Slow Cooker Lemony Chicken Chowder

This NON-DAIRY hearty Slow Cooker Lemony Chicken Chowder made with fresh ingredients and bright citrus flavors. Each bite tastes like a burst of summer goodness!

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What You’ll Love About Slow Cooker Lemony Chicken Chowder:

Often times folks think of crockpot meals as a winter thing but summertime is perfect for using the slow cooker. You avoid heating up the house from the usage of the oven or stove, plus, meals made in the slow cooker are usually easier and less mess to clean up. This way, you can be outside enjoying all that great weather!

We love chicken soup anytime of the year and with summer just around the corner this Slow Cooker Lemony Chicken Chowder is a light and bright meal that is awesome for warm evenings.

This soup is literally packed with veggies and chicken which means lots of texture and chunkiness. It’s filling and hearty but still feels light and fresh. The broth is luxurious and citrusy thanks to coconut milk, turmeric, and fresh lemon juice. It’s a feel-good-kind-of-soup because everything in it is so good for you!

While there may be a hefty amount of veggies to prepare, this chowder is still very easy to throw together. There is no need to get fancy with your chopping, just give everything a quick dice and you’re good to go! And if you really want to keep it simple, your local grocery store may have these items bagged and prepared for you!

Ingredients:

• Avocado or olive oil
• Yellow onion
• Turmeric
• Garlic cloves
• Chicken breast or thighs
• Carrots
• Celery
• Baby yellow potatoes
• Cauliflower florets
• Chicken stock
• Bay leaves
• Salt and pepper
• Fresh dill
• Fresh parsley
• Coconut milk
• Fresh lemon juice

What makes this recipe a Chowder?

Chowder is simply a thicker, chunkier soup made with lots of veggies and or meat. Typically chowder is made with heavy cream and corn starch for thickening.

For this recipe we skip the heavy cream and use full-fat coconut milk for a creamy finish, and lots of veggies for that classic chowder heartiness. This is still every bit as filling as a rich chowder only much lighter and much better for you!

How To Make Slow Cooker Lemony Chicken Chowder:

Step 1. Heat a small pan to medium heat and add oil and onions. Cook onions until softened. Add turmeric and garlic and cook about a minute until fragrant. Transfer to a 6 quart or larger slow cooker.

Step 2. To the slow cooker add the rest of the ingredients up until the fresh dill. Stir to combine and cook on high for 4-5 hours or low for 7-8.

Step 3. Once the chicken can easily shred with a fork and the veggies are tender, transfer the chicken to a plate and shred. Add back to the slow cooker and stir in dill, parsley, coconut milk, and fresh lemon juice. Season to taste with salt and pepper and serve.

NOTE: The slow cooker I use has an insert that’s removable for stovetop and oven use, so you can start with a sear, finish slow, and get more flavor!

Other Slow Cooker Meal You Might Enjoy:

• Slow Cooker Pulled Chicken
• Slow Cooker Spaghetti Casserole
• Overnight Slow Cooker Breakfast Casserole
• Island Slow Cooker Chicken

Slow Cooker Lemony Chicken Chowder

This NON-DAIRY hearty Slow Cooker Lemony Chicken Chowder made with fresh ingredients and bright citrus flavors. Each bite taste like a burst of summer goodness!

Print Pin Rate

Course: Dinner

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 5 hours hours

Total Time: 5 hours hours 20 minutes minutes

Servings: 5

Calories: 138kcal

Ingredients

• 1 tbsp avocado or olive oil
• 1 small onion, diced
• 1 tsp turmeric
• 1 tsp minced garlic, 1 large garlic clove
• 1 1/2 lbs boneless skinless chicken I used a combo of chicken breasts and thighs (fat trimmed off)
• 1 medium carrot, diced
• 2 celery sticks, diced
• 1 lb baby yellow potatoes cut in half or quarters
• 3 cups cauliflower florets or one small head of cauliflower
• 4 cups good quality chicken stock
• 2 bay leaves
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 tbsp fresh dill, roughly chopped
• 1/4 cup fresh parsley, roughly chopped
• 1/3 cup full-fat coconut milk from a can
• 1 large lemon, juiced

Instructions

• Heat a small pan to medium heat and add oil and onions. Cook onions until softened, about 3-4 minutes. Stir in turmeric and garlic and cook about 1-minute until fragrant. Transfer to a 6 quart or larger slow cooker.
• To the slow cooker add the rest of the ingredients up until the fresh dill. Stir to combine and cook on high for 4-5 hours or on low for 7-8.
• Once the chicken can easily shred with a fork and the veggies are tender, transfer chicken to a plate and shred. Add back to the slow cooker and stir in dill, parsley, coconut milk, and fresh lemon juice. Season to taste with salt and pepper if needed and serve.

Notes

Tips:

 

Chicken– you can cut up the chicken prior to adding to the slow cooker but I find it easier and less work to add the chicken pieces in whole. They will practically fall apart when cooked and be super easy to shred. 

Chicken stock- make sure to use a good quality chicken stock or broth. It makes all the difference. I love to use the roasted chicken better than bouillon paste. 

Lemon flavor– to add more lemon flavor, set out sliced lemon wedges so everyone can add a fresh squeeze to their own serving. 

 

Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.

Nutrition Facts
Servings: 5
Amount per serving
Calories	138
% Daily Value*
Total Fat 5.9g	8%
Saturated Fat 2g	10%
Cholesterol 17mg	6%
Sodium 8421mg	366%
Total Carbohydrate 12g	4%
Dietary Fiber 4.2g	15%
Total Sugars 3.9g
Protein 10.4g
Vitamin D 0mcg	0%
Calcium 49mg	4%
Iron 2mg	10%
Potassium 512mg	11%

Nutrition

Calories: 138kcal

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