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
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!
Peace Love and Low Carb says
I'm so happy you enjoyed it. Thanks for coming back to let me know 🙂
Linda says
Can't wait to try this, however, was wondering what I might use to sub for cream & cream cheese?
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.
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!
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.
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.
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.
TW says
Great shortcuts! Thanks for sharing!!!
amy ozimok says
Just made this today, Delicious!!!!!!
astanley says
This is amazing! Does it freeze well? I want to make extra so I always have some.
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.
Anonymous says
You had me at hello!
Kevin Nielsen 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.