Zimmy's Nook

@zimmysnook

Slow Cooker

Crockpot Slow Cooker Shrimp Boil

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Two crockpots, both filled with a shrimp bowl. Once crockpot is a mini that is portable.

Crockpot™ Slow Cooker Shrimp Boil.

A summertime seafood boil always tastes better when picnicking next to a large body of water. There is something about the location that stimulates all your senses (smell, sight, touch, taste, even sound) and creates the ultimate experience to enjoy this classic meal of well seasoned potatoes, sausage, shrimp, corn, and onions.

While all the ingredients (except the shrimp) simmer away in the Crockpot™ 3-Quart Manual Slow Cooker for a few hours, we pack up our tablecloth, napkins, forks, drinks, sunscreen, hats, etc.

Ingredients for a shrimp boil are laid out beside two crockpots.
Three crockpots, a large on and two mini lunch crocks getting filled with a shrimp boil. A red and white tablecloth, keys, a car charger and sunglasses are the table as well.

The shrimp is tossed in for 20 minutes, then the meal is divided into our Crockpot™ Lunch Crock® Food Warmers. The 20 oz size makes them the perfect size for individual on-the-go meals. While the Seal & Store Lids, ensure our portions will not spill in transport. Once, they are securely packed into the back of the car, and plugged in to keep everything warm, as we head off to our favourite picnic spot right beside by the water.

A black and a green mini lunch crock pot in a wooden basket getting charged in the drunk of a car.
A close up image of a lunch crock Crockpot of a woman holding a shrimp that she is about to eat from her shrimp boil meal.
A close up image of a lunch crock Crockpot of a someone holding a fork with a potato on it and about to eat it.
A woman wearing a straw hat sitting at picnic table with a red and white checkered tablecloth about to eat from her lunch crock pot.

An easy to clean tablecloth and lots of napkins are key to creating the perfect experience as you dig in with your hands, to peel the juicy shrimp and clean the kernels off the mini cobs!

If your try our Slow Cooker Shrimp Boil, be sure to leave us a comment and a rating.

Disclosure: I have participated in a paid partnership with Crockpot™. However, all opinions in this post are my own.

Two crockpots, both filled with a shrimp bowl. Once crockpot is a mini that is portable.

Crockpot Slow Cooker Shrimp Boil

A summertime seafood boil always tastes better when picnicking next to a large body of water. There is something about the location that stimulates all your senses (smell, sight, touch, taste, even sound) and creates the ultimate experience to enjoy this classic meal of well seasoned potatoes, sausage, shrimp, corn, and onions.
While all the ingredients (except the shrimp) simmer away in the Crockpot™ 3-Quart Manual Slow Cooker for a few hours, we pack up our tablecloth, napkins, forks, drinks, sunscreen, hats, etc.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 3 hrs 50 mins
Total Time 4 hrs
Course Dinner, Entree, Lunch, Main Course
Cuisine American
Servings 3 People

Equipment

Ingredients
  

Seasoning Blend for Shrimp Boil

  • 2 teaspoons celery salt
  • 1 ½ teaspoons paprika
  • ½ teaspoon salt
  • ½ teaspoon ground dry mustard
  • ½ teaspoon ground ginger
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon crushed red pepper flakes

Optional

  • ¼ teaspoon freshly ground white pepper
  • Pinch ground nutmeg
  • Pinch ground mace
  • Pinch ground allspice
  • Pinch ground cinnamon
  • Note: Substitute 2 tablespoons of Old Bay Seasoning or favourite seafood seasoning for the seasoning blend.

Ingredients

  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon hot sauce or to taste
  • 18 tiny red potatoes or 6 ounces larger red potatoes, cut into 1-inch cubes
  • 9 red pearl onions outer skin layer removed
  • 5-to-6 ounce spicy Portuguese Chouriço substitute sweet sausage, to taste, sliced into ¼-inch rounds
  • 1 ear of corn cut in 8 riblets (See Cook’s Tip in notes below on how to cut the corn)
  • 3 cloves of garlic
  • 3 bay leaves
  • 1 tablespoon chopped fresh tarragon plus more for serving
  • 10 ounces large wild shrimp shell on (size: 20-30 per pound)

Serving suggestions

  • Chopped Tarragon
  • Hot sauce
  • Crusty bread
  • Cold beverages
  • Forks
  • Lots of napkins
  • Container for shrimp shells and corn husks

Instructions
 

  • Whisk together the seasoning blend (or premade seasoning), lemon juice, hot sauce and 3 cups water, set aside.
  • Place the potatoes, onions, sausage, corn, garlic, and bay leaves into the Crockpot™ 3-Quart Manual Slow Cooker, then stir in seasoned water mixture.
  • Cover and cook on low heat for 3.5 hours (or until potatoes are almost tender).
  • Stir in shrimp. Cover and cook for 20 minutes, stirring a couple of times.
  • (** Note: If serving immediately, cook until shrimp is completely cooked through, opaque & pink.)
  • Transfer to two Crockpot™ Lunch Crock® Food Warmers and transport to picnic site plugged in using your Power Inverter, to keep the Lunch Crocks warm. (Ensure to pack these securely, so they don’t move during the trip to your destination).
  • Set up your picnic, pass the napkins and dig in!

Notes

Cook’s Tip: To cut corn into riblets, carefully cut the corn cob in half lengthwise. Place each half flat-side down and cut each in half lengthwise. Then cut each of the four pieces in half across the middle. Alternatively, cut into 1.5-inch rounds.
Keyword Crockpot Recipe, Shrimp boil, Slow cooker recipe, Slow cooker shrimp boil, Summer crockpot ideas, Summer slow cooker ideas
Tried this recipe?Let us know how it was!

Hope you enjoy this Crockpot Slow Cooker Shrimp Boil recipe!

We would love to here from you, please leave us your feedback in the comment box below.

You may also like these other Crockpot™ recipes –

Have a delicious day! James (aka Zimmy) & Elaine

Slow Cooker Poutine With Meatballs

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A top down view of poutine with meatballs. A red and white check snack bowl if filled with potato wedges and cheese curds which are covered in gravy and meatballs.

Slow Cooker Poutine With Meatballs.

Canada Day is right around the corner eh, and what better way to celebrate than Poutine! Baked potato wedges, covered with cheese curds, hot gravy and meatballs, then finished with chopped tomatoes, parsley, and parmesan. A Canadian classic made simple using my Crockpot™ Slow Cooker.

I made the gravy in the Crockpot™ Design Series 3-Quart Manual Slow Cooker a day early, left it in the removeable stoneware and put it in the refrigerator until it was time to reheat it. The mini meatballs were also made the day before and reheated in the hot gravy. Everything was kept piping hot and ready to serve when the wedges came out of the oven. Easy peasy!

Ingredients measured and laid out beside a copper slow cooker.
Spooning meatball gravy onto potato wedges and curds.
Two red and white check lined paper bowls are filled with poutine in the foreground. Potato wedges, poutine toppings and a copper slow cooker are in the background.
A close up view of poutine with meatballs. A red and white check snack bowl if filled with potato wedges and cheese curds which are covered in gravy and meatballs.

The 3 temperature settings on the slow cooker is perfect for cooking, reheating, and keeping the gravy warm. Plus, clean-up is a breeze, because the removeable stoneware and glass lid are both dishwasher-safe!

Interested in getting your own Crockpot™ Design Series 3-Quart Manual Slow Cooker so you can try this fun and easy recipe? Check out the link here for a convenient way to purchase your own. 

Disclosure: I have participated in a paid partnership with Crockpot™. However, all opinions in this post are my own.

A top down view of poutine with meatballs. A red and white check snack bowl if filled with potato wedges and cheese curds which are covered in gravy and meatballs.

Slow Cooker Poutine With Meatballs

Canada Day is right around the corner eh, and what better way to celebrate than Poutine! Baked potato wedges, covered with cheese curds, hot gravy and meatball, then finished with chopped tomatoes, parsley, and parmesan. A Canadian classic made simple using my Crockpot™ Slow Cooker.
I made the gravy in the Crockpot™ Design Series 3 QT Manual Slow Cooker a day early, left it in the removable stoneware and put it in the refrigerator until it was time to reheat it. The mini meatballs were also made the day before and reheated in the hot gravy. Everything was kept piping hot and ready to serve when the wedges came out of the oven. Easy peasy!
Print Recipe Pin Recipe
Prep Time 45 mins
Cook Time 4 hrs
Total Time 4 hrs 45 mins
Course Main Course, Side Dish, Snack
Cuisine French Canadian
Servings 6 People

Equipment

Ingredients
  

Meatballs (Make Ahead)

  • 1 lb lean ground beef
  • ½ cup Panko breadcrumbs
  • ¼ cup freshly grated Parmesan
  • 1 large egg
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon dried parsley
  • ¼ teaspoon garlic powder
  • ¼ teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon granulated onion

Gravy (Make Ahead)

  • 4 cups 750 mL beef broth
  • 1 cup concentrated beef broth
  • 3 tbsp 15 mL butter
  • ½ onion chopped
  • ¼ cup 60 mL cider vinegar
  • 2 tablespoons brown sugar
  • 2 tablespoons tomato paste
  • 2 tablespoons flour
  • 2 tablespoons soy sauce
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon freshly ground pepper
  • 3 tablespoons cornstarch
  • 2 tablespoons water

Potato Wedges

  • 3 pounds small Russet potatoes
  • 3 tablespoons olive oil
  • Salt to taste

Potato Seasoning

  • 2 teaspoons paprika
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon pepper
  • ¼ teaspoon cayenne

Poutine Toppings

  • 200 g Cheddar Cheese Curds
  • 2 small tomatoes seeds and wet part removed, chopped (1 cup)
  • Grated Parmesan
  • Chopped parsley

Instructions
 

Meatballs (Make Ahead)

  • In a large bowl, combine ground beef, Panko, Parmesan, egg, oregano, basil, parsley, garlic powder, salt, pepper, and granulated onion. Using a wooden spoon or clean hands, stir until well combined.
  • Roll the mixture using a 1 teaspoon measure to form the meatballs, forming about 54 meatballs.
  • Drizzle with olive oil and lightly coat each meatball, then place on a parchment lined sheet pan and cook for 8-10 minutes. Shaking the meatballs halfway through the cook.
  • Transfer to a paper towel-lined plate and refrigerate when cooled.

Gravy (Make Ahead)

  • Pour beef broth and concentrate into the slow cooker, turn on high and cover.
  • Meanwhile, in a skillet, melt butter and brown onions on medium heat for 4-5 minutes.
  • Add cider vinegar and brown sugar. Bring to a boil and let boil for 3–4 minutes. Then add a ladle of the beef stock to the skillet.
  • In a small bowl mix the flour, tomato paste, Worcestershire sauce, soy sauce and black pepper. Then whisk into the skillet until combined.
  • Add the skillet mixture to the slow cooker, cover and cook on high for 3 hours.
  • Once the slow cooker is bubbling, in a small bowl, mix a ‘slurry’ of the cold water and cornstarch. When the cornstarch mixture is smooth, whisk it into the bubbling slow cooker.
  • Cook for another hour (whisking occasionally) until the gravy has thickened. ** If using the gravy immediately, add meatballs 30 minutes after the cornstarch. **
  • If making ahead, let cool and refrigerate until ready to reheat.

Potato Wedges

  • Wash the potatoes.
  • Cut each potato in half lengthwise, then cut each half into 4 wedges (8 wedges per potato). Larger potatoes will need to be cut into additional wedges. (They should be about 3/4 thick.)
  • Place the wedges into a large bowl. Fill the bowl with cold water and soak the potato wedges for at least 20 minutes. Dry the potatoes thoroughly before baking.
  • Preheat oven to 425°F. Line a large baking sheet with parchment paper.
  • Combine seasoning ingredients (no salt). Add olive oil to the seasoning mixture and stir well to combine. Drizzle over the potato wedges and use your hands to toss until evenly coated.
  • Place wedges on the baking sheet, leave space between the wedges to get crispy edges. Sprinkle with salt to taste. Bake for 20 minutes. Flip each over and bake for approximately 20 more minutes. Wedges should be golden brown and cooked through.

Assemble the Poutine

  • Divide potato wedges into six individual ‘boats’ or bowls.
  • Layer on the cheese curds and pour/spoon the hot gravy with meatballs over the curds and wedges.
  • Top with fresh chopped tomatoes, grated Parmesan, and parsley.
  • Hope you enjoy it, eh!

Notes

*** If the gravy was made ahead of time, reheat in the slow cooker on high at least 3 hours before you plan to serve it. Add the meatballs to the hot gravy about an hour before serving.
Keyword Canada Day Inspiration, Canada Day Recipes, cheese curds, comfort food, French Fries and gravy, meatball recipe, potato wedges, Poutine, Slowcooker poutine, Slowcooker recipe
Tried this recipe?Let us know how it was!

Hope you enjoy this Slow Cooker Poutine with Meatballs recipe!

We would love to here from you, please leave us your feedback in the comment box below.

You may also like these other Crockpot™ recipes:

Have a delicious day! James (aka Zimmy) & Elaine

Fiesta Chicken Chili

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A twenty ounce mini lunch crock if filled with a bright and colourful chicken chili and is ready to be transported on a road trip along with a picnic basket.

Fiesta Chicken Chili.

Fresh vegetables, chicken thighs, butter beans and spices combine to create a light, flavourful meal, perfect for a midweek dinner, meal planning for lunches or taking on a road trip.

Use the Crockpot™ Lunch Crock to enjoy a hot lunch at the office or on the road. Add cilantro, jalapeños, guacamole, and tortilla chips to create a Fiesta of flavour out of the simplest of ingredients.

We are proud to have partnered with Crockpot™ as Ambassadors for 2022! However, opinions in this post are always our own.

Ingredients for slow cooker chicken chili with a portable 20 oz Lunch Crock and a copper 3 quart slow cooker.

Elaine and I love to take road trips, and while we are out, stop for picnics on-the-go. The @Crockpot Lunch Crock is ideal for carrying and warming leftovers. We plug it into the power outlet in the back of the car and now we no longer have to pack just sandwiches or charcuterie when hitting the road!

A mini black crockpot lunch crock filled with chilli ready to get the lids put on to take on a road trip.
A woman's hand is dipping a nacho in her mini black portable crockpot on her lap.

The 20oz size is perfect for individual meals, so I can also deliver chili, soup, pasta or even oatmeal to my mom & dad and they can help themselves to a hot meal at their convenience. When mom & dad are done, I just pop the storage container and inner lid into the dishwasher and it’s ready for the next meal delivery or adventure.

Not only is the Crockpot™ Lunch Crock™ Food Warmer convenient, but it is also darn freaking cute! The most difficult part is picking a colour! Check them out for yourself, they are available here on Amazon.

A black, green and pink Crockpot™ Lunch Crocks. They have a handle and two lids.
A twenty ounce mini lunch crock if filled with a bright and colourful chicken chili and is ready to be transported on a road trip along with a picnic basket.

Fiesta Chicken Chili

Fresh vegetables, chicken thighs, butter beans and spices combine to create a light, flavourful meal, perfect for a midweek dinner, meal planning for lunches or taking on a road trip. Use the Crockpot™
Lunch Crock to enjoy a hot lunch at the office or on the road. Add cilantro, jalapeños, guacamole, and tortilla chips to create a Fiesta of flavour out of the simplest of ingredients.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time: 4 or 8 Hours 4 hrs
Total Time 4 hrs 10 mins
Course Dinner, Lunch, Main Course
Cuisine Tex-Mex
Servings 3 – 4 people

Equipment

Ingredients
  

  • 1 ½ cups canned diced tomatoes
  • 1 cup chicken broth
  • ½ teaspoon pepper
  • ¼ teaspoon salt
  • ½ teaspoon smoked paprika
  • ½ teaspoon chili powder
  • 1-2 teaspoons hot sauce to taste
  • 1 red onion diced
  • 1 green pepper chopped
  • 1 red pepper chopped
  • ½ orange pepper chopped
  • 1 jalapeño diced
  • 1 cob of corn kernels removed (or 3/4 cup frozen)
  • 1 ½ pounds skinless boneless, chicken thighs, cut into 1-inch cubes
  • 1 x 14 or 15-ounce can butter beans rinsed and drained

Instructions
 

  • While you prep the vegetables and chicken, add the tomatoes, chicken stock, spices and hot sauce to the Crockpot 3-Quart Manual Slow Cooker. Turn to the Low setting for an 8 hour cook, or the High setting for a 4 hour cook.
  • As you prepare the vegetables and chicken, add them directly to the Crockpot. Finally add the butter beans, stir to combine, and cover.
  • Cook on Low for 8 hours or on High for 4 hours.
  • Serve with cilantro, jalapeño slices, guacamole, lime wedges and tortilla chips.
Keyword Chicken chili, Crockpot Recipe, healthy recipe, meal prep, Slow cooker, Slow cooker chili
Tried this recipe?Let us know how it was!

Hope you enjoy my Fiesta Chicken Chili recipe!

We would love to here from you, please leave us your feedback in the comment box below.

You may also like these other Crockpot™ recipes:

Have a delicious day! James (aka Zimmy) & Elaine

Slow Cooker Spring Risotto

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Two bowls of pea and asparagus risotto finished with basil, Parmesan and lemon.

Slow Cooker Spring Risotto.

Creamy, silky, flavourful risotto with asparagus, peas, green onions, parmesan and lemon.

Risotto, the delicious Italian dish made by cooking a starchy, short grain rice with broth until it becomes creamy. The traditional technique to create this dish is to slowly ladle in warm broth to a pot full of rice, then stir the broth until it is absorbed, then ladle in more broth and repeat. (I am exhausted just thinking of it! 😊) The goal is to take a few basic ingredients and coax them to a place that when served, the risotto spreads out into a silky, creamy flavourful pool.

This Crockpot recipe achieves a similar and very tasty result in about an hour, without all the painstaking stirring and pouring.

If you have the time, I encourage you to infuse your broth before making the risotto. The flavour of risotto is strongly defined by the broth, so the more flavour in, the more flavour out.

Elaine and I are proud to announce that we have partnered with Crockpot™ as Ambassadors for 2022!

For this post we used the Crockpot™ Design Series 3-Quart Manual Slow Cooker in Copper. A perfect size to create small meals and dips.

A plated bowl of a slow cooker spring risotto with asparagus and peas. With a rose copper Crockpot in the background.
A plated bowl of a slow cooker spring risotto with asparagus and peas get lemon zested on it. With a rose copper Crockpot in the background.
A close up of a bowl of asparagus and pea risotto.

Watch the video here

Two bowls of pea and asparagus risotto finished with basil, Parmesan and lemon.

Slow Cooker Spring Risotto

The traditional technique to create this dish is to slowly ladle in warm broth to a pot full of rice, then stir the broth until it is absorbed, then ladle in more broth and repeat (I am exhausted just thinking of it! 😊) The goal is to take a few basic ingredients and coax them to a place that when served, the risotto spreads out into a silky, creamy flavourful pool. This Crockpot recipe achieves a similar and very tasty result in about an hour, without all the painstaking stirring and pouring. If you have the time, I encourage you to infuse your broth before making the risotto. The flavour of risotto is strongly defined by the broth, so the more flavour in, the more flavour out.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 1 hr 5 mins
Infused Broth (optional): 3 hrs 30 mins
Total Time 1 hr 15 mins
Course Dinner, Entree, Lunch, Main Course, Side Dish
Cuisine Italian
Servings 4 People

Equipment

Ingredients
  

Infused Broth

  • 6 cups vegetable broth (store bought or homemade)
  • 8 asparagus ends – woody pieces that you would normally discard (spears/tips will be used in the risotto)
  • 1 celery stock roughly chopped
  • 12 pea shells or snow peas (peas will be used in the risotto)
  • 4 green onions roughly chopped
  • ¼ teaspoon salt

Risotto

  • 3 tablespoons olive oil
  • 1 cup Arborio rice
  • ⅓ cup white wine
  • 4 cups of warm broth infused broth or regular broth, plus more if required
  • ¼ teaspoon salt
  • 8 asparagus spears 2-inch tips cut off, then stem cut in ¼” pieces
  • ⅓ cup peas plus 12 peas on the half pod (or ½ a cup if you are not using pods – fresh or frozen)
  • ½ cup fresh grated Parmesan

For serving

  • Lemon zest
  • Fresh parmesan
  • Basil leaves

Instructions
 

Infused Broth (make ahead):

  • Add all the stock ingredients into the slow cooker. Simmer on high for 3-4 hours covered, then 30 minutes uncovered. Measure 4 cups for risotto and reserve any extra for finishing if required.

Risotto:

  • Turn the slow cooker on high, add oil and heat for 5 minutes.
  • Add rice and stir to coat.
  • Add wine and cook uncovered for 5 minutes.
  • Add warm broth and salt. Stir to combine.
  • Cover and cook for 50 minutes.
  • The rice should be plump and there should be about 1 ½” of liquid on top. Place the asparagus pieces and shelled peas in the liquid, then add the half pods gently on top. Cook for 5-7 minutes.
  • Remove the half pods to a plate.
  • Mix the rice. It should be creamy not sticky, and the rice should be just tender. If the rice is hard or the consistency is not creamy add some of the reserved warm broth, 1/2 cup at a time. stir to combine until creamy consistency is achieved.
  • Add parmesan and stir to combine.
  • Plate portions in rimmed bowls or on plates. Add pea pods (if using) around risotto, then add a few basil leaves. Sprinkle with fresh parmesan and lemon zest, the season with freshly ground pepper.

Video

Keyword asparagus and pea risotto, Asparagus risotto, CrockPot Risotto, Slow Cooker Risotto, Spring recipes, Spring Risotto
Tried this recipe?Let us know how it was!

Hope you enjoy this Slow Cooker Spring Risotto recipe!

We would love to here from you, please leave us your feedback in the comment box below.

You may also like these other Crockpot™ recipes:

Have a delicious day! James (aka Zimmy) & Elaine