Chicken Bacon Crock Pot Chowder
This chowder turned out deliciously rich and flavorful. I couldn't have been happier with how it turned out. Enjoy!
1 lb. Boneless, Skinless Chicken Breasts
1 lb. Bacon
8 oz. Cream Cheese
1 Cup Heavy Cream
2 Cups Chicken Stock - Divided
4 Tbs. Butter - Divided
4 Cloves Garlic
2 Ribs Celery
6 oz. Mushrooms - (I used Creminis)
1/2 Large Onion
A Few Sprigs Italian Flat Leaf Parsley
1 tsp. Salt
1 tsp. Pepper
1 tsp. Garlic Powder
1 tsp. Thyme
(2 Tbs. Peace and Love)
Turn crock pot on low setting
Chop all of your veggies. Add the veggies, 2 Tbs. butter, 1 cup of chicken stock, a pinch of S&P to the crock pot, cover and allow the vegetables to sweat for about an hour
Chop up your bacon and cook it until it is nice and crispy - Set aside
At the same time, pan sear your chicken breasts in the remaining 2 Tbs of butter until they are a nice caramel brown color on both sides (They will not be fully cooked at this stage)
Remove the chicken from pan. Cut into cubes. De-glaze the chicken pan with the remaining 1 cup of chicken stock.
Add the chicken stock, heavy cream, cream cheese and seasonings to the crock pot. Stir until well combined.
Add the chicken and the bacon to the crock pot. Cover and let cook for 6-8 hours. SERVE AND ENJOY!!
Entire Batch - 38 net carbs
My new cookbook "Peace, Love and Low Carb - 3 Ingredients to a healthier you"is now available to order. You can order it - HERE