Old Bay Garlic Butter Seafood Crockpot

This slow-cooker seafood dinner is the easiest way to bring coastal flavor to your table. Sea scallops and jumbo shrimp simmer gently in a bath of garlic herb butter and Old Bay seasoning, while sweet corn and roasted garlic cloves soak up every drop of the savory sauce. Just layer the ingredients in the crockpot, pour over the butter, and let the slow cooker do the work.

This recipe turns simple ingredients into a rich, buttery seafood feast with almost no effort. Dry sea scallops and jumbo shrimp are paired with sweet corn and smashed garlic, then slow-cooked in a fragrant Old Bay garlic butter sauce.

The slow cooker keeps the seafood moist and tender, while the butter and spices meld into a glossy sauce that coats every bite. Perfect for busy weeknights or casual gatherings, this dish delivers restaurant-quality flavor with just a few minutes of prep. Serve it straight from the crockpot or over steamed rice for a satisfying dinner that everyone will love.

Ingredients

Why this recipe works

The slow cooker provides a gentle, even heat that cooks seafood without drying it out. Unlike high-heat methods, the low simmer allows the scallops to stay plump and the shrimp to remain juicy.

The butter and seasonings infuse into the seafood as it cooks, creating a deeply flavorful sauce that clings to every piece. This hands-off method also means no stirring or monitoring—just set it and let time work its magic.

Old Bay seasoning is the backbone of this dish, bringing a blend of celery salt, paprika, and warm spices that complement shellfish beautifully. The garlic herb butter adds richness and depth, while the corn provides a touch of sweetness to balance the savory sauce.

Because the ingredients are layered uncooked, they retain their individual textures and flavors, resulting in a cohesive yet distinct final dish.

Notes and substitutions

For the best results, use dry sea scallops (not wet-packed) and pat them thoroughly dry before adding to the slow cooker. Wet scallops have been treated with a solution that can make them watery and prevent browning. If using frozen shrimp, thaw completely and pat dry. The garlic cloves should be smashed, not minced, so they soften and mellow during the long cook without turning bitter.

Garlic herb butter is available in most supermarkets, but you can easily make your own by mixing softened butter with minced garlic, parsley, and a pinch of salt. If you prefer a spicier dish, increase the Old Bay to 3 tablespoons or add a dash of hot sauce.

For a lighter option, substitute half the butter with low-sodium chicken broth, though the sauce will be less rich. This recipe is naturally gluten-free and can be made dairy-free by using a plant-based butter substitute.

• dry sea scallops: frozen sea scallops, thawed and patted dry
• jumbo shrimp: large shrimp or prawns, peeled and deveined
• frozen sweet corn: fresh corn kernels cut from 2-3 ears
• garlic herb butter: 1/2 cup (1 stick) unsalted butter melted with 1 tsp dried parsley and 1/2 tsp garlic powder

Equipment

• 6-quart slow cooker
• slotted spoon
• small bowl
• measuring cups and spoons
• cutting board
• knife