1. Place the raw shrimp in the bottom of your slow cooker.
2. In a bowl, whisk together the minced garlic, chicken broth, lemon zest, lemon juice, red pepper flakes, black pepper, and a pinch of salt.
3. Pour the garlic lemon mixture over the shrimp in the slow cooker.
4. Slice the butter into a few pieces and place them on top of the shrimp.
5. Cover and cook on low for about 2 hours, just until shrimp are pink and cooked through. Be careful not to overcook them, as they can become tough. Your slow cooker’s power may vary, so check the shrimp at the 1.5-hour mark.
6. Once done, garnish with the fresh parsley and give it a gentle stir to combine all those wonderful flavors. Serve it up hot with the extra lemon wedges for an added zing.
