Crockpot Chicken Chili Chowder

Crockpot Chicken Chili Chowder
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    [ID] => 8209
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    [post_date] => 2017-11-03 13:25:12
    [post_date_gmt] => 2017-11-03 19:25:12
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    [post_title] => Crockpot Chicken Chili Chowder
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    [post_name] => crockpot-chicken-chili-chowder-2
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    [post_modified] => 2018-01-08 08:07:14
    [post_modified_gmt] => 2018-01-08 14:07:14
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TOTAL TIME :30minutes8hours
  • 1 tablespoon avocado oil (sub coconut oil or butter)
  • 1 cup sweet yellow onion, diced in 1/4" pcs (approx 1/2 medium onion)
  • 1/3 cup shallot, minced (approx 1 medium shallot)
  • 5 cloves garlic, minced
  • 3/4 cup low-sodium chicken stock (ideally free range)
  • 1 15 oz can full-fat coconut milk (can sub light canned)
  • 1 1/2 lbs boneless skinless chicken breasts, diced into 1" pieces
  • 4 cups (2 medium) russet potatoes, peeled & diced into 1" pcs (they need to be small and even so they cook completely)
  • 1 medium red bell pepper, diced
  • 1 4 ounce can diced green chiles
  • 1 tablespoon sriracha
  • 2 tablespoons honey
  • 2 teaspoons sea salt, plus more to taste (I use 3 tsp, which is 1 tbsp)
  • 1/2 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 cup frozen corn
  • 2 tablespoons arrowroot or cornstarch
  • Optional: sour cream, green onions, avocado, tortilla chips
  1. Heat a saute pan to medium heat (any size will do) and add avocado oil. When oil moves quickly around the pan, add onion and shallot. Cook, stirring, until both are softened and translucent, approximately 5-6 minutes. You can add splashes of water as necessary to prevent sticking/burning. Turn heat to low and add garlic. Cook, stirring constantly, until garlic is softened and fragrant, approximately 30 seconds. Turn off heat and set pan aside.
  2. In a crockpot, combine all ingredients except corn and starch in the order listed. Stir to combine evenly, then stir in onion mixture. Cover with lid and cook on low heat for 7 hours or high heat for 4 1/2 hours. Add corn and cook another 1 hour on low or 1/2 hour on high.
  3. In a small bowl, combine starch and 2 tablespoons water. Add slurry to chowder and stir until you notice the texture thicken, approximately 30 seconds. At this point, feel free to taste for more salt or even Sriracha and add accordingly. Serve immediately. Soup will keep in the refrigerator for 5 days, if the chicken was fresh upon use.
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Previous Posts:

  • Katie

    I’ve never cooked with avocado oil, and usually use Extra Virgin Olive Oil. Is there a reason you prefer Avocado over EVOO? I do believe I have read that it has a higher smoke point, but I was also curious if there was a health reason. Thanks! And can’t wait to try this chowder — will be perfect for these upcoming chilly months!

    • Laura Lea Bryant

      Hey Katie! Yes, I like avocado oil because of the higher smoke point–I don’t have to worry about it oxidizing and going rancid. I also like the neutral flavor in certain recipes. Let me know if you give this a try! xx

  • Danielle

    Can you taste the coconut milk at all? My husband isn’t a fan, but everything other than that ingredient are flavors he loves!

    • Laura Lea Bryant

      I personally can’t taste it at all! But if he’s really sensitive to it he might!

  • Jenn

    Can I cook this on the stove as well? My kitchen is so small I don’t have room for a crockpot.

    • Laura Lea Goldberg

      I’m not sure! I️ haven’t tried it, but it could work if you can be home for quite a while to watch it.

  • Kelsie Bevington

    Do you think this would this be okay to try doing in an instant pot?

  • Kayla Kamp

    Making this for my work group on Friday – can’t wait! Thank you for sharing with us all!

    • Laura Lea Goldberg

      Yay!!! I hope it turns out well!

  • Would this work with butternut squash instead of potatoes? That’s what I have in the house but worried the flavor would overpower

    • Laura Lea Bryant

      Hi! I love your name :). I’m not positive because I’ve never tested it, but I think it would be yummy. It would definitely dictate the flavor, but I feel like it would be a good flavor!

  • Paige Isaacs

    Just made this last night in as a test for my instant pot on slow cook. Worked out well, but the potatoes were a bit firmer than I’d like and it required a little more starch to get the right consistency. Still delicious. My question is what would you suggest for a vegetarian option. I eat chicken occasionally but would like to share this with one of my plant based friends. Is there a vegetable substitution or another way to render it minus the chicken?

    • Laura Lea Bryant

      Hi! Thanks for the instant pot notes! I’ve never tested a vegetarian option so I can’t say for sure. You could try adding maybe 1 cup dried beans at the beginning and see if that works!

  • Sheryl Hausman

    Can I substitute soy milk for the coconut milk. Most coconut milk contains tree nuts which my son is allergic to.

    • Laura Lea Goldberg

      Hi! I can’t say, because I never cook with soy milk. However; I think it would take away from some of the creaminess. Let me know if you give it a try!

  • Mallory Pfiester

    Just made this and it is absolutely delish!!! I ended up adding at least another cup of chicken stock to start- it just didn’t seem like enough liquid to me. Might be because I have an 8 qt instant pot and it needed more liquid to cover the surface. I also adddd chopped frozen kale at the end 👌🏻 So good!!!!!!!!!!

    • Laura Lea Bryant

      Hi!!! Thanks for letting me know the adjustments you made! There are definitely differences in liquid required for slow cookers vs Instant pots. I’ll have to try that at some point! xoxo

  • Kayla

    Is this recipe freezable? I am the only one who eats soup in my house, so would love to freeze it to save the extra instead of 1/2ing the recipe!

    • Laura Lea Bryant

      Yes for sure!!! It freezes really well.