Irresistible Crockpot Low Country Boil

I’ll never forget the first time I tossed shrimp, kielbasa, and corn into my crockpot and called it a Low Country Boil—my friends thought I was crazy, but after one bite with plenty of Old Bay seasoning, they were completely hooked. This hands-off version gives you all the coastal flavors without standing over a giant pot, and trust me, your kitchen is going to smell absolutely incredible. Let me show you how easy it is to pull off this crowd-pleasing feast!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2600-2900
• Protein: 200-220 g
• Fat: 80-95 g
• Carbohydrates: 260-290 g

Ingredients

For the broth base:

• 5 cups water
• 12 oz beer (classic lager works best)
• 1/3 cup Old Bay seasoning
• 6 garlic cloves, smashed
• 1 teaspoon smoked paprika

For the aromatics and vegetables:

• 1.5 lb red potatoes (cut into 2-inch chunks)
• 3 stalks celery, cut into large pieces
• 1 onion (cut into 1-inch wedges)
• 2 large lemons, halved
• 2 dried bay leaves

For the final additions:

• 1.25 lb kielbasa or smoked sausage, sliced
• 4 cobs corn (cut into 3-inch pieces)
• 2 lb large shrimp, peeled and deveined

For serving:

• 1/2 cup cocktail sauce
• Melted salted butter for dipping

Step 1: Build the Seasoning Base

• 5 cups water
• 12 oz beer
• 1/3 cup Old Bay seasoning
• 1 teaspoon smoked paprika
• 6 garlic cloves, smashed
• 2 dried bay leaves

Pour the water and beer into your crockpot and stir in the Old Bay seasoning, smoked paprika, smashed garlic cloves, and bay leaves.

This flavorful liquid will be the foundation for everything, so make sure the seasoning dissolves well and distributes evenly throughout.

I like to give it a good stir to ensure no clumps of Old Bay settle at the bottom.

Step 2: Add Long-Cooking Vegetables

• seasoning base from Step 1
• 1.5 lb red potatoes, cut into 2-inch chunks
• 3 stalks celery, cut into large pieces
• 1 onion, cut into 1-inch wedges
• 2 large lemons, halved

Add the red potatoes (cut into 2-inch chunks), celery pieces, onion wedges, and lemon halves to the crockpot with the seasoning base from Step 1.

Stir everything together to coat the vegetables in the seasoning liquid.

These vegetables need the full cooking time to become tender, so it's important they go in early.

Cover the crockpot and cook on LOW for 4 to 5 hours.

Step 3: Add Sausage and Corn

• 1.25 lb kielbasa or smoked sausage, sliced
• 4 cobs corn, cut into 3-inch pieces

After the potatoes have cooked for 4 to 5 hours and are nearly tender, add the sliced kielbasa or smoked sausage and corn pieces (cut into 3-inch pieces) to the crockpot.

Stir gently to distribute them throughout.

Keep the heat on LOW and cook for an additional 2 hours.

The sausage will warm through and impart its smoky flavor into the broth, while the corn will become tender.

Step 4: Cook the Shrimp and Finish

• 2 lb large shrimp, peeled and deveined

Increase the crockpot heat to HIGH and add the peeled and deveined shrimp directly to the pot.

I like to stir them in gently so they distribute throughout the liquid.

Cook on HIGH for 30 to 40 minutes, just until the shrimp turn pink and opaque—don't overcook or they'll become rubbery.

Drain the entire contents through a colander to remove excess liquid, reserving some broth if desired for dipping.

Step 5: Plate and Serve

• drained boil from Step 4
• 1/2 cup cocktail sauce
• Melted salted butter for dipping

Transfer the drained low country boil to a large serving platter or individual bowls.

Arrange all the components—potatoes, corn, sausage, shrimp, and vegetables—so everything is visible and appealing.

Serve with small bowls of melted salted butter and cocktail sauce on the side for dipping.

Garnish with fresh lemon wedges if desired.

Irresistible Crockpot Low Country Boil

Delicious Irresistible Crockpot Low Country Boil recipe with step-by-step instructions.

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Prep Time 2 hours hrs 20 minutes mins

Cook Time 4 hours hrs 45 minutes mins

Total Time 7 hours hrs 7 minutes mins

Servings: 7 servings

Calories: 2750

Ingredients Method

Ingredients

  

For the broth base:

• 5 cups water
• 12 oz beer (classic lager works best)
• 1/3 cup Old Bay seasoning
• 6 garlic cloves, smashed
• 1 teaspoon smoked paprika

For the aromatics and vegetables:

• 1.5 lb red potatoes (cut into 2-inch chunks)
• 3 stalks celery, cut into large pieces
• 1 onion (cut into 1-inch wedges)
• 2 large lemons, halved
• 2 dried bay leaves

For the final additions:

• 1.25 lb kielbasa or smoked sausage, sliced
• 4 cobs corn (cut into 3-inch pieces)
• 2 lb large shrimp, peeled and deveined

For serving:

• 1/2 cup cocktail sauce
• Melted salted butter for dipping

Method

 

1. Pour the water and beer into your crockpot and stir in the Old Bay seasoning, smoked paprika, smashed garlic cloves, and bay leaves. This flavorful liquid will be the foundation for everything, so make sure the seasoning dissolves well and distributes evenly throughout. I like to give it a good stir to ensure no clumps of Old Bay settle at the bottom.
2. Add the red potatoes (cut into 2-inch chunks), celery pieces, onion wedges, and lemon halves to the crockpot with the seasoning base from Step 1. Stir everything together to coat the vegetables in the seasoning liquid. These vegetables need the full cooking time to become tender, so it's important they go in early. Cover the crockpot and cook on LOW for 4 to 5 hours.
3. After the potatoes have cooked for 4 to 5 hours and are nearly tender, add the sliced kielbasa or smoked sausage and corn pieces (cut into 3-inch pieces) to the crockpot. Stir gently to distribute them throughout. Keep the heat on LOW and cook for an additional 2 hours. The sausage will warm through and impart its smoky flavor into the broth, while the corn will become tender.
4. Increase the crockpot heat to HIGH and add the peeled and deveined shrimp directly to the pot. I like to stir them in gently so they distribute throughout the liquid. Cook on HIGH for 30 to 40 minutes, just until the shrimp turn pink and opaque—don't overcook or they'll become rubbery. Drain the entire contents through a colander to remove excess liquid, reserving some broth if desired for dipping.
5. Transfer the drained low country boil to a large serving platter or individual bowls. Arrange all the components—potatoes, corn, sausage, shrimp, and vegetables—so everything is visible and appealing. Serve with small bowls of melted salted butter and cocktail sauce on the side for dipping. Garnish with fresh lemon wedges if desired.