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Slow Cooker Citrus Beef & Veggie Stir-Fry
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**Slow Cooker Crab Corn Chowder

Slow Cooker Paleo Crab & Corn Chowder

  • Cooking Time:

    8 hours
  • Servings:



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”



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.

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Mae ... OTP in the ATL
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 🙂


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.

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