Post by Loupy on Nov 12, 2015 18:23:03 GMT -7
Chicken Bacon Crock Pot Chowder
From: Kyndra Holley @ peaceloveandlowcarb.com/
This chowder is deliciously rich and flavorful. If you are looking to impress your friends with your cooking skills, this would be the dish to make them. Although it keeps well in the fridge, good luck having any leftovers.
Cook Time – 6-8 Hours
INGREDIENTS
4 Cloves Garlic – Minced
1 Shallot – Finely Chopped
1 Leek – Cleaned, Trimmed, and Sliced
2 Ribs Celery – Diced
6 oz. Cremini Mushrooms – Sliced
1 Medium Sweet Onion – Thinly Sliced
4 Tbs. Butter – Divided
2 Cups Chicken Stock – Divided
1 lb. Boneless, Skinless Chicken Breasts
8 oz. Cream Cheese
1 Cup Heavy Cream
1 lb. Bacon – Cooked Crisp, and Crumbled
1 tsp. Salt
1 tsp. Pepper
1 tsp. Garlic Powder
1 tsp. Thyme
(2 Tbs. Peace and Love)
DIRECTIONS
Heat slow cooker on low settingTo slow cooker, add garlic, shallot, leek, celery, mushrooms, onions, 2 Tbs. butter, 1 cup chicken stock, and salt and 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 Tbs. 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 slow cooker.
Stir until well combined and there are no longer any visible chunks of cream cheese.
Once chicken has cooled, cut into cubes and add to slow cooker, along with bacon.
Stir until all ingredients are well combined.
Cover and let cook for 6-8 hours.
From: Kyndra Holley @ peaceloveandlowcarb.com/
This chowder is deliciously rich and flavorful. If you are looking to impress your friends with your cooking skills, this would be the dish to make them. Although it keeps well in the fridge, good luck having any leftovers.
Cook Time – 6-8 Hours
INGREDIENTS
4 Cloves Garlic – Minced
1 Shallot – Finely Chopped
1 Leek – Cleaned, Trimmed, and Sliced
2 Ribs Celery – Diced
6 oz. Cremini Mushrooms – Sliced
1 Medium Sweet Onion – Thinly Sliced
4 Tbs. Butter – Divided
2 Cups Chicken Stock – Divided
1 lb. Boneless, Skinless Chicken Breasts
8 oz. Cream Cheese
1 Cup Heavy Cream
1 lb. Bacon – Cooked Crisp, and Crumbled
1 tsp. Salt
1 tsp. Pepper
1 tsp. Garlic Powder
1 tsp. Thyme
(2 Tbs. Peace and Love)
DIRECTIONS
Heat slow cooker on low settingTo slow cooker, add garlic, shallot, leek, celery, mushrooms, onions, 2 Tbs. butter, 1 cup chicken stock, and salt and 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 Tbs. 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 slow cooker.
Stir until well combined and there are no longer any visible chunks of cream cheese.
Once chicken has cooled, cut into cubes and add to slow cooker, along with bacon.
Stir until all ingredients are well combined.
Cover and let cook for 6-8 hours.
