Cheddar Bacon Ranch Potato Chicken Chowder
Fall is in the air, and winter is on its way! We had our first snowfall of the season in Santa Fe this past week, and I had to dig out my winter gloves and scarf for mountain biking this morning. It's the type of weather that calls for freshly baked bread, scented candles, curling up with a good book, and warm, hearty meals like this amazing chowder!
The crock pot Cheddar Bacon Ranch Potato Chicken Chowder is the perfect hearty soup for a chilly fall afternoon.
Cheddar Bacon Ranch Potato Chicken Chowder in the Slow Cooker
Modified from CarlsbadCravings.com
INGREDIENTS:
1 pound chicken breast
2 cups broccoli
1 large potato
3 large carrots
15 ounces canned (or frozen) sweet corn
4 cloves garlic, minced
1/2 teaspoon red pepper flakes
6 cups chicken stock
1/2 teaspoon salt
3/4 teaspoon pepper
1 teaspoon parsley flakes
1/2 teaspoon garlic powder
1/4 teaspoon thyme
4 ounces cream cheese, softened
1/3 cup flour
2 cups milk or half-and-half
1-2 cups freshly grated sharp cheddar cheese
8 strips bacon, cooked and crumbled
DIRECTIONS:
1. Add chicken to the bottom of the slow cooker. Add the broccoli, potato, carrots, corn, garlic, red pepper, chicken stock, salt, pepper, parsley, garlic powder and thyme. Cover and cook on HIGH for 3-4 hours, or until chicken is cooked through and the potatoes and carrots are tender.
2. Remove chicken and allow to sit for 5 minutes before shredding.
3. Meanwhile, add the cream cheese, flour, and milk to a blender and liquefy until smooth. Stir the cream cheese mixture into the slow cooker and return the shredded chicken. Cover and cook on HIGH for 30 minutes.
4. When ready to serve, stir in the cheddar cheese, a little at a time, until melted. Stir in the bacon. Add salt and pepper to taste.
5. Garnish with additional bacon or shredded cheese as desired. Enjoy!!
The crock pot Cheddar Bacon Ranch Potato Chicken Chowder is the perfect hearty soup for a chilly fall afternoon.
Cheddar Bacon Ranch Potato Chicken Chowder in the Slow Cooker
Modified from CarlsbadCravings.com
INGREDIENTS:
1 pound chicken breast
2 cups broccoli
1 large potato
3 large carrots
15 ounces canned (or frozen) sweet corn
4 cloves garlic, minced
1/2 teaspoon red pepper flakes
6 cups chicken stock
1/2 teaspoon salt
3/4 teaspoon pepper
1 teaspoon parsley flakes
1/2 teaspoon garlic powder
1/4 teaspoon thyme
4 ounces cream cheese, softened
1/3 cup flour
2 cups milk or half-and-half
1-2 cups freshly grated sharp cheddar cheese
8 strips bacon, cooked and crumbled
DIRECTIONS:
1. Add chicken to the bottom of the slow cooker. Add the broccoli, potato, carrots, corn, garlic, red pepper, chicken stock, salt, pepper, parsley, garlic powder and thyme. Cover and cook on HIGH for 3-4 hours, or until chicken is cooked through and the potatoes and carrots are tender.
2. Remove chicken and allow to sit for 5 minutes before shredding.
3. Meanwhile, add the cream cheese, flour, and milk to a blender and liquefy until smooth. Stir the cream cheese mixture into the slow cooker and return the shredded chicken. Cover and cook on HIGH for 30 minutes.
4. When ready to serve, stir in the cheddar cheese, a little at a time, until melted. Stir in the bacon. Add salt and pepper to taste.
5. Garnish with additional bacon or shredded cheese as desired. Enjoy!!
 |
| Mixing in all the good stuff. I'm going to need a bigger crock pot! |
 |
| Preparing the cheese... |
 |
| Enjoy! |
Comments
Post a Comment