Slow Cooker Seafood Boil Recipe for Flavorful Shrimp & Crab

Slow cooker seafood boil is an easy, hands-off take on the classic Southern low country boil. Loaded with shell-on shrimp (or your preferred seafood), red potatoes, corn, smoky sausage, lemon and Old Bay seasoning, this flavorful meal practically makes itself. It’s perfect for summer get-togethers, game days, or relaxed weekend dinners—no standing over a boiling pot required. Let the slow cooker or Instant Pot do the work.

Ingredients For Slow Cooker Seafood Boil

• Seafood (shell-on shrimp recommended)
• Red potatoes
• Corn (ears, halved)
• Smoked sausage (sliced)
• Onion (chopped)
• Lemon (halved)
• Old Bay seasoning (or homemade substitute)
• Bay leaf
• Water (5–7 cups for slow cooker; 3 cups for Instant Pot)

How To Make Slow Cooker Seafood Boil

Whether you use a slow cooker or an Instant Pot, the method is straightforward. For both appliances, cook all ingredients except the seafood together. Add the seafood only at the end so it stays tender and doesn’t overcook.

Slow Cooker

1. Place potatoes, corn, smoked sausage, onion, lemon, Old Bay, bay leaf and enough water to just cover the ingredients (about 5–7 cups) into the slow cooker. Stir to combine.
2. Cook on HIGH for 2–3 hours or LOW for 4–6 hours, until potatoes are tender.
3. Gently stir in the seafood and cook an additional 10 minutes, or until shrimp turn pink and seafood is cooked through. Drain and serve.

Instant Pot

1. Add all ingredients except the seafood and enough water for the pot (about 3 cups).
2. Close and seal the lid. Set to high pressure for 4 minutes.
3. When the cook time ends, perform a quick release. Open the lid, add the seafood, then replace the lid and let it sit on the WARM setting for 3–5 minutes (or cook seafood on high pressure for 1 minute if preferred). Drain and serve.

FAQs & Tips

How do you serve a seafood boil?

When the boil is done, drain the cooking liquid through a colander. A traditional, casual way to serve a low country boil is to spread newspaper or butcher paper on a table, pour the seafood and vegetables out in a communal pile, and let guests dig in. It’s festive and simplifies cleanup.

Can you use frozen seafood?

Yes. Frozen shrimp can be added at the end of the cook time just like fresh shrimp. If using crab or lobster, thaw them before adding to ensure even heating and the best texture.

Can you use other seafood?

Absolutely. This recipe is flexible—add lobster, mussels, clams or other shellfish as you like. Adjust timing so delicate shellfish don’t overcook.

How do you store leftovers?

Keep leftover seafood boil in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave to preserve texture.

What size slow cooker should I use?

A 6-quart slow cooker works well for this recipe and for feeding four to six people. A similarly sized Instant Pot is also suitable.

Seafood Recipes

• Baked Shrimp Boil Casserole

• Seafood Boil

• Crawfish Boil

• Cajun Shrimp Boil

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