MAKES: 8 servings
PREPARATION TIME: 20 minutes
COOKING TIME: 3 to 4 hours
This family-friendly chicken chowder is incredibly creamy and sating, since it’s full of protein and healthy fats. And since you can do most of the prep the night before, it makes an ideal weeknight dinner.

Ingredients
2 tablespoons (30 g/1.1 oz) duck fat or other healthy cooking fat
1 medium (110 g/3.9 oz) yellow onion, sliced
1.3 pounds (600 g) skinless chicken thighs, cubed
1 teaspoon fine sea salt, or to taste
1/2 teaspoon white or black pepper
1 medium (80 g/2.8 oz) carrot, peeled and sliced
2 large (128 g/4.5 oz) celery stalks, sliced
3 cloves garlic, minced
2 cups (200 g/7.1 oz) green beans, trimmed and cut into thirds
2 medium (400 g/14.1 oz) turnips, peeled and cut into 1-inch (2.5-cm) pieces
2 bay leaves
1 teaspoon dried thyme
1 teaspoon oregano
1 cup (240 g/8.5 oz) full-fat cream cheese
3 cups (720 ml) chicken stock or bone broth
2 cups (480 ml) water
11/2 cups (360 ml) heavy whipping cream
6 large (180 g/6.3 oz) slices bacon, crisped up and crumbled (see here)
Fresh parsley or chives for garnish

Instructions

Preheat the slow cooker. In a large heavy-based saucepan greased with ghee, cook the onion over medium-high heat for 5 to 8 minutes, until lightly browned. Add the chicken and cook until browned on all sides, 1 to 2 minutes, stirring frequently. Season with salt and pepper, and transfer to the slow cooker.
Add the carrot, celery, garlic, green beans, turnips, bay leaves, thyme, oregano, cream cheese, chicken stock, and water. Cook on high for 3 to 4 hours or on low for 6 to 8 hours. Add the cream in the last 30 minutes of the cooking process. Discard the bay leaves. To serve, pour into serving bowls, and top with bacon and garnish with fresh herbs. To store, let it cool, and refrigerate in an airtight container for up to 4 days or freeze for up to 3 months.
NUTRITION FACTS PER SERVING (ABOUT 11/2 CUPS/360 ML):
Total carbs: 10.5 g / Fiber: 2.7 g / Net carbs: 7.8 g / Protein: 23.6 g / Fat: 40 g / Energy: 485 kcal
Macronutrient ratio: Calories from carbs (6%), protein (19%), fat (75%)