• 10 oz. Frozen Corn
  • 4 Small, Red Potatoes - cleaned and quartered.
  • 1 Medium Yellow Onion, chopped
  • 3/4 c. Chopped Carrots
  • 1 tsp. Thyme, dried
  • 1 tsp. Garlic, minced
  • 1/4 tsp. Black Pepper
  • 3 c. Chicken Broth
  • 1/2 c. Water
  • 1 c. Evaporated Milk
  • 3 T. Cornstarch
  • 6 oz. Canned Crab Meat, drained
  • 1/2 c. Green Onions, sliced

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Crab is so versatile; it works well in soups and stews, pasta dishes, and of course-crab cakes!  I like to stock up when it’s on sale and make a big batch of this yummy, healthy soup–Slow Cooker Potato Crab Chowder.

  1. Place potatoes and carrots in the bottom of a 5-Quart slow cooker.
  2. Next add the chopped onion on top potatoes/carrots in the slow cooker.
  3. Add thyme, garlic, and pepper.
  4. Next, pour broth and water into the slow cooker.
  5. Cover and cook on LOW for 3-4 hours.
  6. After 3-4 hours, stir together evaporated milk and cornstarch in a medium bowl until smooth.
  7. Pour milk mixture into the slow cooker and stir ingredients. Lightly mash potatoes.
  8. Stir in the corn.
  9. Re-cover and cook on LOW 1 hour.
  10. Lastly, stir in crab meat and green onions right before serving.


Happy Crocking!

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Slow Cooker Potato Crab Chowder


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