I'm dreaming of sunny days ahead and was looking for bright yet comforting meals to get through this weird hail, snow, & cold weather we've been having here in Victoria and this crockpot meal was just what I needed!

It's really simple to make and the hint of lemon in it was so nice! I made mine in the crockpot as that is the “laziest” option but the original recipe also has instructions for both the stovetop and instant pot (and is linked at the bottom).

Enjoy!

• 2 Tbsp olive oil
• 1 medium yellow onion, finely chopped
• 1 tsp salt, divided
• ½ tsp turmeric powder
• 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

1. 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.
2. Add the turmeric, stirring until fragrant. Carefully transfer the onion mixture to a 6-quarter slow cooker.
3. 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.
4. Cover and cook on high for 4 hours, or low for 6, or until the chicken is cooked through and the vegetables are tender.
5. 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.
   
   This recipe is originally from Real Food Whole Life. You can find the original recipe and both stove top and instant pot instructions here.