Slow Cooker Seafood Boil: Easy Crockpot Method
You do not need a giant stockpot to get seafood-boil flavor at home. A slow cooker works especially well for the potatoes, sausage, and corn, then shrimp can be added near the end so it stays tender.
Ingredients
- 1½ pounds small red potatoes
- 1 pound smoked sausage, cut into pieces
- 3 to 4 ears corn, cut into pieces
- 1½ pounds large raw shrimp, thawed
- A small amount of broth or water for the slow cooker
- Butter, melted
- Chef Bae® Seafood Boil Seasoning, to taste
- Lemon wedges, optional
How to Make It
- Add potatoes and sausage to the slow cooker with enough liquid to create moisture without completely submerging everything.
- Cook on HIGH until the potatoes are nearly tender. Timing varies by slow cooker and potato size.
- Add the corn and continue cooking until hot and tender.
- Add thawed shrimp near the end. Slow cookers vary, so begin checking early and cook only until the shrimp are opaque and firm. Do not leave shrimp in the cooker for the entire recipe.
- Drain off excess liquid if needed.
- Mix melted butter with Chef Bae® Seafood Boil Seasoning and toss it through the hot ingredients.
- Serve immediately.
Why This Method Works
Potatoes need time, while shrimp need very little. The slow cooker lets the sturdy ingredients cook first, then the seafood gets only the heat it needs at the end.
Can You Add Crab Legs?
Pre-cooked crab legs can be added late enough to warm through, but the exact time depends on the size of your slow cooker and the crab. Do not pack the cooker so tightly that the food heats unevenly.
If you prefer the oven, see Easy Oven-Baked Seafood Boil Recipe.
About Chef Bae® Sherri Smith
Sherri Smith, known as Chef Bae®, is an Atlanta-based chef, cookbook author, recipe developer, and founder of Chef Bae®. She shares Southern-inspired recipes, cooking tips, seasonings, and cookbooks for home cooks who want bold flavor without complicated steps.