Slow Cooker Low Country Boil
If you love the flavors of a good ol’ fashioned Low Country Boil but don’t want to stand over a giant stockpot, this slow cooker version is for you! It’s packed with all the classics—tender potatoes, smoky sausage, sweet corn, and juicy shrimp—slow-simmered in a zesty Old Bay broth. The result? A hearty, flavorful meal that’s perfect for gatherings, game day, or just when you’re craving some Southern comfort food. All with minimal effort.
For more fun, you can serve on newspaper with some cocktail sauce or lemon slices, and melted butter!
Why You’ll Love It
We love a good low country boil, I have a sheet pan version Sheet Pan Shrimp Boil, but this is even easier!
- Hands-off cooking: Let your slow cooker do all the work.
- Feeds a crowd: Great for family dinners or backyard-style feasts.
- Big flavor: Old Bay, garlic, lemon, and beer (or water) infuse everything with incredible taste.
- Fun to serve: Pile it high on a tray or spread it out over parchment paper for a true Low Country boil experience.
What You Need to Make Low Country Boil
- 1 1/2 pounds small red potatoes – Or a mix of red potatoes and yukon gold
- 2 stalks celery cut into 1-inch pieces
- 3-4 garlic cloves minced
- 1 onion, cut into chunks
- 1 lemon sliced
- 1/4 cup Old Bay Seasoning
- 4 cups water + 1 can beer (or 6 cups of water)
- 14 ounces kielbasa sausage cut into 1 1/2-inch pieces
- 6- 2 inch pieces of corn
- 2 pounds shrimp with shells on
- cocktail sauce and butter for serving
How to Make Slow Cooker Low Country Boil
- Quarter or halve potatoes, based on their size. Place potatoes in slow cooker with celery, and onion. Add lemon slices, seasoning, and water and beer.
- Cover and cook on LOW for 4 hours.
- Add sausage and corn. Cover and cook on LOW 2 hours longer.
- Add shrimp, stir to mix them in. Turn crock pot up to high, cook 30-40 minutes longer, or until shrimp are cooked through.
- Remove Low Country Boil from slow cooker by draining liquid, or using a large slotted spoon.
- Drizzle with melted butter, or serve with cocktail sauce, lemon slices, etc.
Pro Tips
- Leave the shells on the shrimp—they lock in flavor and help prevent overcooking.
- Swap beer for water if you prefer, but beer adds a deeper flavor.
- Drizzle with melted butter or serve with cocktail sauce for the ultimate bite.
This recipe brings Southern charm to your slow cooker, and once you try it, you’ll find yourself making it on repeat.
Other Slow Cooker Recipes
- Slow Cooker Mississippi Chicken
- Slow Cooker Mashed Potatoes
- Slow Cooker Chicken and Dumplings
- Slow Cooker Chicken Pomodoro
- Slow Cooker Taco Soup
- Slow Cooker Pulled Pork
Slow Cooker Low Country Boil
Equipment
- 6-quart slow cooker
Ingredients
- 1 1/2 pounds small red potatoes or yukon gold
- 2 stalks celery cut into 1-inch pieces
- 3-4 cloves garlic minced
- 1 onion cut into chunks
- 1 lemon sliced
- 1/4 cup Old Bay Seasoning
- 4 cups water or 6 cups of water, if you don't use beer
- 1 can beer of choice
- 14 ounces kielbasa sausage cut into 1 1/2-inch pieces
- 6 pieces frozen corn 2 inches long
- 2 pounds shrimp with shells on
- cocktail sauce for serving
Instructions
- Quarter potatoes, and place in slow cooker crock, add celery, onion, lemon slices, minced garlic, Old Bay seasoning, and water/beer.
- Cover with lid and cook on LOW for 4 hours or HIGH for 2 hours.
- Add sausage and corn. Cover and cook on LOW 2 hours longer.
- Add shrimp, stir to mix them in. Turn crock pot up to high, cook 30-40 minutes longer, or until shrimp are cooked through.
- Remove Low Country Boil from slow cooker by draining liquid, or using a large slotted spoon.
- Drizzle with melted butter, or serve with cocktail sauce, lemon slices, etc.
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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