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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-5 Low Carb Sheet Pan Meals-

Hey everybody! 

Not sure about you but I have had a busier week than normal, which is why I am so thankful for the week long meal project I did! You know how there are some recipes that you just love but it takes forever, or seems like forever, to make the dish and only mere minutes to consume it?! We all do and this week I knew I wasn’t going to allow myself my usual hour and a half prep time each night, so that’s when I decided to make nothing but sheet pan meals. 


Pinterest has oodles of ideas, mine isn’t any different but I can assure you this that I used only the best and freshest ingredients available! No premade marinades, nothing with unfermented soy(for my PCOS Cysters out there), definitely gluten free, and dairy free! There is some prepping ahead involved, but it’s nothing too strenuous and can be done over the weekend or the night before if needed.

Now, since I have five recipes I plan to share with you, this post is going to be my foundation from which all the recipes will link back to. I hope you all enjoy this as much as I have and will give these easy recipes a try! 

Five Low Carb Sheet Pan Meals

~Sheet Pan Steak & Vegetables

~Cajun Lemon Pepper Chicken w/Green Bean Bacon Bundles~

~Sheet Pan Kielbasa, Peppers, and Onions~

~Sheet Pan Chicken Fajitas~

~Sheet Pan Asian Stirfry~

Let me know in the comments below if you would like for me to do a full week of low carb skillet recipes or low carb slow cooker recipes. I’m up for either one, but I especially would like to know which one(or both) you would like to see the most! 

 Hope you all have a wonderful day!! 

All-in-One Spaghetti Recipe and Review

Goodness, I would have thought that being out of school would have allowed me more time to blog and create more content for you guys and gals. In way it has and hasn’t, plus it hasn’t helped that I haven’t had the camera since our trip to FL. It has been found and I am ready to review a yummy one pot spaghetti dish, it’s crazy good and so easy I’m kicking myself for not having thought of doing it sooner! You’ll find the recipe at MyRecipes.

All–in–One Spaghetti

1 pound ground beef 
1 large onion, chopped 
2 garlic cloves, minced
1 (8-ounce) can tomato sauce
1 (6-ounce) can tomato paste
3 cups tomato juice
1 cup water
1 teaspoon salt
1 teaspoon sugar 
2 to 3 teaspoons chili powder
1 teaspoon dried oregano
Dash of pepper
1 (7-ounce) package spaghetti, uncooked 
Grated Parmesan cheese
Garnish: fresh Italian parsley sprigs

Cook first 3 ingredients in a Dutch oven, stirring until beef crumbles and is no longer pink; drain well. Return beef mixture to pan. Stir in tomato sauce and next 8 ingredients; bring to a boil. Cover, reduce heat, and simmer, stirring often, 30 minutes.
Add pasta; cover and simmer, stirring often, 20 minutes or until pasta is tender. Serve with cheese, and garnish, if desired.

various december pictures 004

Original photo from Night Owl Kitchen Blog

I think this is going to be the only way I fix spaghetti from now on! Everything fit into a dutch oven pot, I increased the beef by another pound and added some basil. It was tres yummay! The sauce was flavorful and thick, very unexpected notes of chili powder coming through and yet it wasn’t overpowering. It took about an hour from start to finish and the noodles were perfectly done! I told my Mom all that is missing are her homemade meatballs 🙂 You could stick with the original recipe and cut the beef back by half and fill in with an Italian sausage. Garnish with your favorite cheese (I chose parmesan), Romano would be tasty as well.

I will definitely be making this again, will even add some chopped mushrooms next time too. You can add your favorite alfredo sauce on top and serve it up with garlic bread and salad. This is definitely a keeper!