Slow-Cooker Low-Country Shrimp Boil

• 2 cups bottled clam juice
• 1 cup water
• 1 cup chopped onion
• 3 garlic cloves, minced
• 2 tablespoons seafood seasoning (such as Old Bay)
• 1 pound small red potatoes (1 to 1 1/2-inch diameter), halved
• 12 to 16 ounces cooked kielbasa or other link sausage, cut into 2-inch pieces
• 4 ears fresh sweet corn, husks and silks removed, halved crosswise
• 1 1/2 pounds fresh or frozen jumbo unpeeled shrimp (16/20 count), thawed
• 1 lemon, plus more wedges for serving
• Melted butter, for serving

1. In a 6-quart slow cooker, stir together the first 7 ingredients (through kielbasa). Cover and cook on high 3 hours or until potatoes are nearly tender. Add corn and shrimp; cook 1 hour more or until corn is tender and shrimp are opaque.
2. Transfer potatoes, sausage, corn, and shrimp to a serving platter. Squeeze lemon over shrimp boil. Serve with melted butter and lemon wedges.

clam juice, water, onion, garlic, seafood seasoning, red potatoes, sausage, sweet corn, shrimp, lemon, butter

Taken from food52.com/recipes/81370-slow-cooker-low-country-shrimp-boil (may not work)