I doubled this recipe, so that it would fill the slow cooker I've got. Also, Ernie said he would suggest adding some potato to it the next time, so bear that in mind. I didn't try it (I was eating clam chowder), but Gaby devoured hers.
from A Year of Slow Cooking
1 quart chicken broth (4 cups!)
1 tablespoon butter
1 cup finely chopped onion, or 1 tablespoon dried minced onion flakes
1 (32-ounce) package of frozen corn
2 garlic cloves, chopped
1 (6-ounce) can lump crabmeat, drained and picked throug
1 cup half and half or heavy cream (to add later)
Use a 4-quart slow cooker. Pour the broth into your crockpot, and add butter and onion. Stir in frozen corn, garlic, butter, and the crabmeat (make sure you pick through canned crab---shells often occur!) Cover and cook on low for 8 hours, high for 4 hours, or until the onion is cooked through and translucent. If you'd like a thicker broth, pulse a few times with an immersible blender, or scoop out a cup or so and blend in a traditional stand blender, then stir it back in (carefully!).
Add half and half or cream.