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Feb 4, 2020 By Jessica Beacom

Slow Cooker Chicken Corn Chowder

Egg-Free
Gluten-free
Grain-Free
Jump to Recipe

Don’t wait for the weekend to make this ultra-creamy, ultra-comforting Slow Cooker Chicken Corn Chowder!

Seriously, don’t wait.

Run straight to the store and gather up the ingredients for this Slow Cooker Chicken Corn Chowder (which has been newly updated with Instant Pot directions). It’s the perfect one-pot, no-fuss fall meal when you’re looking for a bowl of soup you can really tuck into. You can just toss it all in the slow cooker in the morning and come home to comfort food bliss or if you didn’t plan ahead you can opt for the Instant Pot version to put dinner on the table in under an hour.

My kids looooooovvve soup which is fine with me because being allergic to eggs, I often find myself enjoying soup for breakfast when the weather turns cool and it’s a great way to use up all of the homemade broth after I make an Instant Pot Whole Chicken. For years their most oft-requested soup for dinner and school lunches was chicken noodle soup followed by Creamy Ham and Potato. But this Slow Cooker Chicken Corn Chowder is currently their favorite and I think you’ll soon see why!

Unlike our Creamy Ham and Potato Soup which relies on partially pureeing the broth and cooked vegetables to get a thick, creamy texture, this soup uses real heavy cream to give it that creamy mouthfeel you want in a chowder. Of course, if you need it to be dairy-free you can opt for a plain, unsweetened non-dairy creamer or milk alternative (I like cashew, oat or almond milk for this recipe). You don’t need a lot of heavy cream because a little goes a long way.

Take 15 min. today to make this Slow Cooker Chicken Corn Chowder #realfood #glutenfree Click To Tweet

Keep it simple.

If there’s anything I love more than good food, it’s simple, good food like this set-it-and-forget-it Slow Cooker Chicken Corn Chowder. You don’t have to thicken it with the optional potato starch, it’s still delicious – but if you’re looking for the ultra-velvety creamy soup experience then please, take the 5 minutes to thicken it before adding the cream.

And if you’ve got an extra 20-some minutes on your hands before dinner hits the table, you should consider making up a batch of these Gluten-free Sweet Potato Buttermilk Biscuits or Garlic Cheddar Biscuits for dunking into that soup of yours. You know, go all out!

 

 

Enough chatter about chowder already – it’s time to make your own batch of creamy, dreamy Slow Cooker Chicken Chowder!

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Let's Get Cookin'

Slow Cooker Chicken Corn Chowder

  • Author: The Real Food Dietitians
  • Prep Time: 20 mins
  • Cook Time: 7 hours
  • Total Time: 7 hours 20 mins
  • Yield: Serves 6 1x
  • Cuisine: Gluten-Free, Grain-Free, Egg-Free
Print Recipe
★★★★★ 5 from 4 reviews

Ingredients

  • 1  lb. boneless, skinless chicken breasts or thighs, cubed
  • 1 Tbsp. butter, ghee, or cooking oil of choice (for Instant Pot version only)
  • 1 lb. red potatoes, cut into ½-inch cubes
  • 2 large carrots, sliced
  • 2 celery ribs, sliced
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 cups corn, fresh or frozen
  • 4 cups low-sodium chicken broth (or homemade bone broth)
  • 1 tsp. dried thyme
  • 1 tsp. dried parsley
  • ¼ tsp. black pepper
  • ½ tsp. salt + more to taste
  • 3 Tbsp. potato starch to thicken, optional (may substitute corn starch or arrowroot starch)
  • ½ cup heavy cream*
  • 4 strips crisp-cooked bacon, crumbled
  • Fresh thyme and/or parsley for garnish, optional

Instructions

  1. Place the chicken, potatoes, carrots, celery, onions, garlic, and corn in the slow cooker.
  2. Add broth, thyme, parsley, pepper, and salt. Stir well.
  3. Place lid on the slow cooker and cook on LOW setting for 7-8 hours (or 4 hours on HIGH).
  4. Just before serving, remove the lid. Mix potato starch with ⅓ cup water. Stir into hot soup until thickened slightly.
  5. Turn off the heat. Stir in cream and bacon. Taste and adjust seasonings as needed. Garnish with fresh thyme and parsley, if desired.

Instant Pot Directions:

  1. Select ‘Saute’ function. Add 1 Tbsp. fat/oil to the pot. When the pot is hot, add onions, celery, and carrots and cook, stirring occasionally, for 5-6 minutes or until onions just start to soften.
  2. Stir in garlic and cook an additional 30 seconds.
  3. Add chicken, potatoes, corn, broth, thyme, parsley, pepper, and salt. Stir well.
  4. Lock lid into place and set the vent valve to the ‘sealing’ position.
  5. Cook at high pressure for 15 minutes. Allow 5 minutes of natural pressure release before flipping the vent valve to the ‘venting’ position to release residual steam.
  6. Mix potato starch with ⅓ cup water. Stir into hot soup until thickened slightly.
  7. Turn off the heat. Stir in cream and bacon. Taste and adjust seasonings as needed.

Notes

*To Make Dairy-Free: Substitute plain, unsweetened non-dairy creamer (such as NutPods, Ripple, etc.)

Tips for freezing: Prepare soup through Step 3 for the slow cooker (step 5 for the Instant Pot). Allow soup to cool completely in the fridge before transferring to a freezer-safe container.

Remove soup from freezer and allow to thaw overnight in the fridge. Place soup in large pot (or a slow cooker set to high or your Instant Pot set to ‘saute’) and heat until hot. Thicken with potato starch, if desired, and stir in cream just before serving.

Nutrition

  • Serving Size: 1/6th recipe (1 ⅔ cups)
  • Calories: 348
  • Sugar: 6g
  • Sodium: 375mg
  • Fat: 11g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 28g

Pin now to make later!

Pin image for Slow Cooker Chicken Corn Chowder


Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter. 

All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!

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About Jessica Beacom

Jessica is a Registered Dietitian Nutritionist living in Boulder, CO with her hubby and two daughters. She's been described as a 'real food evangelist' and loves sharing her knowledge with others to help them break free of the diet mentality and find their own food freedom. In her spare time she enjoys CrossFit, telemark skiing, mountain biking, teaching herself how to play the banjo and camping out under the stars.

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Reader Interactions

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  1. Kim says

    September 21, 2017 at 7:50 pm

    This recipe looks amazing!!! Can you use arrowroot powder instead of the potato starch for a thickener?

    Reply
    • Jessica Beacom says

      September 21, 2017 at 9:12 pm

      Thanks, Kim!

      Yes, you can use arrowroot starch. You may need more or less than the 3 Tbsp called for in the recipe so I’d recommend starting with less and adding more as needed.

      Reply
  2. Holly says

    September 22, 2017 at 6:14 am

    What could you use to make this dairy free?

    Reply
    • Stacie Hassing says

      September 26, 2017 at 8:04 am

      Hi Holly, you can sub full fat coconut milk for the cream and ghee or oil of choice for the butter in this recipe. Enjoy!

      Reply
  3. Julie Ragains says

    September 22, 2017 at 6:29 am

    Oh my goodness, my husband will love this! Looks delicious. I’m assuming you put the potatoes in the same time as the rest of the chicken and veggies?

    Reply
    • Jessica Beacom says

      September 26, 2017 at 8:52 am

      Hi Julie,

      Yes, you’re right about the potatoes – you add them with the other veggies.

      Reply
  4. Jenn says

    September 22, 2017 at 6:46 am

    This recipe looks absolutely delicious! I am currently 8 months pregnant and looking for freezer-friendly recipes to make before our little one is born. Would this recipe freeze well?

    Reply
    • Jessica Beacom says

      September 26, 2017 at 8:51 am

      Hi Jenn,

      Thanks and congrats! I remember the days of frantically filling the freezer before my little ones were born – it was such a help in the weeks and months following their births. Yes, this will freeze well but I’d recommend not adding the cream right away. It may separate upon thawing – so I’d suggest adding the cream after reheating from frozen. Hope that helps!

      Reply
  5. Rhonda says

    September 22, 2017 at 3:16 pm

    Can I do this on the stovetop?

    Reply
    • Stacie Hassing says

      September 26, 2017 at 8:06 am

      While we haven’t tried making this soup on the stove top, it’s absolutely possible. Just follow the instructions and instead of using a slow cooking to cook it, cook it on the stove until all veggies are tender.

      Reply
  6. Alison says

    September 23, 2017 at 9:42 am

    Do you cook the potatoes separately or can you put them in the crockpot at the same time as the other ingredients

    Reply
  7. Amy says

    October 3, 2017 at 3:58 pm

    Has anyone tried this in an instant pot?

    Reply
    • Jessica Beacom says

      October 4, 2017 at 8:04 pm

      Hi Amy,

      I have not tried in in the Instant Pot though I’m guessing it would work well to use the Poultry setting for 15-17 minutes (depending on the size of your veggies) then add the cream after you’ve released the pressure. I’d love to hear how you did it and how it turned out if you try it!

      Reply
      • Liz Bartnicki says

        November 4, 2018 at 3:54 pm

        Just made this in the instant pot (16 minutes) and it turned out fabulous!!

        ★★★★★

        Reply
  8. Diana says

    October 4, 2017 at 8:56 am

    Do you have to pre-cook the chicken before adding it in the crockpot with the veggies? Is raw chicken ok?

    Reply
    • Jessica Beacom says

      October 4, 2017 at 8:00 pm

      Hi Diana,

      You do not need to pre-cook the chicken before adding it to the slow cooker. Put in in raw and let the long slow cooking time take care of it.

      Reply
  9. Sarah says

    October 24, 2017 at 7:25 am

    This was so delicious! Easy to prep and so so tasty! My husband was skeptical because he is not a fan of corn, but he was hooked by the end of his bowl!! I was going to serve these with the gluten free cheddar biscuits, but ran out of time to make them. Next time!! 🙂

    ★★★★★

    Reply
    • Stacie Hassing says

      November 4, 2017 at 8:22 am

      Great to hear, Sarah! The Gluten-free Cheddar Biscuits are the best! You’ll love em’!

      Reply
  10. Tammy says

    November 18, 2017 at 4:50 am

    Do you think this could be doubled in the crockpot or would I need to just make two separate pots?

    Reply
    • Jessica Beacom says

      November 21, 2017 at 8:05 am

      Hi Tammy,

      You should be able to double the recipe if you’re using a 6-7 quart slow cooker. It will be full but it will work (and may require a slightly longer cooking time given the increased mass inside the slow cooker).

      Reply
  11. Sarah says

    November 21, 2017 at 7:47 am

    This was so tasty and simple. The whole family loved it!

    Reply
    • Jessica Beacom says

      November 21, 2017 at 8:37 am

      Yayyyyyyy!!!!

      Reply
  12. Jeni says

    November 29, 2017 at 4:16 pm

    This looks delish! If I’m using fresh corn cut from the cob can be cooked first?

    Reply
    • Jessica Beacom says

      December 8, 2017 at 7:41 pm

      Hi Jeni,

      No need to cook the corn first, just toss it in and let it cook with the rest of ingredients!

      Reply
  13. Nina says

    January 8, 2018 at 9:44 am

    This looks delish! Trying it today. Is it okay to use corn starch if I don’t have potato starch on hand?

    Reply
    • Stacie Hassing says

      January 8, 2018 at 11:38 am

      Yes you can substitute corn starch. Enjoy!

      Reply
  14. Mila says

    February 23, 2018 at 7:00 pm

    Could you sub coconut milk for the whipping cream? Thanks

    Reply
    • Jessica Beacom says

      February 24, 2018 at 4:55 pm

      Yes, you can use full-fat canned coconut milk in place of the heavy cream to make it dairy-free.

      Reply
  15. Susan says

    March 5, 2018 at 5:22 pm

    Delicious! New family favorite. Thank you.

    ★★★★★

    Reply
  16. Tamara says

    May 8, 2018 at 8:07 am

    I want to know if I can put raw chicken and all ingredients except cream and freeze it for cooking later.

    Reply
    • Jessica Beacom says

      May 17, 2018 at 3:12 pm

      Hi Tamara,

      Yes, you should be able to do so.

      Reply
  17. Eileen says

    August 8, 2018 at 9:38 pm

    This looks so yummy and I’d love to try it, but I am lactose intolerant . Is there a good sub for the heavy cream?

    Reply
    • Stacie Hassing says

      August 10, 2018 at 7:59 am

      You can substitute full-fat canned coconut milk. Enjoy!

      Reply
  18. Carol says

    August 19, 2018 at 5:24 pm

    Can you leave out the cream? Or use milk?

    Reply
    • Jessica Beacom says

      August 29, 2018 at 7:49 am

      Hi Carol,

      Yes, you can leave out the cream or use milk.

      Reply
  19. Cindy Teasley says

    September 19, 2018 at 9:49 am

    Any suggestions on how I can make this dairy free? It looks delicious but my stomach doesn’t do dairy.

    Reply
    • Jessica Beacom says

      September 21, 2018 at 11:51 am

      Hi Cindy,

      You can simply leave the cream out – it’s still delicious – or you can use an unflavored non-dairy milk alternative such as almond, cashew or coconut milk.

      Reply
  20. Allie M says

    September 23, 2018 at 12:38 pm

    This looks delicious!! It says a serving size is 1/6th of the recipe. What does that amount to in cups?

    Reply
    • Jessica Beacom says

      September 24, 2018 at 1:32 pm

      Hi Allie,

      I can’t recall off the top of my head what that equates to in cups but I’m guessing it’s about 1 1/2 cups per serving.

      Reply
      • Allie says

        September 30, 2018 at 8:18 am

        Thanks so much!! I am planning on making this, this week!

        Reply
        • Jessica Beacom says

          October 1, 2018 at 1:46 pm

          Enjoy!

          Reply
  21. Ally says

    September 23, 2018 at 5:20 pm

    Hi! Are ya u able to freeze this soup?

    Reply
    • Jessica Beacom says

      September 24, 2018 at 1:31 pm

      Hi Ally,

      Yes, you can freeze this soup. If you freeze it after you’ve added the cream, it’s best to allow the soup to thaw in the fridge before gently reheating it on the stove (stirring occasionally) to prevent the cream from separating. I usually freeze it before I add the cream (when it’s just brothy) then add the cream after thawing and reheating. Hope that helps!

      Reply
  22. Sarah says

    September 25, 2018 at 12:20 pm

    Hi-
    I know this post is old so Im not sure if you will respond. But when should you add the cream? I didn’t see it written with the recipe.

    Reply
    • Jessica Beacom says

      September 25, 2018 at 3:50 pm

      Hi Sarah,

      It’s noted in Step 5 to add the cream and bacon after turning off the heat. Hope that helps!

      Reply
  23. Mary says

    November 12, 2018 at 8:56 pm

    What could you substitute the whipping cream for? Coconut cream?

    Reply
    • Stacie Hassing says

      November 13, 2018 at 6:55 am

      Full-fat coconut milk is a good substitute for the whipping cream.

      Reply
  24. Heather says

    January 21, 2019 at 10:55 am

    I didn’t feel mine came out great. I think the veggies should have been cut smaller and I needed more salt. After we ate for dinner I cooked for 2 more hours on low. Reheated and still not impressed. It wasn’t very creamy either. Something else I could have done wrong?

    Reply
    • Jessica Beacom says

      January 24, 2019 at 1:00 pm

      Hi Heather,

      I’m sorry to hear that yours didn’t turn out as you’d hoped. My first guess would be that your slow cooker runs on the cool side – which might explain the longer cooking time (if the veggies weren’t really big pieces) and why it may have been waterier (due to less evaporation of the liquid). It could also be the potatoes. I’ve had some red potatoes that were really dry – though you’d never be able to tell that when buying them – and they took longer to cook and didn’t give a really velvety mouthfeel when blended.

      Reply
  25. Jen says

    January 27, 2019 at 10:02 am

    This looks phenomenal! Especially, on a zero degree day! Would this soup work on the stove top? I don’t have a slow cooker. Thanks!

    Reply
    • Jessica Beacom says

      January 28, 2019 at 5:52 pm

      Hi Jen,

      Yes, you can make this on the stovetop. To do so, just saute the onions, celery, and carrots in 1 Tbsp. cooking fat/oil of choice until the onions start to soften then add the garlic, thyme, and parsley. Cook for an additional 30 seconds then add potatoes, broth, and corn. Bring just to a boil, reduce heat, cover and simmer until veggies are tender then proceed with Steps 4 and 5 as written.

      Reply
  26. Frank says

    February 21, 2019 at 8:24 am

    Jessica,

    I am a newbie playing the househusband as my wife as decided to go back to work. I want to support her, so I am being to adventure into slow cooker receipts. I hope this one works out. Will let you know how I do. Thanks.

    Reply
    • Jessica Beacom says

      February 22, 2019 at 4:20 pm

      Hi Frank,

      Thanks for giving out recipe a try – you’re going to go great in your new role!

      Reply
  27. Selena says

    March 24, 2019 at 9:52 pm

    Could I sub coconut milk or coconut cream for the cream?

    Reply
    • Jessica Beacom says

      March 25, 2019 at 5:21 pm

      Yes, either one will work.

      Reply
  28. Christine says

    March 25, 2019 at 2:26 pm

    Easy to make and delicious. I put everything frozen in my instant pot (except the cream). Everybody in my family loved it. Even my picky teen son. Thank you!

    ★★★★★

    Reply
    • Jessica Beacom says

      March 25, 2019 at 5:11 pm

      This is so great! We love when our recipes win over picky teens!

      Reply
  29. Christine says

    August 24, 2019 at 7:07 pm

    Hi
    I was wondering if this chicken corn chowder could be frozen after it’s made.

    Reply
    • Jessica Beacom says

      August 26, 2019 at 1:52 pm

      Yes, you can freeze it but it’s best to do so without the cream (it’s best to add the cream after you’ve reheated it).

      Reply
  30. Oliva says

    November 2, 2019 at 8:14 pm

    Do you put the chicken breasts in whole and then cube after everything has cooked?

    Reply
    • Jessica Beacom says

      November 3, 2019 at 7:27 pm

      Hi Olivia,

      You cube the chicken while it’s raw then put it in the slow cooker.

      Reply
  31. Rebecca says

    November 18, 2019 at 7:04 pm

    THIS IS DELICIOUS. We made it in the Instant Pot. I didn’t have carrots (how?!) but I diced half a bag of frozen root vegetables that had carrots, parsnips, and beets. I threw bone-in, skinless chicken thighs on top of everything in the Instant Pot, cooked according to the recipe, then removed the chicken and chopped it up before adding back to the pot. Super easy and everyone loved it. Thank you 🙂

    Reply
    • Jessica Beacom says

      November 18, 2019 at 7:49 pm

      Way to be resourceful when you’re out of carrots!! So glad you loved it

      Reply
  32. Danielle says

    February 8, 2020 at 9:07 am

    Is there a substitute I could use if I don’t have potato starch?

    Reply
    • Jessica Beacom says

      February 9, 2020 at 2:58 pm

      You can use corn starch in place of the potato starch.

      Reply
  33. Jennifer says

    February 26, 2020 at 9:13 pm

    Will this freeze well?

    Reply
    • Jessica Beacom says

      February 27, 2020 at 8:06 am

      It freezes really well!

      Reply
  34. Christy says

    February 27, 2020 at 4:48 pm

    I have made this twice this week! I love it. Thank you for the recipe!

    Reply
  35. Christian says

    September 21, 2020 at 10:46 am

    Hello! I’m wondering if I can substitute the heavy cream with coconut cream, since we are dairy free. Do you think that is a good option or do you have a different suggestion? Thanks so much!

    Reply
    • Stacie Hassing says

      September 28, 2020 at 7:15 pm

      Yes, you certainly could! In fact, others have made that same substitution and said that it turned out great!

      Reply
  36. Ashley Nelson says

    October 29, 2020 at 6:41 pm

    I have a printed out version of this recipe and saw there is a banner advertising for me to “click here” for the Instant Pot version of the recipe. I obviously cannot do that to my piece of paper : ) and have searched the website with no luck. I have all the ingredients tonight but the time for the slow cooker… Could you share please?

    Reply
    • Jessica Beacom says

      October 30, 2020 at 2:03 pm

      Hi Ashley,

      I’m sorry to hear that ad is printing over the directions – it should be disabled for printing so we’ll take a closer look at that and get it fixed.

      Here are the instructions:

      Instant Pot Directions:

      Select ‘Saute’ function. Add 1 Tbsp. fat/oil to the pot. When the pot is hot, add onions, celery, and carrots and cook, stirring occasionally, for 5-6 minutes or until onions just start to soften.
      Stir in garlic and cook an additional 30 seconds.
      Add chicken, potatoes, corn, broth, thyme, parsley, pepper, and salt. Stir well.
      Lock lid into place and set the vent valve to the ‘sealing’ position.
      Cook at high pressure for 15 minutes. Allow 5 minutes of natural pressure release before flipping the vent valve to the ‘venting’ position to release residual steam.
      Mix potato starch with ⅓ cup water. Stir into hot soup until thickened slightly.
      Turn off heat. Stir in cream and bacon. Taste and adjust seasonings as needed.

      Reply
  37. Christy Hartman says

    November 9, 2020 at 6:11 am

    Any suggestions to make dairy free? Could you leave out the cream, or sub almond milk?

    Reply
    • Jessica Beacom says

      November 9, 2020 at 3:32 pm

      A non-dairy creamer made from cashews, almonds, or oats works really well since creamer is thicker than non-dairy milks.

      Reply
  38. Shasta Quinones says

    November 9, 2020 at 8:08 am

    This looks so good! Can the heavy cream be substituted for coconut cream? My doctor has me on a dairy-free diet so I’m wondering how to make this dairy-free. Also, can the potato starch be switched for arrowroot starch? Thank you!

    Reply
    • Jessica Beacom says

      November 9, 2020 at 3:36 pm

      Yes, coconut cream will work as a substitute for the heavy cream. And yes, the potato starch can be replaced with arrowroot starch.

      Reply
  39. Alicia M Wall says

    November 11, 2020 at 8:23 am

    So DELISH! Highly recommend you make this soup! Thanks for all the delicious recipes, Real Food RDs!

    Reply
    • Jessica Beacom says

      November 16, 2020 at 2:16 pm

      Thanks for giving this one a try – we’re so glad you liked it!

      Reply

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