Chicken Bacon Chowder

18  ounces		large Chicken Breasts
12  ounces		of Bacon
2  cups		of Chicken Broth (non MSG)
8  ounces		of Cream Cheese
2  cups		of Heavy Cream
2  tablespoons		Tbs Butter
1/2		large onion
1/4  cup		bell pepper
1		stalk of celery chopped
8  ounces		of fresh sliced Mushrooms
2  teaspoons		minced Garlic
1  teaspoon		Salt
1  teaspoon		Black Pepper
1  teaspoon		Basil
1  teaspoon		Thyme
2  teaspoons		Garlic Powder

Tip: For nutritional information on all the ingredients in Chicken Bacon Chowder just click on each ingredient name. Then adjust the serving size for any Chicken Bacon Chowder ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Turn Crockpot on low and put vegetables and 1 ½ cups of Chicken Broth in the Crockpot with Butter and a pinch of Salt, cover. Cut Bacon into small pieces and cook until very crisp. Remove from pan and put aside. Leave 2 Tbs of Bacon grease in the bacon and place Chicken Breasts in the pan to sear on both sides. Remove Chicken and cut into small cubes. Use remaining ½ cup of Chicken Broth to de-glaze the pan, pour this into the crockpot. Add Bacon, Chicken, Heavy Cream, Cream Cheese and Seasonings, stirring until well blended. (Hint: I usually will sit the Cream Cheese on the stove while I am cooking, so the heat will soften it quicker and make it easier to mix in.)