Using a fork, mix the flour, and the chicken flavored Better Than Bouillon with 1 cup of the milk until you have a smooth mixture. Set aside.
In a small saucepan over medium heat, melt the butter. Once the butter is fully melted, add the remaining two cups of milk to the saucepan, continually stirring with a fork or whisk as the milk heats up.
Once the milk in the saucepan begins to get frothy and boil, slowly add the milk and flour mixture to the saucepan, continually stirring as you add it.
Continue to stir as the soup begins to bubble and thicken.
Turn off the heat and continue stirring for another minute or two as the soup cools.
prepare the Slow Cooker
Spray the inside of the liner with cooking oil and then add the potatoes, sausage, onion, cream of chicken soup, and Creole seasoning to the slow cooker.
Mix all the ingredients together.
Close the pot and set the slow cooker on High for 4 hours or Low for 6 to 8 hours.
10 minutes before cooking has completed, add the shrimp, and mix them in.
Allow to cook for an addition 10 minutes or until the shrimp is fully cooked.