Keto Slow Cooker Chicken Bacon Chowder: A Hug in a Bowl

I remember chilly autumn evenings in Wisconsin, the air thick with the scent of woodsmoke and fallen leaves. My grandmother, a master of comfort food, would always have a pot of something simmering on the stove. While she never made anything specifically “keto,” the spirit of her cooking – rich, hearty, and designed to warm you from the inside out – is exactly what I try to capture in this Keto Slow Cooker Chicken Bacon Chowder. It’s a dish that feels like a warm hug, perfect for those days when you need a little extra comfort without sacrificing your dietary goals.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 7 hours 30 minutes
• Total Time: 7 hours 50 minutes
• Servings: 8
• Yield: Approximately 12 cups
• Dietary Type: Keto, Low-Carb, Gluten-Free

Ingredients

• 4 garlic cloves, minced
• 1 shallot, finely chopped
• 1 small leek, cleaned, trimmed and sliced
• 2 celery ribs, diced
• 6 ounces cremini mushrooms, sliced
• 1 medium sweet onion, thinly sliced
• 4 tablespoons butter, divided
• 2 cups chicken broth
• 1 lb chicken breast
• 8 ounces cream cheese, softened
• 1 cup heavy cream
• 1 lb bacon, cooked crisp and crumbled (reserve some for garnish)
• 1 teaspoon sea salt, or to taste
• 1 teaspoon black pepper, or to taste
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme

Equipment Needed

• Slow cooker (6-quart or larger)
• Large skillet
• Cutting board
• Knife
• Rubber spatula

Instructions

1. Heat slow cooker on low setting.
2. To the slow cooker, add the minced garlic, finely chopped shallot, sliced leek, diced celery ribs, sliced cremini mushrooms, thinly sliced sweet onion, 2 tablespoons of butter, 1 cup of chicken broth, sea salt, and black pepper.
3. Cover the slow cooker and cook the vegetables on low for 1 hour.
4. While the vegetables are cooking, prepare the chicken. In a large skillet over medium-high heat, melt the remaining 2 tablespoons of butter.
5. Pan-sear the chicken breasts in the melted butter until they are browned on both sides, approximately 5 minutes per side. Note: The chicken will not be fully cooked at this stage.
6. Remove the chicken from the pan and set aside to cool slightly. Tip: Let the chicken rest on a cutting board covered loosely with foil to retain moisture.
7. While the chicken is cooling, cook the bacon until crisp. Crumble the cooked bacon and set aside. (If not already done earlier). Tip: Save some bacon bits for a final garnish!
8. De-glaze the pan used for the chicken with the remaining 1 cup of chicken broth. Use a rubber spatula to scrape up any browned bits of chicken that may be stuck to the pan. These bits add valuable flavor to the chowder.
9. Add the de-glazing liquid (chicken broth with pan drippings) to the slow cooker.
10. Add the heavy cream, cream cheese, garlic powder, and dried thyme to the slow cooker.
11. Stir until well combined and there are no longer any visible chunks of cream cheese. If the cream cheese doesn’t fully incorporate right away, don’t worry! It will melt completely during the longer cooking time.
12. Once the chicken has cooled enough to handle, cut it into bite-sized cubes.
13. Add the cubed chicken and the crumbled bacon to the slow cooker.
14. Stir until all ingredients are well combined.
15. Cover the slow cooker and let cook on low for 6-8 hours. Tip: For best results, avoid opening the lid frequently during cooking to maintain a consistent temperature.

Expert Tips & Tricks

• For a smoother chowder: If you prefer a smoother texture, you can use an immersion blender to partially blend the chowder after it has finished cooking. Be careful not to over-blend, as this can make the chowder gluey. Alternatively, you could transfer a portion of the chowder to a regular blender, blend until smooth, and then stir it back into the slow cooker.
• Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce for a little heat.
• Make it ahead: You can prepare all of the ingredients the night before and store them in the slow cooker in the refrigerator. In the morning, simply turn on the slow cooker and let it cook.
• Browning the bacon: For a more intense bacon flavor, consider browning the bacon in the oven. Spread the bacon strips on a baking sheet and bake at 400°F (200°C) until crisp.
• Thickening the chowder: If you want a thicker chowder, you can add a slurry of xanthan gum (about 1/4 teaspoon mixed with 1 tablespoon of water) during the last hour of cooking. Stir well to incorporate.

Serving & Storage Suggestions

Serve the Keto Slow Cooker Chicken Bacon Chowder hot, garnished with extra crumbled bacon, a sprinkle of fresh chives, or a dollop of sour cream or Greek yogurt for added richness. It pairs perfectly with a side salad or some crusty keto-friendly bread for dipping.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze the chowder in freezer-safe containers for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Reheating: Reheat the chowder gently on the stovetop over low heat, stirring occasionally, until heated through. You can also reheat it in the microwave, but be sure to stir it every minute or so to ensure even heating.

Nutritional Information

(Estimated per serving, based on the provided data and common nutritional values)

Nutrient	Amount per Serving	% Daily Value
Calories	643 kcal	N/A
Total Fat	57.8g	88%
Saturated Fat	26.1g	130%
Cholesterol	162.1 mg	54%
Sodium	1151.6 mg	47%
Total Carbohydrate	8.2 g	2%
Dietary Fiber	0.9 g	3%
Sugars	2.7 g	N/A
Protein	23.2 g	46%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Dairy-Free: Substitute the cream cheese and heavy cream with full-fat coconut milk for a dairy-free version. Note that this will slightly alter the flavor profile.
• Vegetarian Option: Replace the chicken with cauliflower florets and add a can of drained and rinsed cannellini beans for protein. Use vegetable broth instead of chicken broth.
• Spicy Chowder: Add a diced jalapeño pepper or a pinch of cayenne pepper to the slow cooker for a spicier flavor.
• Different Vegetables: Feel free to add other low-carb vegetables like bell peppers, zucchini, or spinach to the chowder.
• Herbs: Experiment with different herbs like rosemary, oregano, or chives to customize the flavor.

FAQs (Frequently Asked Questions)

Q: Can I use frozen chicken breast in this recipe?
A: While it’s best to use fresh or thawed chicken breasts, you can use frozen chicken in a slow cooker. However, it may increase the cooking time slightly. Always ensure the internal temperature of the chicken reaches 165°F (74°C) before serving.

Q: Can I add corn to this chowder?
A: While corn is a traditional chowder ingredient, it’s not keto-friendly due to its high carbohydrate content. It’s best to avoid corn in this recipe to keep it low-carb.

Q: Can I make this recipe in an Instant Pot?
A: Yes, you can adapt this recipe for an Instant Pot. Use the sauté function to brown the chicken and sauté the vegetables. Then, add the remaining ingredients and cook on high pressure for 15 minutes, followed by a natural pressure release for 10 minutes.

Q: My chowder is too thin. How can I thicken it?
A: To thicken the chowder, mix 1/4 teaspoon of xanthan gum with 1 tablespoon of water to form a slurry. Stir the slurry into the chowder during the last hour of cooking.

Q: How long will the leftovers last?
A: Leftovers will last for 3-4 days in the refrigerator when stored in an airtight container. You can also freeze the chowder for up to 2-3 months.

Final Thoughts

This Keto Slow Cooker Chicken Bacon Chowder is more than just a recipe; it’s a comforting experience. The combination of savory bacon, tender chicken, and creamy broth creates a symphony of flavors that will satisfy your cravings without compromising your keto lifestyle. So, gather your ingredients, dust off your slow cooker, and prepare to indulge in a bowl of pure, unadulterated comfort. I encourage you to make this recipe your own, experimenting with different herbs and spices to create a flavor profile that you love. And please, share your feedback! I’m always eager to hear how you’ve adapted the recipe and what variations you’ve created. Enjoy!