Skinny Crockpot Broccoli & Cheese Chicken Chowder


As usual I have a million projects going on and have a bunch of recipes from the last few weeks that I’ve been meaning to post, each of which I’m super excited to share with you, but since it’s a rainy, gloomy day on my end (as it was when I came up with this recipe) this soup recipe seems fitting. Now as you can imagine, soup is rarely on our menu during these summer months when it feels like it’s nine million degrees outside, but as I previously stated, every now and again we’ll get a dreary day that warrants a soup fix. I’m sure I’m not alone in saying I love Panera’s broccoli cheese soup, but being that I really have no business eating anything in its full-fat form until I reach my goal weight, I’ve been forced to explore healthier soup options and this inspired me to come up with a “skinny” version of broccoli cheese soup (and I already had the ingredients on hand).

So upon hunkering down for fake hurricane Arthur, lol, I prepped this recipe and threw it in the crockpot, I decided to add chicken in order to satisfy my hubby’s need for a “meal” (we often disagree on whether or not pasta or soup without meat constitute a meal, I say yes, he says no way, lol) and because I had two chicken breasts left over from the yummy crockpot chicken fajitas I had made a few nights prior. This soup was super easy and was a huge hit! The chicken makes it hearty so you’re less likely to miss the heavy cream and extra cheese. Speaking of heavy, I actually now find myself to prefer the “skinny” version of many recipes, because while comfort food is delicious I tend to feel like a sluggish blob after finishing a meal, where as after enjoying the skinnier version I find myself feeling satisfied but less blob-like 🙂 If you’re a broccoli cheese soup fan try this one out and let me know what you think, it’s super easy (thank you, crockpot!) to throw together andeasy on the wallet as well! In your face, Panera (just kidding, I love you lol)!     



  • 2 boneless, skinless chicken breasts, cubed
  • 2 medium carrots, diced
  • 1/2 large onion, diced
  • 10 oz. package frozen chopped broccoli (or use fresh) 
  • 1 cup water
  • 1 Tbsp. (or 2 cubes) chicken flavored bullion (I had the granulated version on hand)
  •  1/2 tsp. black pepper
  • 1/2 tsp. garlic powder
  • 1/2 tsp. dried thyme
  • 1 tsp. dried parsley
  • 1 1/2 cup fat free half-and-half
  • 1/2 cup shredded cheddar cheese
  • 2 Tbsp. corn starch


Step 1: Add cubed chicken, diced carrots, diced onions, bullion, black pepper, garlic powder and thyme to the crockpot (if using fresh broccoli add at this point as well), and set to high for 4 hours, adding frozen broccoli when there is about 1 hour remaining.


before 4

before adding cream and cheese

before adding cream and cheese


Step 2:  Once time is up add the half-and-half, shredded cheese and corn starch (use some liquid from the pot to dissolve the corn starch before adding it to the pot so that it won’t clump up) and stir to combine. Cook on high for an additional 30-45 minutes. Enjoy! I was too lazy to whip out the emersion blender, but if you like a less chunky soup, blend it up a bit. I served mine with some shredded cheese and crackers, not bad for a two step cooking process, huh? 🙂

I didn't puree mine and it was great, feel free to give yours a buzz if you want it to be a smoother soup :)

I didn’t puree mine and it was great, feel free to give yours a buzz if you want it to be a smoother soup 🙂

Easy Slow Cooker Lamb Roast


Given that my father is from Greece, my love for Greek food and flavors come as no surprise. Lamb is a big part of Greek cuisine and every one in a while, usually on special occasions my father would make the most amazing lamb roast. Preparing the roast was always a very specific (and weird) process, which involved seasoning the lamb then wrapping it in wax paper, newspaper (yes, newspaper lol), tying it together with thread and putting it in a paper bag before finally roasting it in the oven for several hours. Strange as the cooking process was, it always came out amazing and I had always wanted to attempt it myself but it was too involved for my liking so I would resort to grilling up some little lamb lollipops instead, a much quicker and easier dish to prepare. This year with Easter upon us I figured it would be a great opportunity to keep the lamb roast tradition going and attempt to make one for J and myself. I decided I would make it in the slow cooker, because whatever magic occurs in the crockpot always ensures a tasty, tender roast which was key since I was going to cry if I messed up a piece of meat that cost almost $40.00, haha. I followed my Dad’s steps for seasoning the roast but stopped there, because I’m pretty sure that cooking your food in newspaper can’t be good for you, lol. It came out amazing!!! I served it up with my Lemon and Herb Roasted Potatoes and could not have been more thrilled with this delicious meal! Sadly our grocery budget won’t allow for us to make this often but I am super excited to make my next slow cooker lamb dish. So if  you love lamb and are looking for a simple (emphasis on simple – this has only 4 ingredients!!!) recipe that is absolutely delicious and will make you look like a superstar chef, this is it!!! Καλό Πάσχα (Happy Easter)! 




Only 4 Ingredients!!!

  • 4-5 lb. lamb roast (bone in or boneless, whatever is cheaper)
  • 1 head of garlic (about 12 cloves)
  • 1 1/2 tsp. salt
  • 1 1/2 tsp. black pepper
  • 1/2 cup water


  1. Peel all of your garlic cloves (I just do so by smashing them with the broad side of the knife, it doesn’t matter if they get broken into smaller pieces).
  2. Combine salt and pepper in a small bowl.
  3. Using a small knife, cut small slits all over your lamb roast (top, bottom and sides), making sure there is one slit per clove of garlic.lamb2
  4. Take a pinch of the salt and pepper mixture and mash it into each of the slits you have made, then stuff a clove of garlic into each individual slit.lamb3lamb4
  5. Rub the remaining salt and pepper mixture all over the roast.
  6. If your roast is boneless, use a piece of kitchen twine to tie the roast together so it does not fall apart as it is roasting.                              lamb5
  7. Place the roast in your slow cooker, fatty side up.                                                                                                                                                               lamb6
  8. Cook on low for 8-9 hours or high for 4-5 hours.                                                                                                                                                                    lamb7lamb8
  9. Enjoy!!! 🙂