Cheddar Bacon Ranch Potato Chicken Chowder (Slow Cooker)
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 6
- 1 teaspoon salt
- 2 green onions chopped
- 1/2 onion, chopped
- 4 cloves garlic minced
- 1/2 teaspoon pepper
- 1/3 cup flour
- 6 cups chicken stock
- 4 oz. cream cheese softened
- garnish (optional)
- 8 strips bacon cooked and crumbled
- 1 pound chicken breasts
- 4 strips bacon cooked and crumbled
- 3 cups broccoli florets chopped*
- 1 large potato (about 2 cups+)
- 3 large carrots (about 2 cups+)
- 1 15 oz. can sweet corn drained
- 1/4 -1/2 teaspoon red pepper flakes (optional)
- 2 tablespoons dry ranch dressing/seasoning mix
- 2 cups milk or half and half (i use nonfat half and half)
- 1-2 cups freshly grated sharp cheddar cheese
- sharp cheddar cheese shredded
- Carbohydrate 33.0611592963116 g
- Cholesterol 83.5731861455064 mg
- Fat 19.2806807197197 g
- Fiber 0.718573465159816 g
- Protein 29.60486760811 g
- Saturated Fat 7.21721424975551 g
- Serving Size 1 1 -8 (625g)
- Sodium 796.77144088324 mg
- Sugar 32.3425858311518 g
- Trans Fat 1.95538204385795 g
- Calories 429 calories
Add chicken to the bottom of the slow cooker followed by add all of the ingredients up to the four (do not add flour and ingredients after). Cover and cook on high for 3-4 hours or on low 6-7 hours, or until chicken is tender enough to shred and potatoes and carrots are tender.Remove chicken and allow to rest 5 minutes before dicing or shredding.Meanwhile, add cream cheese, flour and half and half/milk to blender and liquefy until smooth. Stir cream cheese mixture into slow cooker and return diced/shredded chicken. Cover and cook on high for 30 minutes.When ready to serve, stir in cheese, 1/2 cup at a time until melted. Stir in bacon. Taste and add additional salt, pepper, red pepper as desired.Garnish individual servings with green onions and additional bacon and cheese (optional).
