1 lb. boneless skinless chicken breast (or thighs)
8 oz cream cheese
1c. Heavy cream
1 lb. bacon, cooked crisp and crumbled
1 t. Salt
1 t. Pepper
1 t. Garlic powder
1 t. Thyme
Instructions
Heat slow cooker on low setting. To slow cooker add garlic,
shallot, leek, celery, mushrooms, onions, 2 T butter, 1 c.
Chicken stock and salt and pepper. Cover and cook
vegetables on low for 1 hour. While the vegetables are
cooking, in a large skillet over medium-high heat, pan sear the
chicken in the remaining 2 T butter until they are browned on
both sides - about 5 min. a side. (Chicken will not be fully
cooked during this stage)
Remove. Hockey from pan and set aside. De-glaze the pan
with the remaining 1 cup of chicken broth. Using a rubber
spatula, scrape up any bits of chicken that may be stuck to the
pan. Add chicken stock to the 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 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.
Originally Submitted
10/4/2015
0 Out of 5 from
0 reviews
You can add this Chicken Bacon Crockpot Chowder recipe to your own private DesktopCookbook.
