Chili Lime Butter Seafood Boil for the Slow Cooker

This slow cooker seafood boil brings together tender sea scallops, juicy jumbo shrimp, smoky Andouille sausage, and buttery baby potatoes in a glossy chili-lime butter sauce. It's the kind of dinner that feels like a special occasion but comes together with almost no effort.

Just layer the ingredients in the crock, pour over the seasoned butter, and let the slow cooker do the work. The result is a rich, zesty, one-pot meal that's perfect for weeknights or casual gatherings.

This recipe is a true dump-and-go dinner: no searing, no stirring, no fuss. The slow cooker gently cooks the seafood and potatoes in a buttery, chili-lime sauce that infuses every bite with bright heat and savory depth.

The scallops stay tender and sweet, the shrimp turn plump and juicy, and the Andouille adds a smoky kick. Baby potatoes soak up the sauce and become irresistibly creamy. Serve it over steamed rice with lemon wedges to brighten the richness. It's a complete, satisfying meal that will become a regular in your rotation.

Ingredients

Why this recipe works

The slow cooker's low, steady heat is ideal for seafood. It cooks the scallops and shrimp gently, keeping them moist and tender rather than rubbery. The butter sauce acts as a gentle poaching liquid, infusing the seafood with chili-lime flavor while the potatoes slowly absorb the seasoned butter and become creamy. The result is a dish that tastes like it simmered for hours, but the seafood is never overcooked.

Layering the ingredients in the order given ensures even cooking. The seafood sits directly in the butter sauce, while the potatoes are tucked around the edges where they can cook through without breaking apart. The Andouille sausage is already cooked, so it just needs to warm through and release its smoky flavor into the sauce. This method creates a cohesive, deeply flavored dish with minimal effort and maximum reward.

Notes and substitutions

Use dry-pack sea scallops if possible—they don't have added sodium tripolyphosphate, so they cook more evenly and taste sweeter. If you only have wet-packed scallops, pat them dry and expect them to release a bit more liquid.

Jumbo shrimp (21-25 per pound) work best; smaller shrimp may overcook. Andouille sausage is typically smoked and fully cooked, so it only needs to heat through. If using fresh sausage, cook it before adding to the slow cooker.

Chili lime seasoning can be found in the spice aisle or made at home with chili powder, lime zest, and a pinch of salt. Adjust the amount to your heat preference. Unsalted butter lets you control the salt level, especially if your seasoning blend contains salt.

Baby potatoes are ideal because they hold their shape and cook quickly. Red or Yukon Gold potatoes cut into 1-inch chunks also work well. Serve with steamed jasmine rice and lemon wedges to cut through the richness.

• sea scallops: bay scallops (reduce cook time by 30 minutes) or extra shrimp
• Andouille sausage: smoked kielbasa or chorizo (cooked)
• baby potatoes: halved red potatoes or Yukon Gold chunks
• chili lime seasoning: 1 tbsp chili powder plus 1 tsp lime zest and 1/2 tsp salt

Equipment

• 6-quart slow cooker
• Cutting board
• Chef's knife
• Measuring cups and spoons
• Small bowl for butter mixture
• Slotted spoon