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
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!
Jenny says
Would you dare try this dairy free? Like coconut cream/milk? Or would the flavor be affected too much?
Peace Love and Low Carb 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! 🙂
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.
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.
Peace Love and Low Carb says
Patty, if you look through my recipes, about 90% of them include the nutritional information. Thanks
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
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.
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!
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!
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.
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!