Chicken Chowder(Easy Crock Pot Recipe)

Hey y’all! Today I want to highlight a favorite recipe that is not only easy to fix-n-forget but it also freezes well too. SCORE! One of the many issues we busy moms and folks in general have is we might have a strict food lifestyle we are trying our best to adhere to and the last thing we want to do is rely on supposed convenience foods that “say” they are good for us. Especially with certain intollerances running amuck, it’s best to just avoid at all cost. Which means we have to make our foods from scratch and even I’ll admit, there are days when I don’t want to make anything and will grab a handful of pepperoni slices and a couple scoops of cottage cheese…calling it a meal. No judging. 

Crock pot meals are wonderful to keep on hand for days when you know you aren’t going to feel like coming home to cook a whole meal for yourself or anyone else. Can I get an amen?! Last Friday was such a day when I wasn’t in the mood. Mostly because I had fallen a couple of days before, hurting my knee and shoulder. What can I say? The floor looked lonely and I decided it would be a great idea to miss the last step going down the stairs and give the floor a hug. Needless to say, I’m a bit banged up and bruised from it and still recovering. 

The bruise itself doesn’t hurt, but my shoulder does. There’s a lesson here, no matter how bad the floor is begging, never give it a full body hug. And now that I’ve probably grossed everyone out…let’s move on! 😉

My mom helped me out on Friday in putting this chicken chowder together. It’s really easy, some prep work is involved but if you plan ahead this will become a true fix-n-forget meal that you will love! It’s hearty, filling, and perfect on those cold chilly nights. BTW, pork rinds are yummy with this chowder as well! Just a little fyi. 


What you’ll need: 

4 garlic cloves, minced

2 medium celery ribs, chopped

1 medium onion, chopped

6 oz baby bella mushrooms, chopped(or any mushroom you prefer, I just happen to like how baby bellas taste)

2 tblsp organic coconut oil

4 tbslp butter

1 pound chicken breasts, chopped 

2 cups organic chicken broth

8 oz full fat cream cheese

1 cup heavy cream

1 tsp kosher salt

1 tsp black pepper

1 tsp granulated garlic

1 tsp dried thyme

1 pound bacon, chopped and fried, garnish

Directions:

Prep all your vegetables first. Chop and mince, add those to a large skillet with coconut oil and butter. Cook for five minutes. Chop chicken and add to vegetables. Cook another five minutes, add to crock pot. In a large bowl combine chicken stock, cream cheese, and heavy cream with handmixer, low setting preferred. Stir in salt, pepper, granulated garlic, and thyme. Pour over chicken and vegetables. No need to stir, but you can if you want. Cook on low for 6-8 hours. Chop and fry bacon, serve on top as garnish and use pork rinds in lieu of crackers. 

This is a keeper recipe in my book, it’s over 400 calories and is 10g net carbs per 1/8th serving. It’s easily doubled, which is what I had to do for the family, and fits perfectly in our 7 qt crock pot. The above recipe could fit in a 4 qt crock pot. If you’re concerned about it being too runny, just reduce the chicken stock. Any leftovers can be frozen, just thaw completely and reheat slowly adding extra cream if needed. Leftovers are great for lunches, quick dinner, and are perfectly portioned too! Enjoy with a side salad to round out your meal. 

You don’t have to precook your vegetables and chicken, we did because we like the flavor it lends. But you can chop everything up and add it to your crock pot if you’re in a hurry. 

I would imagine that this can be made dairy free if needed by omitting the butter, cream, and cream cheese. Almond milk can be used instead, but please note it would make the chowder runny and more soup like. Also leeks can be used in lieu of a regular onion. They will help bring down the carb count a little. Instead of chicken you can also use ham, kilebasa, spam, or any combination thereof. Use whatever you like to make this chowder your own, spice it up with hot sauce and peppers, or add cheese for a cheesy chicken chowder. Possibilities are endless!

Hope you enjoy and have a blessed day! 

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Low Carb Crock Pot Vegetable Chowder

Hope y’all are ready for a week’s worth of crock pot recipes from yours truly! At first I was thinking that doing a week’s worth of crock pot meals was going to be a bit daunting, mostly because it would require me getting out of bed a bit earlier(I am NOT an early riser). But I was very mindful of the recipe I chose for the week and made sure I wouldn’t have to be up at the crack of dawn. Case in point, this oh so yummy vegetable chowder!! 

Normally I have to add chicken to such recipes, but I made sure that the recipe was packed with enough chunky vegetables that it wouldn’t be that noticeable. In about 6-7 hours it was ready and oh so yummy! 

Here’s what you’ll need:

1 pound frozen cauliflower, thawed and chopped

1 pound frozen broccoli, thawed and chopped

2 medium carrots, diced or shredded

1 medium onion, diced

4 small to medium celery stalks, diced

4 garlic cloves, minced

4 cups shredded cheddar cheese, or more if you like

6 oz velveeta, cubed

3 1/2-4 cups chicken broth

1 tsp Kosher salt

1/2 tsp black pepper

1 tsp cajun seasoning or cayene pepper, optional

1/2 cup heavy cream

Bacon

Green onion

Shredded cheese

Sour cream

Directions:

Set a 7qt crock pot to low, add chopped cauliflower and broccoli. In a sautee pan, add diced onions, carrots, celery, and garlic. Cook for 5 minutes and add to crock pot. Stir in the cheeses, chicken broth, salt, pepper, and cajun seasoning. Let it slow cook for 6-8 hours(mine took 7 hrs but every slow cooker is different). Before you serve this up, add in a little heavy cream. It does take much and if you’d rather omit that feel free to. You can also take a potato masher and mash up the vegetables a bit without turning it into a smooth cream soup. It leaves the chowder chunky, which you can see in the pgoto below. Serve with your favorite toppings, bacon, cheese, sour cream, green onions, etc.

Nutritional Information: 1/8th serving(according to MyFitnessPal)

Calories: 227

Fat: 11.7g

Carbs: 16.6g

Fiber: 4g

Net Carbs: 12.6g

This was a nice thick hearty soup for being rouxless. Now, if you prefer to use less cheese then you might lose some of that that chowder like consistency. In a pinch you could use a couple of tablespoons of potato flakes(if you can handle the carbs), or you could make a slurry of water and flour. Again, not a low carb option but it’s there if you candle handle it. 

This also freezes well, so if you are hesitant about making 7qts of chowder don’t worry just sore in quart size bags and keep as lunch packs! Hope you enjoy and have a blessed day! 

Chicken Vegetable Chowder (Recipe and Review)

Up late over here, still a bit wired so I thought I’d finally take a break from my project to write up this post. Would have had it up sooner, as promised, but I got caught up in a couple of old cookbooks 🙂 Sometimes they are better than novels, no joke! Especially the older books. the ones that belonged to my Great-Grandmother. I did find one recipe I plan to make in the morning for breakfast, on top of few dozen more that will be perfect for the fall. I guess most of them could be considered vintage or retro, I have some research ahead of me just to be sure 🙂

So, who’s ready for some chicken corn chowder? I love soup, must be my Irish background, and I’m a HUGE fan of corn chowder! The first one I ever made was from a Depression recipe, uber good made with homemade corn stock and corn cut right off the cob. Tonight I tried a different recipe, one that I could tinker with. Here’s the original recipe from Food.com::

2 2/3 tablespoons butter
1/3 cup chopped onion
1/3 cup chopped celery
1 1/3 jalapeno pepper, seeded and chopped
2 2/3 tablespoons all-purpose flour
4 cups 2% low-fat milk
2 2/3 cups chopped, cooked boneless skinless chicken breasts
2 cups fresh corn kernels or 2 cups frozen corn kernels
1 1/3 teaspoons chopped fresh thyme or 1/3 teaspoon dried thyme
1/3 teaspoon cayenne pepper
1/4 teaspoon salt
1 (19 2/3 ounce) cans cream-style corn

Melt butter in a large Dutch oven over medium heat.
Add onion, celery and jalapeno, cook for 3 minutes or until tender, stirring frequently.
Add flour, cook 1 minute, stirring constantly.
Stir in milk and remaining ingredients.
Bring to boil, cook until thick, about 5 minutes.

Not that I don’t like spicy food, I am a lover of pickled habanero peppers with onions on a sandwich or on a turkey burrito, but tonight I didn’t want to go there. I left out the jalapeno, added two chopped carrots, used 1 can of regular corn, 1 can of green beans, 1 can of leisure peas, and 1 can of sliced potatoes. Since we don’t keep regular milk in the house I would up using 2 cups heavy cream and 2 cups water plus 2 cups chicken stock. 

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I first started with a mirepoix, a mixture of onions, celery, and carrots cooked in a tablespoon of oil and two tablespoons of butter. Cooked until mostly tender. 

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Added the flour to the cooked vegetables, poured the liquids in and let it cook to thicken. Already had chicken boiling on the stove, grabbed about seven small breasts and chopped them up. By adding the extra chicken stock to the pot had to let the liquids reduce a bit more, but trust me the extra chicken flavor is worth it! You can leave out the water if you choose to use milk, reduce the milk and add in the stock.

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Season with salt and pepper, add in the corn, peas, green beans and potatoes. Bring to a boil, reduce heat and allow to simmer for 10-15 minutes. Stir occasionally.

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It turns out to be a chunky soup, be prepared!

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It is a hearty soup chowder, family really enjoyed it. There were enough leftovers for three individual servings. You can serve this us with your favorite dinner rolls, because trust me you’ll want something to sop up that creamy chowder sauce. My oldest nephew was so impressed he was eager to have a third serving, he is obviously feeling better now and has his appetite back 🙂 He couldn’t get enough of it! This is definitely a keeper.

What other soups do you absolutely have to make during the autumn season? Anyone have a tasty recipe for butternut squash soup?!

Hope you enjoy, happy eating!!