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.

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)
DIRECTIONSHeat slow cooker on low settingTo 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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  1. says

    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!
    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.

  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?

  16. Rhianna says

    How would this work in an oven? I don’t have a crock pot/slow cooker so planned to do it in a casserole dish in the oven. What sort of time/temperature would I need?

    • Anne says

      This comes out wonderfully on stove top, but as I’m eating this for breakfast today (I couldn’t wait for lunch), about 48 hours later , I can tell you the taste is even more wonderful as the flavors sit and have time to combine in the fridge. Thanks for sharing this!

  17. annie says

    Made this yesterday, it is the best chowder I have ever had! Everyone loved it! Forget about impressing others, I impressed myself! I will be making this next Sunday for a football party! Thanks!

  18. Karen says

    Looks like a nice hearty recipe. I’ll be making this soon. Thanks so much and for all your other recipes you’ve posted here and on FaceBook. I’ve copied and made so many of them…the best way to thank you is to purchase your book, which I’m about to do. Thanks!

  19. Stacie O says

    My oh my! This was SOOOO Amazing. My son had almost 3 bowls of it, I had to tell him no more so we had enough for leftovers. Now I’m sharing the recipe with some of my coworkers who wanted to steal my leftovers. So very good, thank you thank you!

  20. Shelly says

    Love it!! Even my kids ate it. I cooked my bacon first and sautéed the celery, onions, chicken, and some smoked sausage in some bacon grease before adding. I also added a Knorrs chicken bouillon cube (don’t add salt). I have never bought leeks so I left that out, however, I love mushrooms so I added extra. This will be a favorite at my house this winter!!

  21. Sandy Estrada says

    I have this cooking right now for my lunches for the week. I have a question about the part where you have to wait for the chicken to cool before adding it to the cooked veggies. Forgive my lack of knowledge snout using chicken in a crockpot, is this a food safety thing? (I sound like a total dunce).

    Also at this stage it doesn’t look like enough chicken stock (2 cups) for all the veggies and chicken, will it even out? I’m trusting that it will. Can’t wait to taste it.

  22. Susan says

    Seriously. The best food I’ve eaten for the year that I have been on LCHF. Good grief, I can not get enough of this stuff! Incredible recipe, and I hate to cook… Thanks!

  23. Diani says

    I am making this now, and am confused. When I put all my ingredients into my sparkpeeople recipe builder, and in put for 10 servings it said 2.9 carbs?
    I did Change the recipe a little I put spinach and a little bit of broc. In it instead of leaks, and mushrooms, and shallots. I did not see your nutritional info, can you tell mehow many carbs per serving you got? Thank you, and it smells great.

  24. Kathy says

    Made this today and it was DELICIOUS!! The only things I altered was I used fat-free cream cheese, turkey bacon, Better Balance for butter and I used Greek yogurt instead of heavy whipping cream. I also sautéed my veggies in olive oil instead of cooking alone for one hour on low and I used Progressive Tuscany flavored chicken broth. I cooked on high for 4 hours (because I couldn’t wait to eat it!) and the aroma alone was to die for! Great and filling meal for my diabetic son. Thank you for Pinning!

  25. Laurie says

    This is a divine treat! WOW!!!! I made it as the recipe states with the addition of a couple turnips for bulk. Thank you so much for a delicious meal!

  26. Missy says

    I completely agree with the PP, use unsalted butter or DON’t add the tsp of salt. I hesitated before I put it in because the flavors were spot on during prep. But I added it anyway and alas it was way too salty. Even for this salt loving gal.

    Also, I did all the prep the night before and instead of cooking the vegetables in the crock pot, I sautéed them on low for 10 minutes in a dutch oven, and added everything in that pot and put in the refrigerator over night. I then added everything to the crock pot in the morning. I just don’t have the time required in the morning to do all this. Turned out fine.

  27. Marsha says

    Perfection!! My husband was skeptical when I was putting this together but at dinner he almost fell out of his chair after the first bite. I made some coconut flour bread to accompany and we were set. YUMMY to the MAX

  28. Patty S says

    Sounds delicious and beautiful pictures. If I ever find a low-carb blogger who includes the nutritional content of their recipes….fats, carbs, fibers, protein…I will be a fan for life. Thank you.

  29. john says

    In crock pot now. Just had to to taste it and it’s so good. Too bad I have to wait another 2 hours for it to cook fully. So flavorful and different from a lot recipes I’ve tried.

  30. Jenny says

    Would you dare try this dairy free? Like coconut cream/milk? Or would the flavor be affected too much?

    • says

      You could always try it and see how it turns out. I think it would be substantially different without the cream and the cream cheese though. If you try it, report back and let us know how it turns out! :)

  31. Donna Wilson says

    OmGosh! I have this recipe simmering in a big stockpot because I can’t wait for the crockpot!! I’ll have to eat this in one hour if I can hold back that long! I’ve never used Leeks before so I’m anxious to try them- (looks & smells like a giant green onion?) Anyway I’m thinking if theres any leftover I’ll refrigerate & put in the crockpot tomorrow for lunch! Thanks Kyndra!

  32. 6570robyn says

    Fantastic recipe – soooo tasty and so easily adapted to what’s in the fridge!
    Made in pot on stove top at slow simmer for 3 hours – beautiful!

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