Crock Pot Chicken & Bacon Chowder (180 calories)
Replies
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Bump! Looks awesome!0
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bump0
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Sounds delish. . .thanks for sharing!0
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Wow, that sounds delicious!0
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Another one added to your AWESOME recipes. Sounds like everything we love. Thanks so much for sharing..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 g
Sounds Yummy but with only 2 cups chicken stock and 1 cup half and half, I don't see any way this makes 16 cups (1 gallon). I don't see more than about 8-10 1 cup servings.
If I were to make this, I would count out all of my servings and then calculate the calories. Total Calories for recipe 2880.
Just be careful0 -
oh.... I can see myself eating this... have to wait until this weekend.
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Sounds great!0
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OMG *salivating*0
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replying to keep handy too! will prob sub out with some turkey bacon instead0
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Boom diggity!! Sounds awesome!0
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Bump, looks delicious!0
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Thank you, OP! My husband and I are extremely anxious to try this recipe!0
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bump - looks amazing !0
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Yum! Can't wait for it to cool off to try!!!0
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Gonna try this soon, thanks for sharing0
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bump0
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Bump0
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Looks awesome - thank you!0
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Looks wonderful! thank you!0
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Looks very yummy! Id switch out the light cream cheese for regular cream cheese and the half and half for whole whipping cream but other than that, YUMMY!!0
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Bumping to save. Sounds delicious!0
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Sounds delish! Thanks for sharing!0
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Will have to try this! Love great soups. Thanks for sharing!0
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Yummo!0
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Love soup. Thanks for sharing!0
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bump0
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Bump0
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Bump!0
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