Chicken Bacon Crock Pot Chowder

Chicken Bacon Crock Pot Chowder
This chowder is deliciously rich and flavorful.  If you are looking to impress your friends with your cooking skills, this would be the dish to make them. Although it keeps well in the fridge, good luck having any leftovers.

 INGREDIENTS
4 Cloves Garlic – Minced
1 Shallot – Finely Chopped
1 Leek – Cleaned, Trimmed, and Sliced
2 Ribs Celery – Diced
6 oz. Cremini Mushrooms – Sliced
1 Medium Sweet Onion – Thinly Sliced
4 Tbs. Butter – Divided
2 Cups Chicken Stock – Divided
1 lb. Boneless, Skinless Chicken Breasts
8 oz. Cream Cheese
1 Cup Heavy Cream
1 lb. Bacon – Cooked Crisp, and Crumbled
1 tsp. Salt
1 tsp. Pepper
1 tsp. Garlic Powder
1 tsp. Thyme
(2 Tbs. Peace and Love)
DIRECTIONS
Heat slow cooker on low setting
To slow cooker, add garlic, shallot, leek, celery, mushrooms, onions, 2 Tbs. butter, 1 cup chicken stock, and salt and pepper.  Cover, and cook vegetables on low for 1 hour.
Complete this next step while the vegetables are cooking – In a large skillet over medium-high heat, pan-sear the chicken breasts in the remaining 2 Tbs. butter until they are browned on both sides. – About 5 minutes each side. (Chicken will not be fully cooked during this stage.)
Remove chicken from pan and set aside. De-glaze the pan with the remaining 1 cup of chicken stock. Using a rubber spatula, scrape up any bits of chicken that may be stuck to the pan.  Add chicken stock to slow cooker.
Add heavy cream, cream cheese, garlic powder, and thyme to slow cooker.  Stir until well combined and there are no longer any visible chunks of cream cheese.
Once chicken has cooled, cut into cubes and add to slow cooker, along with bacon.  Stir until all ingredients are well combined.  Cover and let cook for 6-8 hours.
Cook Time – 6-8 Hours

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***Please note that nutritional information listed on this page is an estimation based on the products I used.  Ingredients and nutritional information can vary greatly between brands.  Always be sure to read labels***
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Comments

  1. says

    Hi,
    BRAVO BRAVO BRAVO!!! On the recipe, all I had to do was look at the pics!!! Where’s the bread & Butter I know it’s Low Carb, but you just have to make an exception!Ha Ha! Either way, awesome recipe. I’ll definitely spread the word!
    P.S.
    I’ve already book marked your post.

  2. says

    This was delicious! I made it today because I had the day off and had the extra time in the morning to do the chopping & early prep work. Do you think it would be ok if next time I did the chopping, the 1 hour of sweating the vegies and browned the chicken the night before? I don’t usually have extra time in the morning before work.

  3. says

    I made this a few days ago, planning to have some leftovers for lunch. It was so popular that it was all gone in one night. It was really delicious and easy to make. I will definitely be making it again.

  4. says

    I’ve been eying this recipe for awhile now…it’s a beautiful fall day. Perfect for chowder! I am working from home today, so it’s a great day to try it! I was able to get it all done and in the crock pot. I don’t like mushrooms and I don’t have shallots or leaks on hand. So hopefully it’ll be ok. It smells FABULOUS! I can’t wait to try it this evening!!!

  5. says

    This is simmering away as we speak. It smells AMAZING. My only question, which may seem silly, is the cook temp. Should this simmer on low the entire time? I assume yes, but wanted to be sure. Thank you so much for this awesome recipe!

  6. says

    I just made this last night and it was fantastic! I didn’t have the majority of the vegetables but I just used sweet peppers and extra celery for it. Keep up the wonderful work!

  7. Michele0427 says

    Making this tonight with zucchini, yellow squash, and cauliflower! It smells amazing!! Can’t wait to see how it turns out!!!

  8. says

    Way too much leek. It didn’t taste too bad while eating it, but that aftertaste was around for hours and hours. If I did it again, I’d completely remove the leek and put in some broccoli and cauliflower. Probably would have also added a bit more cream and some cheese.

    • gypsy says

      I want to know this too, this recipe is a huge hit in my household, but it would be nice to deep freeze some for a quick meal.

  9. Michelle says

    I’ve made this twice now and it’s excellent. The first time I made it, I followed the directions exactly. The second time, I changed a few steps, but I don’t think my changes changed the outcome.

    I used a rotisserie chicken from the grocery-already cooked and seasoned–badabing! I boned the chicken and boiled the bones for the stock. (I only used half the meat from the whole chicken–the rest is for another recipe). I sauteed the veggies in butter, then put them in the crock pot. And, I used pre-cooked bacon. With this route, I didn’t need to wait for the veggies to cook an hour, saute the chicken, fry the bacon or deglaze the pan. All are worthwhile steps, but I didn’t really have time for that.

    Also, I cooked this on high for 4 hours instead of low for 6-8 hours. It was great! This is definitely a keeper for our fall and winter meal rotation.

  10. Susan p says

    Does anyone have experience using dairy alternatives? I’m considering using cashew cream cheese but am not sure how that will work long-term in a slow cooker. Just figured I’d toss it out there and see if anyone knows. Thanks! The recipe looks delish.

  11. Cindy says

    Since ‘regular’ chowder has potatoes I added cubed turnips as a low carb alternative. Glad I did b/c otherwise there wouldn’t have been much ‘stuff’ in the soup. The turnips bulked it up and gave it the balance of a reg chowder and it was a good hearty soup; highly doubt I would have liked it as written.

  12. michelle says

    Hint: use unsalted butter, and consider not added the tsp of salt.. unless you like salt! for me personally, the bacon gave off enough salt for the entire crockpot!

    • Kelly says

      Definitely sub coconut cream for the whole cream, I’m not sure about the cream cheese. Maybe leave it out and use extra coconut cream.

  13. Tracy Phelan says

    Made this yesterday and it was soooo good, flavorful, and rich. I can’t wait to have leftovers for lunch today. Thanks for posting such a great recipe!

  14. Catherine says

    This was great! I made a batch today by the recipe, but did not get anywhere near 16 cups. — more like 10 or 12. It was a perfect soup to come home to after a day of being out. Very hearty and filling. Worthy of a pound of bacon.

  15. Tammie says

    I’m wanting to make this for dinner tomorrow, but was wanting to eliminate the cream cheese what can I use in it’s place?

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