Large Family Low Carb Bacon Chicken Stew

When cooler weather approaches, soups and stews are my go to meals. This low carb bacon chicken stew is hearty in addition to being delicious. Seriously, what isn’t delicious when bacon is involved. Add a roll or some french bread to dip in it and boom, dinner done.The kids love the taste and mama loves the low carb. It’s a meal everyone can get behind.

You know what makes this recipe so much better than the fact it has bacon in it? The fact that you can throw all the ingredients in a freezer bag then throw it in the instant pot frozen. You heard me right. Frozen! Here’s a kitchen hack for you to make this even easier. Put your instant pot ready freezer meal bag in a 5 gallon ice cream bucket. You know the super cheap ones you can find at any supermarket. They are the perfect shape for the food to freeze then you can easily drop it in the Instant Pot still frozen. I just revolutionized your life. Listen, this large family mama has to work smarter not harder. If you want to make this low carb chicken bacon stew in the slow cooker, defrost the night before then cook on high for 4 hours or low 6-8 hours.

After cooking, you can either add the cheese and bacon crumbles individually into each bowl or set out a bowl of shredded cheese as well as one of crumbled bacon. You can use the oven to cook the bacon to make this meal even easier.

Low Carb Bacon Chicken Stew

• Author: Jamerrill Stewart
• Prep Time: 15 mins.
• Total Time: 15 mins.
• Category: Freezer
• Cuisine: Soups

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Description

This tasty low carb chicken bacon stew is easy to prepare either in the Instant Pot or slow cooker. Bonus that it’s freezer friendly too. 

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Ingredients

• 6 lbs boneless chicken
• 2-8 oz blocks of cream cheese
• 2 cups heavy cream
• 1 cup butter
• 1/2 diced onion
• 2 TBS minced garlic
• 12 cups of chicken broth (add 3 cups of chicken broth to each slow cooker or Instant Pot on cooking day)
• 2 lbs cooked bacon (add 1 lb cooked bacon to each meal on cooking day)
• Shredded cheese (for serving)
• salt/pepper per preference

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Instructions

Freezer Friendly: Label 2 one gallon freezer bags and fill.

• 3 lbs boneless chicken
• 1-8 oz blocks of cream cheese
• 1 cups heavy cream
• 1/2 cup butter
• 1/4 diced onion
• 1 TBS minced garlic
• 3 cups of chicken broth (add 3 cups of chicken broth to each slow cooker or Instant Pot on cooking day)
• 1 lbs cooked bacon (add 1 lb cooked and crumbled bacon to each meal on cooking day)
• Shredded cheese (for serving)
• salt/pepper per preference 

Instant Pot Instructions:

1. Run cold water over the outside of your gallon freezer bag to gently defrost the frozen food from the bag (enough to dump it out and release the food from the side of the frozen bag).
2. Place lid on pressure cooker and seal the valve.
3. Cook on manual high pressure for 25 minutes.
4. Let pressure naturally release for 5-7 minutes, then quick release the remaining pressure if you like.
5. Serve with bacon and cheese.

Slow Cooker: 

1. Set the freezer bag out 24 hours in advance to defrost.
2. Cook on low for 6-8 hours or on high for up to 4 hours.
3. Serve with bacon and cheese.

Keywords: low carb, freezer, chicken, bacon

Find it online: https://largefamilytable.com/low-carb-bacon-chicken-stew/

If you happen to have leftovers, you can freeze it in individual bowls or leave it in the fridge for a few days to have for lunch. It will seriously taste better and better the longer it sits and the flavors marry together. I like to hide a bowl in the back of the fridge to “discover” for a later meal.

Looking For More Low Carb Recipes? Check out my low carb playlist!