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Chicken Bacon Crockpot Chowder Recipe


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     Chicken Bacon Crockpot Chowder

Category   Salads - Soups - Sidedishes
Sub Category   None

4 cloves garlic, minced
1shallot, finely chopped
1 leek, cleaned, trimmed and sliced
2 ribs celery, diced
6 oz, mushrooms, sliced
1 medium sweet onion, thinly sliced
4T. Butter, divided
2c. Chicken stock, divided
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

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.

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