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! ๐Ÿ˜‰

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


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! 


Crock Pot Sketti

Let’s see, I’ve tried desserts, soups, have made applesauce and apple butter in the crock pot now…but I had no idea it was possible to make spaghetti in the crock pot. That was news to me and boy was it easy!! I had no idea going into this if the noodles would actually cook properly or if it would be some pipe dream. Let’s face it, sometimes when see something on Pinterest you wonder if it could actually be real or a hoax. I’ve tried a couple of other recipes shared through Pinterest and they’ve actually worked, however, others I’ve never shared the results because it was downright embarrassing just how bad they turned out. With that said, I’ve made this recipe twice now and it gets better every time! Plus I love that it doesn’t heat up the kitchen during the summer…who WOULDN’T love that?!ย Don’t be overwhelmed by the list of ingredients, so long as you have everything prepped ahead of time, this recipe is going to be a breeze to put it in the crock pot ๐Ÿ™‚


June July Pics 022

Crock Pot Sketti

2 pounds ground beef, cooked and drained

1 tsp sweet summer savory (optional)

1 onion, chopped and cooked

2 garlic cloves, minced

2 to 3–16 oz jars of favorite spaghetti sauce

8 oz brick cream cheese, cubed

1 cup parmesan cheese

1–14.5 oz can chicken broth

1 pound dry spaghetti noodles

1 cup heavy cream (optional)


In a large pot brown ground beef with onions. Drain if needed and season with sweet summer savory(or basil and oregano).

In a 7 quart crock pot, pour in one jar of spaghetti sauce. Break spaghetti noodles in half and lay on top of the sauce. Add the can of chicken broth, add meat mixture topped with minced garlic. Add another jar of sauce. Place cubed cream cheese on sauce, sprinkle on parmesan cheese. Finally add more sauce over the cheese, just enough to cover and cook on low for 4 hours.ย  An hour before serving give the pot a stir with tongs, breaking up any clumped noodles. At this point you can add heavy cream or more spaghetti sauce if it’s too thick. Let finish cooking for that final hour covered. Serve with garlic bread and salad!


This was amazing, plenty of leftovers for another meal, I love making this and freezing the leftovers. Which heat back up beautifully!

I do however, feel the need to quickly explain what sweet summer savory is exactly. It’s a delicate herb that somewhat reminds me of thyme, flavor wise. It’s different from the winter savory which I understand is more bitter, so when looking online on where to buy summer savory be sure you are indeed purchasing the summer and not the winter. I especially love adding the summer savory to Italian dishes, it adds a delightful layer of flavor that truly compliments the basil and oregano flavors in spaghetti sauces.ย  You can definitely add it to marinades, soups, pork loins, and chicken.

The cream adds a richness to the dish but it helps to tame the intense sauce flavor(depending on the sauce you use). Instead of cream you can add milk, just cut it back to 1/2 cup, you definitely don’t want to turn the dish into a spaghetti soup ๐Ÿ™‚


Hope you enjoy!!