Chicken and Bacon Chowder


  • 4 Garlic cloves – minced
  • 1 leek – Cleaned Trimmed and Sliced
  • 2 Celery Stalks – Diced Small
  • 350 grams cup Mushrooms – Thinly Sliced
  • 1 Red Onion – Diced
  • 4 Tablespoons of Butter – Divided in two
  • 2 Cups of Chicken Stock – Divided in two – Homemade
  • 500 Grams of Chicken Breast Fillets – Cut into bite size pieces
  • 100 grams of Cream Cheese
  • 1 Cup of heavy cream
  • 6 rashes of Streaky Bacon – Cut in to small bite size pieces
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 1 teaspoon of Dried Thyme


  • Heat Slow cooker on High Setting. Add Minced Garlic, Leek, Celery, 200 grams of Mushrooms, Red Onion, 1 Cup of Chicken Stock, 2 Tablespoons of Butter, Salt and Pepper. Cover and cook in slow cooker for half an hour.
  • Whilst the Veg are cooking – In a large Frying pan on a medium to high heat, pan sear the Chicken breast pieces in the remaining 2 tablespoons of Butter until they are browned – Approx 5 minutes. At this stage it doesn’t matter if the chicken is not cooked through.
  • Remove the chicken from the Frying pan and cook the Bacon until cooked through. Remove the bacon from the pan set aside.
  • De-glaze the pan with the remaining Chicken Stock ( 1 cup ) and add the Heavy Cream and Cream cheese to the Chicken Stock and stir over a medium heat until the Cream Cheese has melted through and there are no visible signs of Cream Cheese. Add in Dried Thyme and add liquid to Slow Cooker.
  • Add cooked Bacon and Chicken and remaining Mushrooms to Slow Cooker – Stir ingredients and cook on Low for 6 – 8 hours

Serves 8 one cup servings.