Slow-Cooker Old Bay Butter Seafood Boil

This slow cooker seafood boil is the ultimate set-it-and-forget-it dinner. Plump sea scallops, tender jumbo shrimp, smoky andouille sausage, and baby potatoes cook together in a rich garlic butter sauce seasoned with Old Bay.

Just layer everything in the crockpot, pour over the sauce, and let it simmer while you get on with your day. The result is a deeply flavorful, comforting meal that tastes like a Low Country boil without the fuss.

Slow cooker seafood boils are a game-changer for home cooks. This recipe combines the best of a classic seafood boil—scallops, shrimp, andouille, and potatoes—with the convenience of a crockpot. The key is layering the ingredients in the right order and letting the low, steady heat work its magic.

The butter and Old Bay create a savory, slightly spicy sauce that infuses every bite. Serve it over jasmine rice with lemon wedges for a complete and satisfying meal. Whether you're new to slow cooking or a seasoned pro, this recipe is simple, forgiving, and absolutely delicious.

Ingredients

Why this recipe works

Cooking seafood low and slow in a crockpot allows the flavors to meld without constant stirring. The butter and Old Bay create a rich, aromatic bath that gently poaches the scallops and shrimp, keeping them tender and juicy.

The potatoes soak up the seasoned butter, becoming soft and flavorful. This hands-off method is perfect for busy cooks who want a impressive meal with minimal effort.

The layering technique is crucial: putting the seafood on the bottom and the potatoes and sausage on top ensures even cooking. The potatoes take longer to become tender, so placing them closer to the heat source helps them cook through while the seafood stays delicate. The result is a harmonious dish where every component is perfectly cooked and coated in the savory butter sauce.

Notes and substitutions

For the best texture, choose dry-pack sea scallops—they sear better and don't release excess water. If you can only find wet scallops, pat them very dry with paper towels. Jumbo shrimp are ideal, but any large raw shrimp will work. Smoked andouille sausage adds a deep, smoky flavor; if you prefer less heat, use a mild smoked sausage like kielbasa.

Baby potatoes are perfect because they cook quickly and hold their shape. You can substitute red potatoes or Yukon Golds cut into quarters. Old Bay seasoning is the star of this dish—it's a blend of celery salt, paprika, and spices that gives the boil its signature taste.

Feel free to adjust the amount to your preference. This recipe is easily scalable; just keep the slow cooker no more than three-quarters full.

• sea scallops: Use bay scallops for a sweeter, smaller bite; reduce cooking time by 30 minutes.
• andouille sausage: Substitute smoked kielbasa or chorizo for a different smoky flavor.
• baby potatoes: Use quartered red potatoes or Yukon Golds if baby potatoes are unavailable.
• Old Bay seasoning: Make a homemade blend of celery salt, paprika, black pepper, and cayenne.

Equipment

• 6-quart slow cooker
• Mixing bowl
• Whisk
• Slotted spoon
• Cutting board
• Chef's knife
• Measuring spoons
• Measuring cups