Creamy, bacon-chicken-y, full of flavor and one of my husband’s favorite keto recipes that feels indulgent. This is a recipe you can prep in advance, throw in the crockpot on your way out the door, and enjoy when you get home.
As most do, I have tweaked with this recipe a bit to fit our tastes. It has been adapted from Peace, Love, and Low Carb. (You can also find better photos over there if you need food porn.)
3-4 Chicken Breasts, Browned in Bacon Grease (but not cooked through), Cubed
1# Bacon Cooked Crispy, Crumbled
3 Celery Stalks, Chopped
1 Shallot, Finely Chopped
1 Yellow Onion, Diced
1 Leek, Thinned and Finely Chopped
4 Garlic Cloves, Minced
1 can Chicken Broth
1.5 cups Heavy Cream
1 pkg Cream Cheese, Cubed
2T + 2T Butter, Cubed
2t Garlic Powder
2t Dried Thyme
- Prep all ingredients. Save a little bit of the bacon grease and the cruddles in the bottom of the pan – scrape that into your crockpot.
- Throw in all of the veggies. Top with 2T of the butter.
- Add all of the meat.
- Add remaining butter, cream cheese, heavy cream, and seasonings.
- Cook on low for 6-8 hours, stirring a few times before served.
Topping suggestions: cheeses, green onions, dried oregano