There’s nothing quite like coming home to the incredible aroma of a slow-simmering soup, especially on a chilly day. This Crockpot Chicken & Bacon Soup is the ultimate comfort food, blending tender, fall-apart chicken thighs with smoky bacon in a rich, savory broth. It’s a wonderfully easy, set-it-and-forget-it meal that requires minimal effort for maximum flavor. Let your slow cooker do the work and get ready to ladle up a bowl of pure, soul-warming goodness.
Ingredients
• 2 tbsp / 30g unsalted butter
• 2 large yellow onions, sliced
• 1 bell pepper, any color, sliced
• 8 boneless, skinless chicken thighs
• 8 slices thick-cut bacon
• 1 tsp dried thyme
• 1 tsp salt
• 1 tsp black pepper
• 1 tbsp / 15g minced garlic
• 1 tbsp / 8g coconut flour
• 3 tbsp / 45ml fresh lemon juice
• 1 cup / 240ml chicken stock
• ¼ cup / 60ml unsweetened coconut milk, full-fat
• 3 tbsp / 45g tomato paste
Instructions
1. Directions
2. Place the butter in the bottom of your Crock-Pot. Scatter the sliced onions and bell pepper over the butter to create a base layer.2. Arrange the chicken thighs in a single layer on top of the vegetables.3. In a separate bowl, whisk together the chicken stock, coconut milk, tomato paste, lemon juice, minced garlic, thyme, salt, pepper, and coconut flour until smooth.4. Pour the liquid mixture evenly over the chicken thighs in the Crock-Pot.5. Lay the bacon slices across the top of the chicken.6. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.7. Before serving, remove the chicken thighs and shred them with two forks. Return the shredded chicken to the soup, stir everything together, and serve hot.
Nutritional Information
• Nutritional Info (per serving)
• Calories: 395
• Fat: 20g
• Net Carbs: 8g
• Protein: 40g
Pro Tips
• For a deeper flavor, briefly pan-sear the chicken thighs in a hot skillet until golden brown on both sides before adding them to the Crock-Pot.
• To achieve a thicker, creamier consistency, create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir it into the soup during the last 30 minutes of cooking.
• Elevate your soup with fresh garnishes. Top each bowl with chopped fresh parsley, green onions, or a dollop of sour cream just before serving.
FAQ
Q: Can I use chicken breasts instead of thighs
A: Yes, you can substitute boneless, skinless chicken breasts. However, chicken thighs are recommended for slow cooking as they remain more tender and juicy. If using breasts, consider reducing the cook time slightly to prevent them from drying out.
Q: Is this chicken and bacon soup keto-friendly
A: Absolutely. With only 8g of net carbs per serving and the use of coconut flour as a thickener, this recipe is designed to be keto-friendly and low-carb.
Q: What can I substitute for coconut flour
A: If you don’t have coconut flour, you can omit it for a thinner broth or use a different low-carb thickener like 1/4 teaspoon of xanthan gum. For a non-keto option, you can use the cornstarch slurry method described in the pro tips.
Q: How should I store leftovers
A: Store any leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave. The flavors often deepen and taste even better the next day.
