Low Carb Chicken + Bacon Stew

Holy Moly, this is good. Sorry I did not get a better picture, but I was focused on eating it! Find the super simple (and easily adjusted, based on what you have in the house) recipe, below!

This really is ridiculously easy... and I made it even easier by not bothering to defrost the chicken, and buying pre-cooked bacon. #notsorry

Ingredients:

• 3 frozen chicken breasts, whole
• 2 yellow onions, diced
• 5 cloves of garlic, minced
• 2 hearts of celery, chopped
• 1 bag of pre-sliced cremini mushrooms
• 1/2 stick of salted butter
• 1 package of pre cooked bacon, chopped
• 1 cup whole milk
• 8oz whipped cream cheese (or 4 oz regular)
• 2.5 - 3 cups of chicken stock
• 1t dried thyme
• 1t dried chives
• salt and pepper, to taste

Throw it all in the slow cooker, on low. Butter on the bottom, chicken on top of that, and then everything else however you want to toss it in. Cook for 8-10 hours. At about 5-6 hours, take two forks and shred the chicken, within the stew. You can make sure it is all properly shredded at the end as well, but doing it early will help impart the flavors in the chicken.

Additional add ins, if you want: corn, carrots, shallots, peas, spinach, kale... you could really add many items to this very filling and delicious dish.

Bonus: GREAT leftovers.