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  • Slow Cooker Potato-Crab Chowder

    1 vote
    Slow Cooker Potato-Crab Chowder
    Prep: 20 min Cook: 6 hours Servings: 5
    by Robyn Savoie
    381 recipes
    >
    This is a fast no fuss recipe that can be done in a slow-cooker.

    Ingredients

    • 10 Oz. Pkg. Frozen Corn, Thawed
    • 1 Cup Frozen Hash Brown Potatoes, Thawed
    • 3/4 Cup Carrots, Diced
    • 1 Tsp. Dried Thyme
    • 3/4 Tsp. Garlic-Pepper Seasoning
    • 3 Cups Reduced-Sodium Chicken Broth
    • 1/2 Cup Water
    • 1 Cup Evaporated Milk
    • 3 Tbsp. Cornstarch
    • 6 Oz. Canned Crabmeat, Drained
    • 1/2 Cup Scallions, Sliced Diagonally

    Directions

    1. Place corn, potatoes and carrots in slow cooker. Sprinkle with thyme and garlic-pepper. Add broth and water.
    2. Cover; cook on Low 3-1/2 to 4-1/2 hours.
    3. Blend evaporated milk and cornstarch until smooth. Stir into slow cooker. Cover; cook on HIGH 15 to 30 minutes. Just before serving, stir in crabmeat and green onions.
    4. Tip: I get my crabmeat fresh from the seafood section at the grocery. They usually have precooked and shelled crab in deli salad containers.

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