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5 from 5 votes

Slow Cooker Shrimp Boil

This easy Slow Cooker Shrimp Boil is the perfect busy weeknight dinner recipe! Made with just a handful of ingredients and exploding with delicious, fresh flavor, it's sure to become an instant favorite with your family – it certainly was with mine!
Course Dinner, Entree, Main Dish
Cuisine American
Keyword shrimp boil
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 8 servings
Calories 459kcal
Author Trish - Mom On Timeout


  • 2 lbs small new potatoes red or yellow
  • 4 cups low-sodium chicken broth or stock
  • 1 lb andouille or kielbasa sausage cut into 1-inch pieces
  • 4 ears fresh corn husked and quartered
  • 2 tbsp Old Bay seasoning
  • 1/2 tsp cayenne pepper more or less depending on taste
  • 2 lbs large shrimp tails on
  • 4 tbsp butter melted
  • 2 tbsp chopped parsley


  • cocktail sauce for dipping
  • lemon wedges


  • Cut larger potatoes in half, should be bite size.
  • Place potatoes in 6 or 7 quart slow cooker.
  • Add chicken broth.
  • Top with sausage and sprinkle on Old Bay seasoning and cayenne.
  • Add the corn quarters on top.
  • Cover and cook on low for 7 to 8 hours, 3 to 4 hours on high, or until the corn and potatoes are tender.
  • Turn the slow cooker to high and gently add the shrimp and stir into mixture.
  • Cover and cook for an additional 10 minutes or until the shrimp are opaque.
  • Use a slotted spoon to transfer the shrimp boil to a large bowl or serving container. Drizzle some of the cooking liquid over the top.
  • Combine the melted butter and parsley and drizzle over the top and toss gently.
  • Serve with lemon wedges and cocktail sauce.



Calories: 459kcal | Carbohydrates: 23g | Protein: 35g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 340mg | Sodium: 1471mg | Potassium: 811mg | Fiber: 2g | Sugar: 1g | Vitamin A: 255IU | Vitamin C: 27.7mg | Calcium: 202mg | Iron: 4.8mg