Amateur Cook: Crock Pot Chicken Bacon Chowder
Amateur Cook: Paleo Crock Pot Roast (Experimental)
Original Recipe Website: https://ketodash.com/recipe/crockpot-chicken-bacon-chowder
Cook Time: 480 Minutes
Prep Time: minutes
Total Time: Minutes
- 4 cloves garlic, minced
- 1 shallot, finely chopped
- 1 small leek, cleaned, trimmed and sliced
- 2 ribs celery, diced
- 6 oz cremini mushrooms, sliced
- 1 medium sweet onion, thinly sliced
- 4 tbsp butter, divided
- 2 cups chicken stock, divided
- 1 lb chicken breasts
- 8 oz cream cheese
- 1 cup heavy cream
- 1 lb bacon, cooked crisp and crumbled
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp dried thyme
So I thought the recipe didn't have instructions, and decided to figure it out on my own. I realized right before starting that the instructions are probably just behind their paywall... but stuck it out with my original plan. It came out decent, but this is probably not the best version of this recipe!
- Fry the bacon while you're doing the rest of this, drain it and set it aside when it's crispy. You'll actually use it in Part 2.
- Turn the crock pot to low and add 2 tbsp of butter so it can melt.
- Meanbwhile clean and chop the garlic, shallot, leek, celery, mushrooms and onion and throw them in the crock pot as you go.
- Cut the chicken into evenly sized bite sized pieces and place in crock pot.
- Add the salt, pepper, garlic powder and thyme.
- Pour in 1 cup of the chicken stock
- Cover and let cook on low for 7 hours
- Put the cream cheese, heavy cream, remaining butter and chicken stock in a small pot.
- Put the heat on low
- Stir frequently and crumble the bacon into the mixture.
- Once the cream cheese has melted and the mixture is smooth (around 15 minutes) pour it into the crock pot.
- Re-cover the crock pot and let cook on low for another 30 minutes.
My Rating: 3/5
As I mentioned this was a bit of an experiment. It tastes pretty good but I wish it was a little thicker. There might be a step I missed to thicken the cream mixture.
Overall, it's a little on the salty side and a pretty heavy butter taste as well.
The biggest problem with this recipe is that it's a lot of work! Probably easier if you are good at chopping vegetables, but it took me the better part of an hour. Then stirring the cream mixture takes even more time. I probably won't make it this way again because it just isn't good enough for the effort.
That said, if there's interest I'll pay for access to the real recipe and try it out to see if it's better. So if you'd like to see that like and comment below!
Part of a new series where I try a recipe out, share my thoughts and review it. The series is introduced here.