This is a print preview of "Slow Cooker Potato-Crab Chowder" recipe.

Slow Cooker Potato-Crab Chowder Recipe
by Robyn Savoie

Slow Cooker Potato-Crab Chowder

This is a fast no fuss recipe that can be done in a slow-cooker.

Rating: 5/5
Avg. 5/5 1 vote
Prep time: United States American
Cook time: Servings: 5

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.