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Slow-Cooker Low Country Boil image

Come home to a slow cooked hearty dinner featuring sausage, shrimp, potatoes and corn-on-the-cob - a classic summertime meal.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 5h40m

Yield 6

Number Of Ingredients 11

12 small red potatoes (1 1/4 lb)
10 cups water
1 can or bottle (12 oz) regular or nonalcoholic beer
4 to 5 tablespoons seafood seasoning (from 6-oz container)
2 stalks celery, cut into 4-inch pieces
1 onion, cut into quarters
2 lemons, cut in half
1 lb cooked kielbasa sausage, cut into 1-inch slices
6 frozen corn-on-the-cob, cut into 3-inch slices
2 lb uncooked large shrimp in shells, thawed if frozen
Cocktail sauce, if desired


  • Spray 7-quart slow cooker with cooking spray. Place potatoes in slow cooker. Add water, beer, seafood seasoning, celery and onion. Squeeze lemons over mixture in slow cooker; add lemon halves to slow cooker.
  • Cover; cook on Low heat setting 3 hours. Add sausage and corn. Cover; cook 2 hours longer.
  • Increase heat setting to High. Add shrimp to slow cooker; stir gently. Cover; cook 15 minutes or until shrimp are pink. Turn off slow cooker; let stand 15 minutes. Drain. Serve with cocktail sauce.

Nutrition Facts : Calories 460, Carbohydrate 35 g, Fiber 3 g, Protein 45 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1460 mg

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