Instructions:
Preparation: Place the raw shrimp in the bottom of your slow cooker.
Mixing: In a bowl, whisk together the minced garlic, chicken broth, lemon zest, lemon juice, red pepper flakes, black pepper, and a pinch of salt.
Pouring: Pour the garlic lemon mixture over the shrimp in the slow cooker.
Adding Butter: Slice the butter into a few pieces and place them on top of the shrimp.
Cooking: Cover and cook on low for about 2 hours, just until shrimp are pink and cooked through. Check at the 1.5-hour mark to avoid overcooking.
Garnishing: Once done, garnish with the fresh parsley and give it a gentle stir to combine all those wonderful flavors.
Serving: Serve it hot with extra lemon wedges for an added zing.
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