. Pour in 4 cups low sodium chicken broth or water and the optional 1 cup light beer or additional broth if using; stir in 3 tablespoons Old Bay seasoning, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Tuck in 2 bay leaves and add the lemon slices.

4. Cover and cook on low for 3 to 4 hours or on high for
1.5 to 2 hours, until potatoes are fork tender.

5. Remove the lid and stir gently to distribute the liquid and seasonings.

6. Add the peeled and deveined large raw shrimp with tails on, distributing them evenly over the top.

7. Dot the cooker with 4 tablespoons unsalted butter, recover, and cook on high for 12 to 20 minutes more, until the shrimp are opaque and cooked through.

8. Turn off the slow cooker, remove and discard the bay leaves, and squeeze the remaining lemon over the boil.

9. Sprinkle 2 tablespoons chopped fresh parsley over the top, toss gently to combine, and transfer to a newspaper lined table or large serving platter if desired.

10. Serve immediately with extra lemon wedges and melted butter for dipping and a cold light beer if you like.

Equipment Needed

1. Slow cooker (6 to 7 quart)
2. Chef’s knife
3. Cutting board
4. Measuring cups and spoons
5. Tongs
6. Large spoon or heatproof spatula
7. Colander or strainer
8. Serving platter or newspaper-lined table and citrus reamer for lemons

FAQ

How long should I cook this in the slow cooker? Cook on low for 4 to 5 hours or on high for 2 to 3 hours with potatoes and sausage. Add corn and shrimp during the last 30 to 45 minutes on high, until the shrimp are opaque and firm.

Can I use frozen shrimp? Yes, but thawing first is best for even cooking. If using frozen, add them toward the end and allow a few extra minutes so they reach the correct texture.

Can I substitute the sausage or Old Bay? Yes. Swap Andouille for kielbasa or another smoked sausage. If you do not have Old Bay, use a blend of paprika, celery salt, cayenne, black pepper and a pinch of dry mustard to mimic the flavor.

Do I need to use beer? No. Beer is optional for extra depth. Substitute with additional low sodium chicken broth or water for a nonalcoholic version.

How do I make this on the stovetop if I do not have a slow cooker? Use a large pot: simmer potatoes and sausage in seasoned broth for about 15 to 20 minutes, add corn and cook 8 to 10 minutes, then add shrimp and cook 3 to 5 minutes until opaque.

How should I store and reheat leftovers? Refrigerate in an airtight container for up to 3 days. Reheat gently on the stove with a splash of broth or in the microwave in short bursts to avoid overcooking the shrimp. Freeze only the broth, sausage and potatoes if desired; shrimp can become rubbery after freezing and reheating.

Slow Cooker Low Country Boil Recipe Substitutions and Variations

Shrimp: use lump crab meat, bay scallops, or firm white fish chunks such as cod or pollock for a shellfish free option.
Smoked sausage: swap with chicken sausage, Spanish chorizo, or extra Andouille style sausage for a spicy boost.
Baby new potatoes: substitute fingerling potatoes, small Yukon Golds, or quartered red potatoes.
Old Bay seasoning: replace with Cajun seasoning, Creole spice mix, or a blend of paprika, celery salt, garlic powder, and cayenne.

Pro Tips

1) Brown the sausage first for extra flavor. Quickly sear slices in a hot skillet until they get some color before adding them to the cooker. That little bit of caramelization adds depth you will miss otherwise.

2) Don’t overcook the shrimp. They go from perfectly tender to rubbery fast. Add them at the end as directed, then check at the minimum time; they are done when opaque and just firm. If in doubt, pull one early and taste.

3) Size matters for potatoes and corn. Use uniformly sized potatoes or cut large ones smaller so everything finishes at the same time. If your corn is very large, consider cutting into more pieces so it heats through evenly.

4) Boost and finish the sauce. Stir in the butter at the end and taste for seasoning before serving. If the broth tastes flat, a squeeze of lemon, a pinch more Old Bay, or a few splashes of the optional beer will brighten it right up.

Slow Cooker Low Country Boil Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

615

kcal

Equipment: 1. Slow cooker (6 to 7 quart)
2. Chef’s knife
3. Cutting board
4. Measuring cups and spoons
5. Tongs
6. Large spoon or heatproof spatula
7. Colander or strainer
8. Serving platter or newspaper-lined table and citrus reamer for lemons

Ingredients

2 pounds large raw shrimp, peeled and deveined, tails on
1 pound smoked sausage (Andouille or kielbasa), sliced into 1 inch pieces
1.5 to 2 pounds baby new potatoes, halved if large
4 ears corn on the cob, each cut into 3 pieces
1 large onion, quartered
3 garlic cloves, smashed
4 cups low sodium chicken broth or water
3 tablespoons Old Bay seasoning
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 lemons, one sliced, one for serving
4 tablespoons unsalted butter
2 bay leaves
1 cup light beer or additional broth, optional for extra flavor
2 tablespoons chopped fresh parsley for garnish

Directions

Place the halved baby potatoes, quartered onion, and smashed garlic in the bottom of the slow cooker.
Add the sliced smoked sausage and corn pieces on top of the potatoes and onions.
Pour in 4 cups low sodium chicken broth or water and the optional 1 cup light beer or additional broth if using; stir in 3 tablespoons Old Bay seasoning, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Tuck in 2 bay leaves and add the lemon slices.
Cover and cook on low for 3 to 4 hours or on high for
5 to 2 hours, until potatoes are fork tender.
Remove the lid and stir gently to distribute the liquid and seasonings.
Add the peeled and deveined large raw shrimp with tails on, distributing them evenly over the top.
Dot the cooker with 4 tablespoons unsalted butter, recover, and cook on high for 12 to 20 minutes more, until the shrimp are opaque and cooked through.
Turn off the slow cooker, remove and discard the bay leaves, and squeeze the remaining lemon over the boil.
Sprinkle 2 tablespoons chopped fresh parsley over the top, toss gently to combine, and transfer to a newspaper lined table or large serving platter if desired.
Serve immediately with extra lemon wedges and melted butter for dipping and a cold light beer if you like.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.