Easy Slow Cooker Shrimp

Easy Slow Cooker Shrimp. A super simple, creamy shrimp dish made with just 6 things — perfect for busy nights!

Easy Slow Cooker Shrimp

Servings: 4

Ingredients

• 1 pounds frozen mini salad shrimp → still frozen, don’t thaw!
• 1 pieces can of cream of mushroom soup → 10.5 oz
• 0.5 cups low-sodium chicken broth →
• 4 tablespoons unsalted butter → cut into small chunks
• 2 teaspoons garlic powder →
• 1 teaspoons Old Bay seasoning → or any seafood seasoning

Steps

1. Add the shrimp: Spread 1 pounds frozen mini salad shrimp (still frozen, don’t thaw!) in a flat layer on the bottom of your slow cooker. Take them straight out of the freezer — no thawing needed at all!
2. Mix the sauce: In a bowl, stir together 1 pieces can of cream of mushroom soup (10.5 oz), 0.5 cups low-sodium chicken broth, 2 teaspoons garlic powder, and 1 teaspoons Old Bay seasoning (or any seafood seasoning) until everything is smooth and well mixed.
3. Pour over shrimp: Pour your sauce over the frozen shrimp so most of them are covered or sitting in the sauce.
4. Add butter: Drop 4 tablespoons unsalted butter, cut into small chunks on top of the sauce, spreading the pieces around so they melt evenly while everything cooks.
5. Cook on LOW: Put the lid on and cook on LOW for 2 to 2½ hours, until the shrimp are warm and soft. Don’t use the HIGH setting — these little shrimp cook fast and can get rubbery!
6. Stir and taste: Give everything a good stir, scraping the bottom so nothing sticks. Take a little taste and add a pinch more Old Bay or a splash of broth if you like.
7. Serve and enjoy: Switch the slow cooker to WARM. Spoon the creamy shrimp over rice, pasta, or bread and dig in!

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