Slow Cooker Maple Citrus Sweet Potatoes
Slow Cooker Sausage & White Cheddar Breakfast Casserole
Slow Cooker Triple Berry Crisp
Slow Cooker Coconut Rice Pudding with Fresh Mango
Slow Cooker Spicy Steak Fajitas
Slow Cooker Tequila Lime Chicken
Slow Cooker Citrus Beef & Veggie Stir-Fry
Slow Cooker Black Bean Turkey Chili
Slow Cooker Cran-Orange Porkloin
Slow Cooker Healthier Chicken Curry
**Slow Cooker Crab Corn Chowder

Slow Cooker Paleo Crab & Corn Chowder

  • Cooking Time:

    8 hours
  • Servings:

    8

Ingredients

2 T. grass-fed butter (or ghee)
1 onion, diced
1/2 c. sweet bell pepper
4 c. free-range chicken broth (or homemade)
1 parsnip, diced
1/3 tsp. thyme
4 oz. green chiles, drained
1 c. frozen corn
12 oz. crabmeat, canned works well
1/2 tsp. chili powder or paste
dash salt and pepper
1 c. coconut milk (canned)
avocado slices or scallions for garnish

I promise you that you will love Slow Cooker Paleo Crab & Corn Chowder – well, “paleo-esque” as corn is not Paleo-Friendly!  If you want to stick to true Paleo fashion then skip the corn.  You could replace with another veggie, like zucchini.  I cannot promise you that the soup will last long. – You’d better double this recipe if you like leftovers!

  1. Melt butter in skillet over medium heat.  Saute onions until they are translucent, then scrape onions and butter into crock.
  2. Add all other ingredients to crock, EXCEPT coconut milk and (optional) avocado.
  3. Cover. Crock on Low for 8 hours.
  4. After 8 hours, add coconut milk, stir well, and remove crock insert from base.
  5. If you desire a smooth, pureed soup, use a stick blender to puree soup lightly while in crock, or remove 1/2 of soup from crock and blend in blender until smooth, then add back to the crock and mix well.

Optional: Garnish with bacon, green onions or avocado.

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”

XOXO,

Jenn

Slow Cooker Paleo Crab & Corn Chowder

 

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly “Mom Monday” segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

1
Leave a Reply

avatar
1 Comment threads
0 Thread replies
0 Followers
 
Most reacted comment
Hottest comment thread
1 Comment authors
Mae ... OTP in the ATL Recent comment authors
  Subscribe  
newest oldest most voted
Notify of
Mae ... OTP in the ATL
Guest
Mae ... OTP in the ATL

In recipes calling for corn, I have paleorized them by subbing an equal amount (by volume or weight) of diced or cubed yellow bell pepper, daikon or jicama. For added color, sautéing the daikon or jicama in a bit of oil or broth and ground turmeric works well. And, none of these subs change the finished flavor of the recipe overly much 🙂

–Mae

Meet Jenn Bare

Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

She innovates recipes daily...

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix.

Crockpot Books

Get Crocked: Fast & Easy Slow Cooker Recipes

Read More

Sign up for my Newsletter!

Get the best slow cooker recipes, tips & tricks right to your inbox!
PLUS be the first to know about my giveaways and contests!

  • This field is for validation purposes and should be left unchanged.
0 Shares
+1
Share
Tweet
Pin