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
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.
Angela says
This was fabulous! Where can I find the nutrition info?
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!!
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!
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!
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!
Holly says
How many servings does this recipe make? Just wondering if I need to double it to feed a family of 7.
Peace Love and Low Carb says
It makes 10-12 servings.
Michelle says
What is the carb count per serving? I want to make this but need to know carb count as I'm in the induction stage of Atkins diet. Thank you so much!
Peace Love and Low Carb says
You can pop the ingredients into a site like myfitnesspal or fat secret and you will get a pretty close estimate of the nutritional info 🙂
Anu says
This was fantastic and made for a gorgeous Sunday night meal. The only thing I changed was to use all onions instead of shallots as I didn't have any, and I used bacon lardons instead of regular bacon but other than that I stayed true to the recipe. This was perfectly done in 6.5 hours and I couldn't wait to dig in. Thank you so much for this wonderful recipe, I will definitely be making this often.
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?
Peace Love and Low Carb says
I have never made soup in the oven. I would suggest trying to do it stove top if you do not have a slow cooker
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!
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?
Peace Love and Low Carb says
You can always make it without or just add a little extra heavy cream
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.