Slow Cooker Chicken Bacon Chowder–this chowder is definitely a party in your mouth. With corn, chicken, bacon, cream cheese, potatoes, carrots, red bell pepper and more it’s chock full of tastiness. You’re going to be saying “let’s make this again next week” once you try it.
Get the Instant Pot Chicken Bacon Chowder recipe here
Slow Cooker Chicken Bacon Chowder
Every bit of chopping and prepping was worth it. This chowder is really good. My mom and dad, kids and husband all agreed that it was a perfect dinner. The flavor is spot on thanks to the bacon and the cream cheese. There is goodness is every single bite.
A few notes about the ingredients…
Chicken–I used boneless skinless chicken thighs and used kitchen shears to cut off the fat and then I cut them into 1 inch cubes. If you’re not a fan of dark meat you can use chicken breasts. The chicken needs to be thawed and cut so that it will cook at the same rate as the potatoes.
Corn–I used a bag of frozen corn. I haven’t tried this yet with canned corn, but I bet it would be fine. Just drain the corn first before adding it in.
Bacon–to make it easier on myself I just used a bag of real bacon bits. I find this next to the salad dressings at the grocery store. They provide great flavor without the hassle of cooking the bacon.
More recipes you’ll love…
Slow Cooker Creamy Potato Hamburger Soup
Slow Cooker Buffalo Chicken Chili
What Slow Cooker Did You Use?
To make Slow Cooker Chicken Bacon Chowder I used my Ninja Auto-iQ 6 Quart Slow Cooker.* My favorite feature of this slow cooker is that it has a stove top function. This is perfect for sauteing or browning before you slow cook. This slow cooker has four manual cooking functions: slow cook, stove top sear/Saute, steam, and bake.
Slow Cooker Chicken Bacon Chowder
- Prep Time: 20 minutes
- Cook Time: 6 hours on low
- Total Time: 45 minute
- Yield: 8–10 servings 1x
This chowder is definitely a party in your mouth. With corn, chicken, bacon, cream cheese, potatoes, carrots, red bell pepper and more it’s chock full of tastiness. You’re going to be saying “let’s make this again next week” once you try it.
- 1 yellow onion, diced
- 2 cups chicken broth
- 6 boneless, skinless chicken thighs or 2 pounds boneless, skinless chicken breasts, cut into 1 inch pieces
- 3 carrots, peeled and cut into 1/2 inch pieces
- 3 celery ribs, diced
- 3 large Russet potatoes, peeled and cubed
- 1 (16 oz) bag frozen corn
- 1 (4 oz) can diced green chiles
- 1 (3 oz) package real bacon bits
- 1 (8 oz) package cream cheese
- 1 red bell pepper, cored and diced
- 4 green onions
- Salt and pepper
- Add onion, broth, chicken, carrots, celery, potatoes, corn and green chiles to the slow cooker.
- Cover and cook on low for 4-6 hours, or until chicken and potatoes are cooked through.
- Add in the bacon, cream cheese, pepper and green onions. Cover and cook on high for about 10 minutes. Stir until cream cheese is melted.
- Salt and pepper to taste. Ladle into bowls and serve.
I used my Ninja Auto-iQ 6 Quart Slow Cooker.* My favorite feature of this slow cooker is that it has a stove top function. This is perfect for sauteing or browning before you slow cook. This slow cooker has four manual cooking functions: slow cook, stove top sear/Saute, steam, and bake.
This recipe is gluten free. Just check your chicken broth label to be sure.
- Category: Soup
- Method: Slow Cooker
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Liz P says
Can I make this in my instant pot using the slow cooker setting? And with delay start? Have you ever done that? And once it’s done cooking will it just stay on keep warm? I don’t want the potatoes to turn mushy.
Thanks so much!
I haven’t heard great things about the Instant Pot slow cooker function. Having said that I do think soup is a good candidate to turn out okay in the IP slow cook. I would use the highest slow cook setting. And don’t delay too long or else it will give a chance for bacteria growth.
Can this be done stove top?
I’m sure it could. I’ve never tried yet but I would cook the chicken ahead of time.
Grace Wilson says
I’m making this now, it needed 3 cans (14 oz) of chicken broth to cover it. I’ll let you know if I add more. I can hardly wait to eat it!
It will be a lot more liquid-y. Let me know how it turns out.
Cheryl Lister says
I just made the Chicken, Bacon Chowder. I don’t think 2c. of broth is enough. I have made several soups from 365 and find myself adding additional liquid. I use a slow cooker.
Thanks for sharing your experience. How much did you end up adding in?
Susan Viereck says
I haven’t tried it yet, but it & all your other Recipes look relishes. Thank you for all of them. Love getting them & am storing them on Pinterest.
How can I make this low carb/ Kero friendly?
I’m not totally familiar with keto but I bet you’d have to leave out the potatoes. Maybe you could sub cauliflower florets instead.