Name: Sunshine Lemon Chicken Chowder (Crockpot, Instant Pot, Stovetop!) Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion, finely chopped; 1 teaspoon kosher salt, divided; ½ teaspoon 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; Freshly ground pepper to taste

If you’re anything like me, you’ll love a comforting bowl that feels both cozy and refreshing. That’s exactly why this Sunshine Lemon Chicken Chowder (Crockpot, Instant Pot, Stovetop!) Recipe has become one of my go-to dishes. It’s bright with lemon, hearty with chicken and potatoes, and silky with a hint of coconut milk. Whether you’re cozying up on a chilly night or craving something light but satisfying, this chowder hits all the right notes, and the best part? You can make it your way—in the slow cooker, Instant Pot, or right on your stovetop.

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Why You’ll Love This Recipe

Versatility: Easily made in your crockpot, Instant Pot, or on the stovetop without compromising flavor.
Bright and comforting: The fresh lemon juice adds a refreshing twist to the hearty and creamy chowder.
Simple Ingredients: Uses staple kitchen ingredients but tastes like a gourmet meal.
Perfect for meal prep: Reheats beautifully, making lunches and weeknight dinners easier.

A white bowl filled with three main layers: the bottom layer is a smooth, yellow creamy soup; on top of that sit whole baby potatoes with light brown skin and shredded light yellow chicken pieces mixed together; bright green chopped herbs are sprinkled over all, adding a fresh look; on one side, three thin lemon slices lean against the soup’s edge, each slice showing a pale yellow inside and a white rind; the bowl is placed on a white marbled surface with a silver spoon near the top left and a blue and white striped cloth above it, small lemon wedges and green leaves scattered nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient works together to give you that perfect balance of creamy, tangy, and savory flavors, making this chowder both heartwarming and refreshing. When picking your produce, fresh lemons and baby potatoes really make a difference, so don’t skimp here.

Olive oil: Use a good quality extra virgin olive oil to sauté the onions for depth of flavor.
Yellow onion: Finely chopped so it melts into the chowder and adds sweetness without overpowering.
Kosher salt: Helps season each component evenly; I like to divide it between steps.
Turmeric powder: Adds warmth and gorgeous color without any fuss.
Celery: Adds a subtle crunch and aromatic base.
Baby potatoes: Their creamy texture makes the chowder filling but light at the same time.
Cauliflower: Adds a gentle sweetness and boosts the veggie content.
Chicken stock: The backbone of the chowder; homemade or store-bought works fine, but richer stock means more flavor.
Boneless skinless chicken breasts (or thighs): Thighs are juicier, but breasts keep it lean if you prefer.
Lemon juice: Freshly squeezed for that signature “sunshine” brightness.
Coconut milk (full fat) or heavy cream: Gives the chowder a creamy texture with a subtle richness—coconut adds a lovely exotic note.
Fresh parsley and freshly ground pepper: The finishing touches that bring freshness and a bit of zing.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Everyone’s got their own spin on chowder, and I love making this recipe my own depending on what’s in my fridge. Feel free to experiment and make it fit your vibe!

Use chicken thighs: I switched to thighs when I wanted a juicier, more flavorful bite. It’s a game changer if you like richer poultry.
Dairy-free option: Swap heavy cream for coconut milk for that creamy texture without dairy, which I do often!
Add corn or carrots: When I want a bit more sweetness and color, tossing in some sweet corn or diced carrots works beautifully.
Make it spicier: A pinch of cayenne or a dash of chili flakes turns up the heat if you’re in the mood for a little kick.

How to Make Sunshine Lemon Chicken Chowder (Crockpot, Instant Pot, Stovetop!) Recipe

Step 1: Sauté the aromatics

Start by warming the olive oil in your pot (whether it’s a crockpot insert on the stove, the Instant Pot on sauté mode, or a heavy-bottomed pot for stovetop). Toss in the finely chopped onion and a pinch of kosher salt to help it soften. Sauté until the onion turns translucent and fragrant—that usually takes about 5 minutes. This step builds a flavorful base, so don’t rush it or skip it.

Step 2: Build your chowder base

Add the turmeric powder and chopped celery to the pot and cook for another 2 minutes. Then, toss in the baby potatoes and cauliflower florets—they’ll give the chowder its hearty, chunky texture. Pour in the chicken stock and season with ½ teaspoon of kosher salt. Stir everything together to combine.

Step 3: Add the chicken and cook

Nestle the chicken breasts or thighs right into the broth. If you’re using a slow cooker, cover and cook on low for 4-6 hours or high for about 2 hours. For Instant Pot, seal the lid and cook on high pressure for 10 minutes, then do a quick release. On the stovetop, simmer gently for about 30 minutes or until the potatoes are fork-tender and chicken is fully cooked.

Step 4: Finish with brightness and creaminess

Once the chicken is cooked, remove it from the pot and shred it with two forks. Stir in the lemon juice and coconut milk or heavy cream to make the broth luxuriously smooth and tangy. Add the shredded chicken back and season with freshly ground pepper and chopped parsley. Taste and adjust salt or lemon if needed—this is where your chowder finds its perfect harmony.

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Pro Tips for Making Sunshine Lemon Chicken Chowder (Crockpot, Instant Pot, Stovetop!) Recipe

Don’t skip the lemon juice: It brightens and brightens this chowder in a way that transforms the whole dish.
Cut potatoes uniformly: Ensures even cooking and no surprise crunchy bites.
Choose chicken thighs for juiciness: They hold up better with long cooking and stay tender.
Avoid boiling too hard: A gentle simmer keeps chicken tender and prevents the broth from reducing too much.

How to Serve Sunshine Lemon Chicken Chowder (Crockpot, Instant Pot, Stovetop!) Recipe

A white bowl filled with a yellow soup, layered with small round potatoes and shredded light yellow chicken pieces, topped with chopped green herbs. On the edge of the bowl are three thin lemon slices with green parsley leaves as garnish. The bowl sits on a white marbled surface with scattered lemon wedges and green parsley leaves around it. A silver spoon and a blue-and-white striped cloth are visible near the bowl. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually top mine with a generous sprinkle of fresh chopped parsley and a twist of black pepper. Sometimes I add a little extra lemon zest for that pop of sunshine flavor. If I’m feeling fancy, a sprinkle of crispy fried shallots adds a great crunch.

Side Dishes

This chowder is hearty enough on its own, but my favorite sides are crusty garlic bread or a simple arugula salad dressed with lemon vinaigrette. The contrast of crunchy bread or peppery greens pairs perfectly with the creamy chowder.

Creative Ways to Present

For a cozy dinner party, serve the chowder in hollowed-out mini pumpkins or bread bowls. I tried this for a family gathering, and everyone loved the rustic charm it added. Plus, it keeps the chowder warm longer!

Make Ahead and Storage

Storing Leftovers

I store leftover chowder in airtight containers in the refrigerator for up to four days. When reheating, I usually warm it gently on the stovetop with a splash of additional stock or water to loosen it up if it has thickened.

Freezing

This chowder freezes surprisingly well! Just let it cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months. When thawing, I defrost overnight in the fridge and reheat slowly on the stovetop.

Reheating

To keep the creaminess without breaking, gently reheat on low-medium heat, stirring occasionally. If it looks too thick, add a little chicken stock or water to reach your desired consistency.

FAQs

Can I use frozen chicken for this chowder?

Absolutely! If using frozen chicken, adjust the cooking time accordingly—Instant Pot users might need to add a few extra minutes. Just make sure the chicken reaches a safe internal temperature before shredding.
Is this recipe gluten-free?

Yes! Every ingredient here is naturally gluten-free, so it’s safe for those avoiding gluten. Just double-check your chicken stock label if you’re buying pre-made.
Can I make this chowder vegetarian or vegan?

You can swap the chicken for hearty veggies like mushrooms or chickpeas and use vegetable stock. Using coconut milk keeps it vegan-friendly and creamy.
Why does the recipe use turmeric?

Turmeric adds a subtle earthiness and a gorgeous golden color that makes the chowder as visually bright as it tastes.
Can I prepare this chowder ahead of time?

Definitely! It’s great as leftovers and can be made a day ahead. Flavors deepen as it rests, making it even better the next day.

Final Thoughts

I absolutely love how this Sunshine Lemon Chicken Chowder (Crockpot, Instant Pot, Stovetop!) Recipe keeps me coming back for seconds—maybe even thirds! It’s one of those rare recipes that’s both soothing and uplifting, perfect for any season. When I first tried making it in my Instant Pot, I was stunned by how quickly these fresh, wholesome flavors came together. My family goes crazy for it every time, and I’m sure you and yours will too. Give it a try—you’ll find it’s the kind of comforting dish you want to have in your recipe arsenal forever.