Light, healthy, and bursting with flavor, Instant Pot + Crockpot Sunshine Lemon Chicken Chowder makes for an easy weeknight dinner.

“I made this for dinner today, and my husband said it’s the best new recipe I’ve made lately! Even the kids ate it!” -Stacie

It’s summer here in the Pacific Northwest and that means alllllllll the sun and fun and outdoor time.

I find myself with a newly “graduated” kindergartener, and we plan to soak up every last ounce of warm weather before she heads back to first grade in the fall.

To be honest, though, I don’t feel much like cooking as soon as the weather starts to warm.

The truth is, during the longest days of the year I crave simplicity, both in food and life.

Grilled protein & veggies or thrown together salads do the trick most nights, especially when we have fresh produce growing right in our backyard.

The exception to my no-cook summer rule? Simple meals in the Instant Pot and Crockpot.

I love the ease of throwing everything in the pot, giving it a good stir, popping on the lid, and walking away.

Bonus points for the fact that neither heats up the kitchen, so you can enjoy a nourishing meal even during the hottest days of summer.

This recipe for Sunshine Lemon Chicken Chowder is just the thing for easy, breezy summer cooking, with its light, bright flavors.

The chowder is super nourishing, too, and a hit of turmeric adds a burst of color and natural anti-inflammatory properties.

I’ve used coconut milk to add a creamy consistency, but don’t worry, it doesn’t add a strong coconut flavor. You can swap in cream if you prefer.

I used homemade chicken stock but store bought low-sodium chicken stock or use vegetable stock will work in its place. Or for extra flavor use chicken bone broth.

I hope you’ll add this one to your dinner list soon. Now, let’s make some Instant Pot + Crockpot Sunshine Lemon Chicken Chowder!

Recipe Adaptations

1 | Not into lemon? Simply skip it. Or, add more if you like the tang.

2 | Swap different fresh herbs to sprinkle on top. Dill, chives, or basil would be a lovely addition.

3 | Don’t have or don’t want to use coconut milk. Heavy cream will work in its place.

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4.93 stars (40 ratings)

Instant Pot + Crockpot Sunshine Lemon Chicken Chowder

Servings: 6
Light, healthy, and bursting with flavor, Instant Pot + Crockpot Sunshine Lemon Chicken Chowder makes for an easy weeknight dinner.
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Ingredients

  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely chopped
  • 1 teaspoon kosher salt, divided
  • ½ teaspoon turmeric
  • 1 cup chopped celery
  • 1 ½ pounds baby potatoes, halved or quartered
  • 1 small head cauliflower, separated into florets
  • 4 cups chicken stock
  • 1 ½ pounds boneless, skinless chicken breasts or thighs
  • 1-2 tablespoons freshly squeezed lemon juice
  • ⅓ cup full fat canned coconut milk, (or heavy cream)
  • Chopped fresh parsley and freshly ground pepper to taste

Equipment

Instructions 

Instant Pot Instructions

  • Add the olive oil to an electric pressure cooker. Turn to saute, add the onion and ¼ teaspoon salt and saute for 7 minutes, stirring occasionally.
  • Add the turmeric, stirring until fragrant.
  • Add the celery, potatoes, cauliflower, and ¼ teaspoon salt, stirring to combine. Add the chicken stock, chicken, and remaining ½ teaspoon salt, stirring until well combined.
  • Secure the lid, select the manual setting, and set it to high pressure for 20 minutes.
  • When the pressure cooker timer is done, quick release the pressure.
  • Remove the chicken,  and shred or chop into bite sized pieces. Add back to the pressure cooker, along with the lemon juice and coconut milk, stirring to combine. It's okay if the cauliflower breaks apart, it will add texture and body to the chowder. Taste, adding additional salt, pepper, lemon juice, or parsley if desired.

Crockpot Instructions

  • Add the olive oil to a medium pan over medium heat. Add the onion and ¼ teaspoon salt, cooking until soft, stirring occasionally, about 5 minutes.
  • Add the turmeric, stirring until fragrant. Carefully transfer the onion mixture to a 6-quarter slow cooker.
  • Add the celery, potatoes, cauliflower, and ¼ teaspoon salt, stirring to combine. Add the chicken stock, chicken, and remaining ½ teaspoon salt, stirring until well combined.
  • Cover and cook on high for 4 hours, or low for 6, or until the chicken is cooked through and the vegetables are tender.
  • Remove the chicken,  and shred or chop into bite sized pieces. Add back to the slow cooker, along with the lemon juice and coconut milk, stirring to combine. It’s okay if the cauliflower breaks apart, it will add texture and body to the chowder. Taste, adding additional salt, lemon juice, parsley or pepper if desired.

Stove Top Instructions

  • In a large pot or Dutch oven, add the olive oil and heat over medium heat. Add the onion and ¼ teaspoon salt and saute for 4-5 minutes, stirring occasionally.
  • Add the turmeric, stirring until fragrant.
  • Add the celery, potatoes, cauliflower, and ¼ teaspoon salt, stirring to combine. Add the chicken stock, chicken, and remaining ½ teaspoon salt, stirring until well combined.
  • Cover, bring to a boil, then reduce to a simmer. Simmer, covered, on low for 30-40 minutes, or until the veggies are tender and the chicken shreds easily with a fork.
  • Remove the chicken,  and shred or chop into bite sized pieces. Add back to the pot, along with the lemon juice and coconut milk, stirring to combine. It's okay if the cauliflower breaks apart, it will add texture and body to the chowder. Taste, adding additional salt, pepper, lemon juice, or parsley if desired.

Notes

Not into lemon? Simply skip it. Or, add more if you like the tang.
Swap different fresh herbs to sprinkle on top. Dill, chives, or basil would be a lovely addition.
Don’t have or don’t want to use coconut milk. Heavy cream will work in its place.
Author: Robyn Conley Downs

Nutrition Information:

Calories: 343kcal, Carbohydrates: 29g, Protein: 32g, Fat: 12g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 73mg, Sodium: 618mg, Potassium: 1424mg, Fiber: 5g, Sugar: 2g, Vitamin A: 112IU, Vitamin C: 73mg, Calcium: 61mg, Iron: 3mg
Nutrition disclaimer
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