Ingredients:

2 lbs small potatoes red or yellow (I used red)

4 cups low-sodium chicken broth or stock

1 lb turkey meatballs cut in half

4 ears fresh corn husked & quartered

2-3 tbsp Old Bay seasoning

1/2 tsp cayenne pepper more or less depending on taste (I didn’t use, due to health issues)

2 lbs large shrimp

4 tbsp butter melted

2 tbsp chopped parsley

Optional:

cocktail sauce for dipping

lemon wedges

Instructions:

Cut larger potatoes in half, should be bite size.

Place potatoes in 6 or 7 quart slow cooker.

Add chicken broth.

Top with meatballs & sprinkle on Old Bay seasoning & cayenne.

Add the corn quarters on top.

Cover & cook on low for 7 to 8 hours (3 to 4 hours on high).

Turn the slow cooker to high & gently add the shrimp & stir into mixture.

Cover & cook for an additional 10 minutes or until the shrimp are opaque.

Use a slotted spoon to transfer the shrimp boil to a large bowl or serving container. Drizzle some of the cooking liquid over the top.

Combine the melted butter & parsley, then drizzle over the top & toss gently.

Serve with lemon wedges & cocktail sauce.

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