Slow Cooker Chicken Bacon Chowder–this chowder is definitely a party in your mouth. With corn, chicken, bacon, cream cheese, potatoes, carrots, red bell pepper and more it’s chock full of tastiness. You’re going to be saying “let’s make this again next week” once you try it.
Every bit of chopping and prepping was worth it. This chowder is really good. My mom and dad, kids and husband all agreed that it was a perfect dinner. The flavor is spot on thanks to the bacon and the cream cheese. There is goodness is every single bite.
Chicken–I used boneless skinless chicken thighs and used kitchen shears to cut off the fat and then I cut them into 1 inch cubes. If you’re not a fan of dark meat you can use chicken breasts. The chicken needs to be thawed and cut so that it will cook at the same rate as the potatoes.
I know this is a really old post but I just had to comment on how amazing this meal is!! I’ve been making it for my family for about 2 years after finding it on Pinterest and have a big batch in the slow cooker right now and the smell through the house is amazing!! Thanks for a great recipe!
At the first hint of fall, I break out both of my slow cookers and get to work on all the delicious low carb slow cooker recipes. In fact, I use my crockpot year round. It is great in the winter when you just want to curl up on the couch and don’t feel like cooking and it is equally as great in the summer for transporting food to cookouts, low carb barbecues or any type of fun get together. BUT, it can be a lifesaver during the really hot months when you don’t want to heat up the stove and make you house even hotter. One of my favorite type of low carb recipes to make in the slow cooker is definitely low carb soups and stews. This low carb chowder being among the top favorite.
Slow Cooker Chicken Bacon Chowder
Prep Time: 20 minutes
Cook Time: 6 hours on low
Yield: 8–10 servings 1x
Ingredients:
- 1 (3 oz) package real bacon bits
- 1 (8 oz) package cream cheese
- 1 red bell pepper, cored and diced
- 4 green onions
- Salt and pepper
- 3 celery ribs, diced
- 3 large Russet potatoes, peeled and cubed
- 1 (16 oz) bag frozen corn
- 1 (4 oz) can diced green chiles
- 1 yellow onion, diced
- 2 cups chicken broth
- 6 boneless, skinless chicken thighs or 2 pounds boneless, skinless chicken breasts, cut into 1 inch pieces
- 3 carrots, peeled and cut into ½ inch pieces
Instructions:
- First, Add onion, broth, chicken, carrots, celery, potatoes, corn and green chiles to the slow cooker.
- Second, Cover and cook on low for 4-6 hours, or until chicken and potatoes are cooked through.
- Next, Add in the bacon, cream cheese, pepper and green onions. Cover and cook on high for about 10 minutes. Stir until cream cheese is melted.
- Salt and pepper to taste. Ladle into bowls and serve.
Notes:
- I used my Ninja Auto-iQ 6 Quart Slow Cooker.* My favorite feature of this slow cooker is that it has a stove top function. This is perfect for sauteing or browning before you slow cook. This slow cooker has four manual cooking functions: slow cook, stove top sear/Saute, steam, and bake.
- This recipe is gluten free. Just check your chicken broth label to be sure.
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