Easy Slow Cooker Low Country Boil

Yes, you can make a full-blown, flavor-packed Slow Cooker Low Country Boil right in your crockpot! No giant stock pot, no mess, just amazing flavor.

Picture this: perfectly tender baby potatoes that soak up all the savory seasoning, sweet corn on the cob dripping with butter, smoky sliced sausage, and plump, juicy shrimp all steamed together in a spicy, aromatic broth infused with Old Bay and garlic. Every bite is a taste of the South Carolina coast, but without any of the traditional hassle of boiling water in a massive pot on your stovetop or hauling propane burners outside.

This is the perfect “one-pot” meal for a casual summer party, a backyard gathering, or just an easy family dinner that feels special. Whether you’re hosting friends or just want to treat your family to something fun and different, this crockpot version delivers all the classic Low Country Boil flavor with minimal effort and practically zero cleanup. Let’s make this happen!

Why The Crockpot is the Easiest Way to Make a Low Country Boil

If you’ve ever made a traditional Low Country Boil (also called Frogmore Stew or Beaufort Stew), you know it usually involves a giant stock pot, gallons of boiling water, and timing everything perfectly so nothing gets overcooked. It’s delicious, but it can be a bit of a production! That’s why this Slow Cooker Low Country Boil method is such a game-changer.

First, there’s no huge, messy pot of boiling water to deal with. Traditional boils require enormous pots that take up your entire stove and splash boiling water everywhere when you’re adding ingredients. With the crockpot method, everything stays contained and controlled. No water splashing on your counters, no steam fogging up your kitchen, no wrestling with a 20-pound pot of boiling liquid!

Second, this is a “layered” meal that simmers in its own flavorful broth rather than being submerged in plain water. You’re creating layers of ingredients that steam and infuse each other with flavor as they cook. The potatoes release their starch, the sausage releases its smoky oils, and everything mingles together in the most delicious way. The result is actually more flavorful than the traditional boiled version because you’re not diluting everything in gallons of water.

Third, you can “set it and forget it” until the very end. The potatoes, sausage, and corn need several hours to get tender and absorb all those amazing flavors, but you don’t have to babysit the pot or worry about timing. Just layer everything in, set your crockpot to LOW, and walk away. Only at the end do you need to pop back in for 15 minutes to add the shrimp. It’s the ultimate hands-off entertaining meal!

And finally, it’s portable! If you’re heading to a potluck, tailgate, or outdoor party, you can prep this entire meal in your crockpot at home, plug it in when you arrive, and let it finish cooking right there. Try doing that with a traditional Low Country Boil! This makes it perfect for casual gatherings where you want to serve something impressive without being stuck in the kitchen all day.

The Key Ingredients for a Perfect Boil

The beauty of a Slow Cooker Low Country Boil is in its simplicity—just a handful of high-quality ingredients that come together to create something truly special. Here’s what you need to make the perfect crockpot feast:

The Base: Baby Red Potatoes
Small baby red potatoes (also called new potatoes) are absolutely essential here. They hold their shape beautifully during the long cooking time and don’t fall apart like russets would. You want potatoes that are about 1½ to 2 inches in diameter—if they’re larger, just cut them in half. These little gems soak up all the seasoning and become incredibly flavorful and tender.

The Aromatics: Onion, Garlic, and Old Bay Seasoning
This is where the magic happens! Dice up a whole onion and mince several cloves of garlic—these aromatics form the flavor foundation. But the real star is Old Bay seasoning. This is absolutely non-negotiable! Old Bay is a classic Chesapeake Bay spice blend with celery salt, paprika, and about a dozen other spices, and it’s what gives Low Country Boil its signature taste. Don’t even think about skipping it or substituting it with something else. You’ll need at least 3-4 tablespoons to get that authentic flavor!

The “Smokiness”: Andouille or Kielbasa Sausage
Smoked sausage is a must for that rich, savory depth. Andouille sausage is traditional and brings a nice spicy kick, but if you can’t find it, kielbasa or any good-quality smoked sausage works wonderfully. You’ll want about 1 pound, sliced into 2-inch pieces. The sausage releases its oils and smoky flavor into the broth as it cooks, seasoning everything else in the pot.

The Veggies: Corn on the Cob
Sweet corn on the cob is a Low Country Boil staple! You can use fresh corn (just shuck it and break each ear into 2-3 pieces) or frozen corn on the cob sections—both work great. The corn gets incredibly sweet and tender, and it soaks up all that Old Bay and butter. Plan on about 4-6 ears of corn, depending on how many people you’re feeding.

The Star: Shrimp!
You’ll need about 1½ to 2 pounds of large raw shrimp, peeled and deveined. I recommend buying shrimp that’s already been cleaned to save yourself time and effort. The shrimp goes in at the very end so they stay plump and tender—more on that in a minute!

How to Layer Your Slow Cooker Low Country Boil (This is Key!)

Here’s where the Slow Cooker Low Country Boil method differs from the traditional version, and getting the layering right is absolutely crucial for perfect results! Unlike the traditional method where everything gets thrown into boiling water at once, we’re strategically building layers so that everything cooks at the right pace. Let me walk you through exactly how to set this up:

Bottom Layer: The Hard Stuff
Start with your baby red potatoes on the very bottom of the crockpot. These take the longest to cook, so they need to be closest to the heat source. Spread them out in an even layer. Then add your diced onion and minced garlic right on top of the potatoes. These aromatics will release their flavor and infuse everything above them as they cook.

Middle Layer: The Sausage and Corn
Next, add your sliced sausage pieces, spreading them out over the potatoes and onions. Then nestle in your corn pieces. You can arrange them however they fit—don’t worry if they’re standing up or laying down, it’ll all work out! The sausage and corn need less cooking time than the potatoes, so the middle layer is perfect for them.

Top Layer: The Broth and Seasoning
Now pour in your liquid. I use about 2-3 cups of a combination of chicken broth and water, or sometimes just water with a couple of tablespoons of butter. You don’t want to completely submerge everything—remember, we’re steaming, not boiling. The liquid should come about halfway up the ingredients. Then comes the most important part: sprinkle 3-4 tablespoons of Old Bay seasoning all over the top. You can also add a bay leaf or two, some lemon slices, and a few peppercorns if you want extra flavor.

Cook on Low for Several Hours
Put the lid on and set your crockpot to LOW for 4-6 hours (or HIGH for 2-3 hours if you’re in a hurry). During this time, all those ingredients are getting tender and flavorful, and your house is going to smell absolutely incredible! You’ll know it’s ready when the potatoes are fork-tender and the corn is bright yellow and cooked through.

The Secret to Plump, Perfect Shrimp (Not Rubbery!)

Okay, this is the most important tip in the entire recipe, so pay close attention! The #1 mistake people make when trying to create a Slow Cooker Low Country Boil is adding the shrimp at the beginning with everything else. Please, please don’t do this! Here’s why and what to do instead:

Do NOT Add the Shrimp at the Beginning
Shrimp cook incredibly fast—we’re talking just a few minutes. If you add raw shrimp at the start of a 4-6 hour cooking time, they will turn into tough, rubbery little pink erasers that taste like overcooked seafood. Not good! The shrimp need to be treated differently from all the other ingredients.

Add the Raw, Peeled Shrimp Right at the End
Here’s the method that works perfectly every time: After your potatoes, sausage, and corn have been cooking for 4-6 hours and are tender, it’s shrimp time! Take the lid off your crockpot and nestle the raw, peeled shrimp right on top of everything. I like to add a few tablespoons of butter at this point too—it adds richness and helps create that gorgeous glossy coating on the shrimp.

Turn the Heat to High and Cook for Just 15-20 Minutes
Put the lid back on and turn your crockpot to HIGH. Set a timer for 15-20 minutes. The shrimp will cook in the residual heat and steam, turning pink and opaque without getting tough. You’ll know they’re done when they’ve turned completely pink and are slightly curled into a “C” shape. If they curl into a tight “O” shape, they’ve gone too far—but as long as you stick to 15-20 minutes, you’ll be golden!

This timing trick is what keeps your shrimp plump, juicy, and perfectly tender. It’s the difference between an “okay” Low Country Boil and an absolutely phenomenal one!

How to Serve This “One-Pot” Feast

One of the most fun parts of a Slow Cooker Low Country Boil is serving it! There are a couple of different approaches you can take, from ultra-casual to slightly more refined. Here are my favorite ways to get this feast to the table:

The Traditional Way: Newspaper-Covered Table
This is the classic Southern coastal style! Cover a large table (preferably outdoors) with layers of newspaper or brown kraft paper. Then drain your Low Country Boil and literally dump the entire contents right onto the table. Everyone gathers around with their hands, peeling shrimp and grabbing corn and potatoes family-style. It’s messy, it’s fun, and it’s an experience! Set out plenty of napkins, paper towels, and bowls for shells. This is perfect for casual summer parties and makes for great memories and photos!

The Easy Way: Shallow Bowls
If the dump-on-the-table method feels a bit too casual (or messy!) for your situation, simply use a large slotted spoon to serve generous portions into big, shallow bowls. Give each person a mix of shrimp, sausage, potatoes, and corn, and ladle a little of that flavorful broth over the top. This keeps things tidy while still feeling relaxed and communal.

Don’t Forget the Essential Sides!
No matter how you serve your Low Country Boil, you absolutely must have these accompaniments on the table:

• Lemon wedges: Fresh lemon juice squeezed over everything brightens all the flavors and cuts through the richness
• Cocktail sauce: The classic pairing for shrimp—tangy and slightly spicy
• Melted butter: For dipping everything! Add a little extra Old Bay or garlic to the butter for an extra flavor boost
• Hot sauce: For anyone who wants an extra kick

Set out plenty of napkins, have a big bowl for shrimp shells and corn cobs, and make sure everyone knows this is a hands-on, roll-up-your-sleeves kind of meal. That’s half the fun!

FAQs

What’s the best sausage for a low country boil?
The absolute best choice is Andouille sausage because it’s traditional to Louisiana and coastal Southern cooking, and it has that perfect smoky, slightly spicy flavor that’s iconic in a Low Country Boil. Andouille has a coarser texture and more pronounced seasoning than regular smoked sausage. If you can’t find Andouille, kielbasa is my second choice—it’s widely available and has that great smoky flavor, though it’s milder than Andouille. Regular smoked sausage also works in a pinch! Whatever you choose, make sure it’s a fully cooked smoked sausage (not raw), and slice it into 2-inch chunks so it releases its flavor into the broth while still being easy to eat.

Can I add other seafood like crab legs or clams?
Absolutely! Adding other seafood turns this into an even more spectacular feast. Crab legs are a fantastic addition—just add them at the same time as the shrimp (during those last 15-20 minutes) since they just need to be heated through if they’re pre-cooked, which most are. Clams and mussels are also delicious—add them during the last 15-20 minutes as well, and they’ll steam open beautifully. Crawfish is another traditional option if you can find it! Just discard any clams or mussels that don’t open after cooking. The beauty of the Slow Cooker Low Country Boil is that you can customize it with whatever seafood looks good at your market!

What’s the best way to drain the liquid?
If you’re going for the traditional dump-on-the-table presentation, the easiest method is to use a large slotted spoon or spider strainer to scoop everything out of the crockpot and transfer it to your serving surface. This way, you leave most of the liquid behind in the crockpot. If you prefer, you can carefully tip the entire crockpot insert into a large colander set in your sink—just be careful because it’ll be heavy and hot! I actually like to save about a cup of that cooking liquid because it’s so flavorful—you can use it to drizzle over the food or even save it to use as a soup base or for cooking rice later. Whatever you do, don’t just pour it down the drain without saving some—it’s too delicious to waste!

Conclusion

This Slow Cooker Low Country Boil is a fun, delicious, and incredibly easy way to feed a happy crowd. It’s a classic for a reason! All the traditional flavors of this beloved Southern coastal feast—smoky sausage, sweet corn, tender potatoes, and plump shrimp—come together in your crockpot with minimal effort and maximum flavor.

Whether you’re hosting a casual backyard party, celebrating a special occasion, or just want to switch up your weeknight dinner routine with something exciting and hands-on, this crockpot version delivers every time. The best part? While everyone thinks you slaved away in the kitchen, you know it was mostly hands-off cooking. That’s the kind of secret every smart cook keeps!

Break out the Old Bay and give this a try! It’s the perfect one-pot wonder that brings people together and creates memories around the table. Your friends and family are going to be absolutely blown away by how delicious this is. Come back and let me know how your Low Country Boil feast turned out in the comments, and don’t forget to save this recipe to your “Crockpot Recipes” board on Pinterest so you can make it again and again!