Step 1

Add the potatoes to the slow cooker. Arrange the potatoes in a single layer in a 6-quart or larger slow cooker.

Step 2

Add the sausage, corn, and garlic. Layer the sausage on top of the potatoes, followed by the corn and garlic.

Step 3

Season with Old Bay. Sprinkle the Old Bay evenly over the ingredients in the slow cooker.

Step 4

Add the lemon juice. Squeeze the lemon halves into the slow cooker, then toss in the squeezed halves.

Step 5

Add the water. Pour the water over the Old Bay so it incorporates throughout slow cooker; the water should come about halfway up the corn. Do not stir.

Step 6

Cook on HIGH for 4 to 5 hours. Cover and cook on the HIGH setting for4 to 5 hours.

Step 7

Add the shrimp. Add the shrimp, stir gently until just submerged, and cook until opaque, 10 to 15 minutes depending on size of shrimp. (If the slow cooker is too full to incorporate the shrimp easily, remove the corn before adding the shrimp.)

Step 8

Strain and serve. Using a slotted spoon, transfer the contents of the slow cooker to a newspaper or butcher paper-lined table. (Alternatively, spoon into shallow dishes.) Add the corn and top with the parsley, more Old Bay, and black pepper. Serve with the lemon wedges, melted butter, hot sauce, and reserved cooking liquid on the side for dipping.