Slow cooker seafood boil is an easy, hands-off take on a Southern classic. Loaded with your favorite seafood, red potatoes, corn, smoky sausage, and plenty of Old Bay seasoning, this one-pot feast practically makes itself. Perfect for summer gatherings, game days, or relaxed weekend dinners — no more standing over a steaming pot. Let the slow cooker or Instant Pot do the work and enjoy bold, comforting flavors with minimal effort.
Ingredients For Slow Cooker Seafood Boil
- Seafood (shell-on shrimp, crab, or a mix)
- Red potatoes (baby or quartered)
- Corn (ears, halved)
- Smoked sausage (sliced into 1-inch pieces)
- Onion (chopped)
- Lemon (halved)
- Old Bay seasoning
- Bay leaf
- Water (5–7 cups for slow cooker, 3 cups for Instant Pot)
How To Make Slow Cooker Seafood Boil
Making a seafood boil in a slow cooker or Instant Pot is straightforward. The main rule is to cook everything except the seafood together so vegetables and sausage become tender and soak up the seasoning. Add the seafood at the very end so it cooks quickly and stays tender.
Slow Cooker
- Place all ingredients except the seafood into the slow cooker. Add 5–7 cups of water to just cover the ingredients and stir to combine.
- Cook on HIGH for 2–3 hours or LOW for 4–6 hours, until potatoes are tender.
- Gently stir in the seafood and cook an additional 8–12 minutes, or until shrimp turn pink and other seafood is cooked through. Drain the cooking liquid and serve.
Instant Pot
- Add all ingredients except the seafood and measure 3 cups of water into the Instant Pot.
- Close and seal the vent. Cook on HIGH pressure for 4 minutes.
- Quick-release the pressure when time is up. Open the lid, add the seafood, and replace the lid. Let the seafood sit on the WARM setting for 3–5 minutes or until cooked through. Alternatively, cook on high pressure for 1 minute and quick-release. Drain and serve.
FAQs & Tips
How do you serve a seafood boil?
After cooking, drain the liquid using a colander. A classic, fun way to serve a low country boil is to pour the food out onto a table lined with newspaper or butcher paper. It creates a casual, communal meal and simplifies cleanup.
Can you use frozen seafood?
Yes. Frozen shrimp can be added the same way as raw—stir them in at the end of the cook time. If using crab or lobster, thaw them first for even cooking.
Can you use other seafood?
Absolutely. Lobster, mussels, clams, and other shellfish work well. Add them based on their cooking times so everything finishes tender and flavorful.
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 stove or in the microwave to avoid overcooking the seafood.
What size slow cooker did you use?
A 6-quart slow cooker is ideal for this recipe and fits the ingredients comfortably. A standard Instant Pot also works well when using the pressure-cooker directions.
Seafood Recipes
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Baked Shrimp Boil Casserole
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Seafood Boil
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Crawfish Boil
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Cajun Shrimp Boil
Slow Cooker Seafood Boil
Slow cooker seafood boil is a fuss-free version of a classic Southern recipe. Packed with seafood, red potatoes, corn, smoky sausage, and Old Bay seasoning, this flavorful meal is ideal for entertaining or a simple family dinner.
- Author: Shannon Epstein
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: Serves 4
Ingredients
- 1 pound uncooked seafood (shell-on shrimp or crab)
- 3/4 pound baby red potatoes, or red potatoes quartered
- 12 ounces smoked sausage, cut into 1-inch pieces
- 2 ears of corn, shucked and halved
- 1 onion, chopped
- 1 lemon, halved
- 3 tablespoons Old Bay seasoning
- 1 bay leaf
- 5–7 cups water for slow cooker (3 cups for Instant Pot)
Instructions
Slow Cooker
- Add all ingredients except the seafood to the slow cooker and stir. Add 5–7 cups water to cover.
- Cook on HIGH for 2–3 hours or LOW for 4–6 hours, until potatoes are tender.
- Stir in seafood and cook 8–12 minutes until seafood is done. Drain and serve.
Instant Pot
- Add all ingredients except the seafood and 3 cups water to the Instant Pot.
- Seal and cook on HIGH pressure for 4 minutes.
- Quick-release pressure, add seafood, replace lid, and let sit on WARM for 3–5 minutes until cooked. Drain and serve.
Notes
Homemade Old Bay Seasoning
- 1 teaspoon celery salt
- 1 teaspoon paprika
- 1 teaspoon mustard powder
- 1/2 teaspoon allspice
- 1/2 teaspoon black pepper
- 1/2 teaspoon cardamom
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ginger
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