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
Ginny says
Looks wonderful!
Unknown says
I just made this after pinning it awhile ago. It was amazing, directions simple, hearty... can not say enough good things. THANK YOU.
Kyndra Holley says
Thank you. It is a big hit in my home too
Jody Miller says
Kyndra - how many servings, and what's the net carbs per serving? It looks absolutely fabulous...oh who am I kidding.? I haven't had one of your recipes that I didn't love!
Michelle says
I calculated 48 grams of carbs for the entire crockpot. It yields 7 cups. So roughly 7 grams of carbs per serving.
RedZinnia 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.
Hint Studio says
excellent photo step by step, i agree. looks healthy, lots of veggies!
Kyndra Holley says
I think you could absolutely do the prep work the night before and have it still come out just as delicious.
Nancy 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.
Suzanne says
You could always cook it on the stove top.
Daysha says
Do you think I could cook it in high for 4-6 hours instead of low 6-8hr
McDonna says
I have made this on high four hours and it was delicious BUT the chicken wasn't really tender. It was kind of rubbery, but that happens sometimes anyway. Other than that, it was awesome.
McDonna says
Just wanted to add that I pre-cooked everything before putting in the slow cooker. It's altogether possible that the chicken was rubbery due to being over-cooked. Also, the dairy ingredients "broke" when cooked on high. Next time I will add the dairy 30 minutes before serving to avoid having tiny chunks of dairy in the chowder. It was still absolutely delicious - it was just not as visually appealing when the dairy broke.
Bonnie says
Rotisserie chicken is what I use for soup . Always perfect
Adriana Gutierrez says
I have this on my stove, modified for stove-top cooking.
- sauteed veggies in butter until tender, then added broth and simmered for balance of 1 hour.
- added cubed cooked turkey thighs with fresh thyme , bay leaf,, garlic salt,powdered thyme, turmeric and simmered for 20 minuutes
- added 1 cup small cauliflower florets, cream cheese, cream and bacon and simmered for 10 minutes..
Delicious!
Antoszewskia says
This looks great! Seriously Ill have to try this for the winter
Kyndra Holley says
Thank you. Thank you.
Ben says
Hi Kyndra,
This is the second time, I get the alert, and when I saw the pics again I almost fell off my chair!!! Hysterical!!! Stop by http://www.crockpotking.com, and feel free to roam around, your more then invited!
Ben 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.