The Ultimate Creamy Chicken Chowder
Craving the ultimate bowl of comfort? Look no further! This Slow Cooker Chicken Chowder is a game-changer for busy weeknights. It’s luxuriously creamy, packed with tender chicken and hearty vegetables, and oh-so-satisfying. The best part? You can prep most of it the night before, letting your slow cooker work its magic to create a rich, flavorful meal that will have the whole family asking for seconds.
MAKES: 8 servings
PREPARATION TIME: 20 minutes
COOKING TIME: 3 to 4 hours
Ingredients
• 2 tablespoons / 30 g duck fat or other healthy cooking fat
• 1 medium / 110 g 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 carrot, peeled and sliced
• 2 large / 128 g celery stalks, sliced
• 3 cloves garlic, minced
• 2 cups / 200 g green beans, trimmed and cut into thirds
• 2 medium / 400 g turnips, peeled and cut into 1-inch pieces
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon oregano
• 1 cup / 240 g full-fat cream cheese
• 3 cups / 720 ml chicken stock or bone broth
• 2 cups / 480 ml water
• 1 1/2 cups / 360 ml heavy whipping cream
• 6 large slices bacon, crisped up and crumbled
• Fresh parsley or chives for garnish
Instructions
1. In a large saucepan, heat the duck fat over medium-high heat. Add the onion and cook for 5 to 8 minutes, until softened and lightly browned.
2. Add the cubed chicken to the saucepan and cook until browned on all sides, about 1 to 2 minutes, stirring frequently. Season with salt and pepper.
3. Transfer the onion and chicken mixture to your slow cooker.
4. Add the carrot, celery, garlic, green beans, turnips, bay leaves, thyme, oregano, cream cheese, chicken stock, and water to the slow cooker. Stir to combine.
5. Cook on high for 3 to 4 hours or on low for 6 to 8 hours, until the chicken is tender and the vegetables are cooked through.
6. During the last 30 minutes of cooking, stir in the heavy whipping cream.
7. Before serving, remove and discard the bay leaves. Ladle the chowder into bowls and top with crumbled bacon and a garnish of fresh parsley or chives.
Nutritional Information
• Per serving (approx. 1 1/2 cups / 360 ml)
• Calories: 485 kcal
• Fat: 40 g
• Protein: 23.6 g
• Total Carbs: 10.5 g
• Fiber: 2.7 g
• Net Carbs: 7.8 g
• Macronutrient Ratio: 75% Fat, 19% Protein, 6% Carbs
Pro Tips
• for Perfect Chowder
• Don’t overcrowd the pan when browning the chicken. Work in batches if necessary to ensure each piece gets a beautiful golden-brown crust, which adds a deep layer of flavor.
• For the creamiest texture, use full-fat, block-style cream cheese. Cut it into cubes and let it soften slightly at room temperature before adding it to the slow cooker to help it melt smoothly.
• Reserve a tablespoon of the bacon grease and add it to the slow cooker along with the other for an extra layer of smoky flavor.
• To store, let the chowder cool completely before refrigerating in an airtight container for up to 4 days. It also freezes well for up to 3 months.
FAQ
Q: What makes this chicken chowder so creamy
A: The rich, creamy texture of this chowder comes from using full-fat block cream cheese and heavy whipping cream. The cream cheese melts smoothly into the broth, and the heavy cream is added at the end for a luxurious finish.
Q: Is this chicken chowder recipe keto-friendly
A: Yes, this chowder is an excellent keto-friendly meal. By using turnips instead of potatoes and high-fat ingredients like cream cheese and heavy cream, each serving contains only 7.8 grams of net carbs.
Q: How do I store and reheat leftover chicken chowder
A: To store, allow the chowder to cool completely and then place it in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months. Reheat gently on the stovetop over low heat until warmed through.
Q: Can I use chicken breast instead of chicken thighs
A: While the recipe calls for chicken thighs because they stay tender and juicy in the slow cooker, you can substitute chicken breast. However, be aware that breast meat can dry out more easily, so you may want to check for doneness on the shorter end of the recommended cooking time.
