This rich and creamy Chicken Bacon Chowder is the ultimate in low carb comfort food. Tender, juicy chicken breast, smokey bacon, onions, celery, leeks, mushrooms, garlic, herbs and spices, slow cooked in a rich creamy broth.
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Ingredients in Chicken Bacon Chowder
How to Make Chicken Bacon Chowder
More Keto Soup Recipes
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Chicken Bacon Chowder
- Yield: 8 Servings 1x
Ingredients
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- 4 cloves garlic, minced
- 1 shallot, finely chopped
- 1 small leek, cleaned, trimmed and sliced
- 2 ribs celery, diced
- 6 ounces cremini mushrooms, sliced
- 1 medium sweet onion, thinly sliced
- 4 tablespoons butter, divided
- 2 cups chicken stock, divided
- 1 pound chicken breasts
- 8 ounces cream cheese
- 1 cup heavy cream
- 1 pound bacon, cooked crisp and crumbled
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
Instructions
- Heat slow cooker on low setting. To slow cooker, add garlic, shallot, leek, celery, mushrooms, onions, 2 tablespoon butter, 1 cup chicken stock, sea salt and black 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 tablespoon 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 the slow cooker. Stir until well combined and there are no longer any visible chunks of cream cheese.
- Once the chicken has cooled, cut it into cubes and add it to the slow cooker, along with bacon. Stir until all ingredients are well combined. Cover and let cook for 6-8 hours.
- Category: Soup Recipes
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 Cup
- Calories: 355
- Fat: 28g
- Carbohydrates: 6.4g
- Fiber: 1.7g
- Protein: 21g
Marnie says
This soup has become a family favorite to eat. But I have to say it is time consuming to make. Round up a few helpers and give yourself plenty of time..not just a throw it together kind of recipe! Once it is all finally in the crockpot I always feel like I’ve run a marathon. But, totally Worth it if you plan ahead!
John D Pilla says
Made for a roup of people. They loved it!
MY Additions (to serve 12 people)
I added 1 lb browned/cooked groun pork.
At the end I added steamed spaghetti squash (for Non-Keto foks).
Mae says
This was delicious! I doubled it, and there was just enough for the 7 of us. I did leave out the mushrooms, as some of the kidlets don’t love them. I’ll be making this again when Grandma comes to visit - I’m sure she’ll love it!
Sherry H. says
I have made this recipe many times since I discovered it. I usually double it, omit the mushrooms, and use two crock pots to cook it. I freeze it in individual containers for meals when I don't feel like spending a lot of time cooking. I have made one other adjustment - I cook the bacon in the pan I plan to sear the chicken in and use the bacon fat instead of butter. After deglazing the pan, I add the cream cheese and then the cream to the pan to create the sauce and then pour it into the crock pots. This is a favorite for sure!
Culver says
So decadent! I felt like it was such a cheat because it was so delicious. ❤ Thank you so much. This will become a staple for sure!