This is such a delicious and versatile recipe. There are so many substitutions you can try out at home to change things up!
| Prep Time | 35 Minutes |
| Cook Time | 7-9 Hours |
| Servings |
Ingredients
- 4 Cloves Of Garlic (minced)
- 1 Shallot, Finley Chopped
- 1 Small Leek. Cleaned, trimmed and sliced
- 2 Ribs Celery (diced)
- 170 Grams Mushrooms (sliced)
- 1 Medium Onion
- 4 TB Butter (Divided)
- 2 Cups Chicken Stock (Divided)
- 450 Grams Chicken Breast
- 230 Grams Cream Cheese
- 1 Cup Heavy Whipping Cream
- 450 Grams Bacon (Cooked, crisp and crumbled)
- 1 TSP Sea Salt
- 1 TSP Black Pepper
- 1 TSP Garlic Powder
- 1 TSP Dried Thyme
Ingredients
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Instructions
- Heat slow cooker on low setting. To slow cooker, add garlic, shallot, leek, celery, mushrooms, onions, 2 tbsp butter, 1 cup chicken stock, sea salt and black pepper. Cover, and cook vegetables on low for 1 hour. Complete this next step while the vegetables are cooking – In a large skillet over medium-high heat, pan-sear the chicken breasts in the remaining 2 tbsp butter until they are browned on both sides. – About 5 minutes each side. (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 heavy cream, cream cheese, garlic powder, and thyme to the slow cooker. Stir until well combined and there are no longer any visible chunks of cream cheese.
- Once the chicken has cooled, cut it into cubes and add it to the slow cooker, along with bacon. Stir until all ingredients are well combined. Cover and let cook for 6-8 hours.
Nutritional information (per serve): Calories – 355 / Protein – 21g / Carbs – 5.75g / Fat – 28g
Replace chicken with seafood if you like. It’s low carb and just as delicious!
Thanks to Peace Love and Low Carb for this amazing recipe! We loved every bite!
