Crock Pot Chicken & Bacon Chowder (180 calories)
I love, love…love, love, LOVE Chicken & Bacon Chowder. So, over the weekend, I found a ‘Peace, Love & Low Carb’ recipe, made a few calorie-friendly alterations, and made some. The end.
How’s that for a beautiful story?
Good!!! And I’ll tell you another one. Once upon a time, there was a person. And that person just so happened to be you. And you made this chowder. And you were happy. The end. *Burp*
Here’s how you make it:
Crock Pot Chicken & Bacon Chowder
Ingredients:
4 cloves garlic, minced
1 shallot, finely chopped
1 leek, sliced
2 celery ribs, diced
6 oz. sliced mushrooms
1 medium sweet onion, thinly sliced
4 tbsp. light butter, divided
2 cups chicken stock, divided
1 lb. boneless, skinless chicken breasts
8 oz. light cream cheese
1 cup half and half
½ lb. bacon, cooked crisp & crumbled
1 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
1 tsp. thyme
Directions:
Heat slow cooker on low setting. To slow cooker, add garlic, shallot, leek, celery, mushrooms, onions, 2 tbsp. light butter, 1 cup chicken stock, salt and pepper. Cover, and cook vegetables on low for 1 hour. While the vegetables are cooking - in a large skillet, over medium-high heat, pan-sear the chicken breasts in the remaining 2 tbsp. light butter just until they are browned on both sides (chicken will not be fully cooked during this stage). Remove chicken from pan and set aside. De-glaze the pan with the remaining 1 cup of chicken stock. Using a rubber spatula, scrape up any bits of chicken that may be stuck to the pan. Add chicken stock to slow cooker. Add half and half, light cream cheese, garlic powder and thyme to slow cooker. Stir until well combined (no visible chunks of cream cheese). Once chicken has cooled, cut into cubes and add to slow cooker, along with prepared bacon. Stir until all ingredients are well combined. Cover and let cook for 6-8 hours.
Nutrition Info (calculated using MFP’s Recipe Builder):
Servings: 16
1 Serving: 1 cup
Calories: 180
Carbs: 4 g
Fat: 11 g
Protein: 14 g
How’s that for a beautiful story?
Good!!! And I’ll tell you another one. Once upon a time, there was a person. And that person just so happened to be you. And you made this chowder. And you were happy. The end. *Burp*
Here’s how you make it:
Crock Pot Chicken & Bacon Chowder
Ingredients:
4 cloves garlic, minced
1 shallot, finely chopped
1 leek, sliced
2 celery ribs, diced
6 oz. sliced mushrooms
1 medium sweet onion, thinly sliced
4 tbsp. light butter, divided
2 cups chicken stock, divided
1 lb. boneless, skinless chicken breasts
8 oz. light cream cheese
1 cup half and half
½ lb. bacon, cooked crisp & crumbled
1 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
1 tsp. thyme
Directions:
Heat slow cooker on low setting. To slow cooker, add garlic, shallot, leek, celery, mushrooms, onions, 2 tbsp. light butter, 1 cup chicken stock, salt and pepper. Cover, and cook vegetables on low for 1 hour. While the vegetables are cooking - in a large skillet, over medium-high heat, pan-sear the chicken breasts in the remaining 2 tbsp. light butter just until they are browned on both sides (chicken will not be fully cooked during this stage). Remove chicken from pan and set aside. De-glaze the pan with the remaining 1 cup of chicken stock. Using a rubber spatula, scrape up any bits of chicken that may be stuck to the pan. Add chicken stock to slow cooker. Add half and half, light cream cheese, garlic powder and thyme to slow cooker. Stir until well combined (no visible chunks of cream cheese). Once chicken has cooled, cut into cubes and add to slow cooker, along with prepared bacon. Stir until all ingredients are well combined. Cover and let cook for 6-8 hours.
Nutrition Info (calculated using MFP’s Recipe Builder):
Servings: 16
1 Serving: 1 cup
Calories: 180
Carbs: 4 g
Fat: 11 g
Protein: 14 g
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Replies
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replying to keep the receipe handy :-) Thanks for sharing0
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How much sodium?0
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Also replying to keep this recipe on hand. Sounds great for fall and winter.0
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Bumping for the yum0
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Oh Yum.0
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Bump!0
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Wow! Sounds delicious and best of all, easy! I will make it and thank you so much for sharing!
Love,
Judy0 -
Definitely trying the recipe this weekend. Thanks!0
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Bump!0
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Sounds so yummy and truly low carb! Thanks.0
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Yum!0
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This content has been removed.
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Is it pork bacon or turkey bacon? Looks really good. Thanks for sharing.0
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bumping to save, thanks for posting sounds fab for winter0
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Bump!0
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Looks yummy!0
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yum-ola!0
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I love, love…love, love, LOVE Chicken & Bacon Chowder. So, over the weekend, I found a ‘Peace, Love & Low Carb’ recipe, made a few calorie-friendly alterations, and made some. The end.
How’s that for a beautiful story?
Good!!! And I’ll tell you another one. Once upon a time, there was a person. And that person just so happened to be you. And you made this chowder. And you were happy. The end. *Burp*
Here’s how you make it:
Crock Pot Chicken & Bacon Chowder
Ingredients:
4 cloves garlic, minced
1 shallot, finely chopped
1 leek, sliced
2 celery ribs, diced
6 oz. sliced mushrooms
1 medium sweet onion, thinly sliced
4 tbsp. light butter, divided
2 cups chicken stock, divided
1 lb. boneless, skinless chicken breasts
8 oz. light cream cheese
1 cup half and half
½ lb. bacon, cooked crisp & crumbled
1 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
1 tsp. thyme
Directions:
Heat slow cooker on low setting. To slow cooker, add garlic, shallot, leek, celery, mushrooms, onions, 2 tbsp. light butter, 1 cup chicken stock, salt and pepper. Cover, and cook vegetables on low for 1 hour. While the vegetables are cooking - in a large skillet, over medium-high heat, pan-sear the chicken breasts in the remaining 2 tbsp. light butter just until they are browned on both sides (chicken will not be fully cooked during this stage). Remove chicken from pan and set aside. De-glaze the pan with the remaining 1 cup of chicken stock. Using a rubber spatula, scrape up any bits of chicken that may be stuck to the pan. Add chicken stock to slow cooker. Add half and half, light cream cheese, garlic powder and thyme to slow cooker. Stir until well combined (no visible chunks of cream cheese). Once chicken has cooled, cut into cubes and add to slow cooker, along with prepared bacon. Stir until all ingredients are well combined. Cover and let cook for 6-8 hours.
Nutrition Info (calculated using MFP’s Recipe Builder):
Servings: 16
1 Serving: 1 cup
Calories: 180
Carbs: 4 g
Fat: 11 g
Protein: 14 g0 -
This sounds delicious and perfect for when the weather gets cooler. Thanks!0
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Oh my goodness, this sounds delish!!0
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Bump0
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Bump0
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Looks divine...
I bet we could cut the calories down even farther by using 1/2 cup half & half and 1/2 cup skim milk, and by using fat free cream cheese.
Also to the person who asked about the bacon, I think the picture is showing pork bacon, but I bet turkey would be even healthier... Or maybe use just really lean ham that's been seared in a skillet.
As for the sodium, I think you could just about eliminate it depending on the chicken broth you use. If you use regular, don't add salt, and if you use low sodium broth, maybe only use half the salt.0 -
*bump* Thank you!0
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bump0
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Bump.0
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Oh, wow, this looks delicious! I was just looking for some yummy low carb soup recipes. Fall is here and I need some soup!
Thanks!0 -
BUMP! Looks yummy!0
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bumping for the yumminess!0
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Is it pork bacon or turkey bacon? Looks really good. Thanks for sharing.0
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