Slow Cooker Chicken Bacon Soup
A hearty soup that is creamy, smokey and full of flavor. Slow Cooker Chicken Bacon Soup is a must try this fall.
Fall is here when you crave hearty, warm soups. And a soup made in the slow cooker is even better. Adding all the ingredients to the slow cooker, turning it on low for four hours and enjoying the aromas of Creamy Chicken Bacon Soup throughout the house. I love walking in the house after being outside playing football with the boys and A) having dinner ready before the kids get hangry and B) the wonderful smells of a flavorful soup filling the entire house!
I’m slowly trying to turn my family into soup lovers. Sometimes they’ll eat soup, but usually they don’t like the idea of food being mixed together. Everything separate on a plate! But I love the ease of one big batch of soup – and so easy to warm up the next day for lunch. I put together Slow Cooker Chicken Bacon Soup one afternoon and served it for dinner. It was pronounced to be “very good” and ” I would eat this again”. YES!! Another success in the kitchen!!
With Slow Cooker Chicken Bacon Soup we bake the bacon and chicken in the oven first. While they’re baking we chop the mushrooms, celery and scallions. Once the chicken and bacon are cooked through, chop them into smaller pieces. Add all the chopped ingredients to the slow cooker and add the spices and wet ingredients. Stir all together and set the slow cooker on low. Let it slow cook for four hours and then serve. The creamy coconut milk base is so full of flavor from the added bacon and mushrooms. The flavors of mushroom with bacon and chicken is one combination that we love to serve for dinner.
- 1 lb chicken breasts
- 1 lb bacon, whole30 approved
- 13.5 oz canned coconut milk
- 2 qts water
- 1 cup mushrooms
- 3 stalks celery
- 4-6 scallions
- 1 tsp sea salt
- 1/2 tsp coarse ground pepper
- 2 tsp dried dill weed
-
Preheat oven to 350 degrees. Line 2 baking sheets with foil.
-
Place bacon on one baking sheet and cover with foil. Place chicken on other baking sheet and add 1/4 cup of water. Place in the oven.
-
Bake the bacon for 25-30 minutes or until crispy. Remove from baking sheet and place on paper towels.
-
Bake the chicken for 35-40 minutes or until cooked through. Remove from baking sheet and place on cutting board.
-
Chop chicken to bite sized pieces. Chop the bacon, celery, scallions, and slice the mushrooms.
-
Place all ingredients in slow cooker. Add the wet ingredients and spices. Stir together.
-
Turn slow cooker on low and let cook for 4 hours. Serve while hot.
Place leftovers in an airtight container in the fridge for up to 5 days.
PIN NOW TO TRY LATER —>
