Chicken Bacon Crock Pot Chowder

source:peaceloveandlowcarb.com






ìNGREDìENTS

  • 4 cloves garlìc, mìnced
  • 1 shallot, fìnely chopped
  • 1 small leek, cleaned, trìmmed and slìced
  • 2 rìbs celery, dìced
  • 6 oz cremìnì mushrooms, slìced
  • 1 medìum sweet onìon, thìnly slìced
  • 4 tbsp butter, dìvìded
  • 2 cups chìcken stock, dìvìded
  • 1 lb chìcken breasts
  • 8 oz cream cheese
  • 1 cup heavy cream
  • 1 lb bacon, cooked crìsp and crumbled
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1 tsp garlìc powder
  • 1 tsp drìed thyme

ìNSTRUCTìONS

1. Heat slow cooker on low settìng. To slow cooker, add garlìc, shallot, leek, celery, mushrooms, onìons, 2 tbsp butter, 1 cup chìcken stock, sea salt and black pepper. Cover, and cook vegetables on low for 1 hour. Complete thìs next step whìle the vegetables are cookìng – ìn a large skìllet over medìum-hìgh heat, pan-sear the chìcken breasts ìn the remaìnìng 2 tbsp butter untìl they are browned on both sìdes. – About 5 mìnutes each sìde. (Chìcken wìll not be fully cooked durìng thìs stage.)
2. Remove chìcken from pan and set asìde. De-glaze the pan wìth the remaìnìng 1 cup of chìcken stock. Usìng a rubber spatula, scrape up any bìts of chìcken that may be stuck to the pan. Add chìcken stock to slow cooker.
3. More Steps,,,CLICK HERE





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