This post is sponsored by Crock-Pot and contains affiliate links.
Slow cooker meals are the best. Especially for busy weeknights or times that you know you’re not going to have enough time to cook. Crock-Pots allow you to put all of your ingredients into it and have everything perfectly cooked by the time you get home or are ready to eat hours later.
One meal we love here in Texas is crawfish boils. Fresh crawfish is cooked in cajun seasoning along with potatoes, corn, and sausage and is seriously delicious.
Since it’s Summer currently and definitely not crawfish season, I decided to mix things up and do a shrimp boil instead. But not just any shrimp boil – I’m doing a one pot shrimp boil meal. In fact, it’s even easier than that because it’s a slow cooker recipe! It’s going to be the perfect meal to make any weeknight or busy day!
So let the Crock-Pot do the work for you and make this recipe for a Slow Cooker Shrimp Boil with corn, potatoes, and sausage.
Slow Cooker Cajun Shrimp Boil
Ingredients
Method
- 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 the Old Bay seasoning and cayenne (optional). 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 meats and veggies 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.
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