Slow Cooker Cheddar & Ale Chicken Chowder

This Slow Cooker Cheddar and Ale Chicken Chowder is so simple to make. The addition of the ale adds such a depth of flavour with the cheese and the chicken…so so good!

It’s soup week here on my blog!  Yes a full week of delicious soup recipes! I can’t wait to share with you all the different soups that we have been enjoying after the last while! (You might have gotten a sneak peak of them already on my Instagram feed.) The soups that I will be sharing are all simple to make and bursting with flavour! And to think I had myself convinced that I didn’t like soup…say wha?! I don’t know what I was thinking and missing out on for that matter, but I have learned that I do indeed love soup…they’re hearty and comforting and so delicious! There really is nothing like a hot bowl of soup with crusty bread on a cold day is there?

SO delicious!  I really hope you try this soup…it is amazing!

Cheddar + Ale Chicken Chowder Recipe Tips

• Chicken: This soup is most delicious made with boneless, skinless chicken breast.
• Ale: Use a flavourful ale like Rickard’s Red Irish-style Red Ale, or your favourite.
• Cheese: Use a flavourful cheddar cheese, like an old cheddar (white or orange is fine).
• Do I have to add the beer? Well, this is an ale chowder, so yes.
• Great idea for St. Patrick’s Day! Add this soup to your St. Patrick’s Day menu!

Slow Cooker Cheddar + Ale Chicken Chowder

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This Slow Cooker Cheddar and Ale Chicken Chowder is so simple to make. The addition of the ale adds such a depth of flavour with the cheese and the chicken…so so good!

• Author: Jo-Anna Rooney
• Prep Time: 20 minutes
• Cook Time: 6 hours
• Total Time: 6 hours 20 minutes
• Yield: 8 servings 1x
• Category: Soup
• Method: Slow Cooker
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

• 2 boneless (skinless chicken breasts)
• 2 carrots (minced)
• 2 celery stalks (minced)
• 1 large onion (minced)
• 2 cloves of garlic (minced)
• 1 tbsp oil
• 1/3 cup flour
• 1/4 tsp salt
• 1/8 tsp fresh ground black pepper
• 2 bay leaves
• 1/2 tsp dry mustard
• 1 (341 mL) bottle of ale (I used Rickard’s Red Irish-style Red Ale)
• 2 cups chicken stock
• 1 tbsp Worcestershire sauce
• 2 cups half + half cream
• 4 cups shredded cheddar cheese

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Instructions

1. In a skillet on medium-high heat, add a tablespoon of oil and cook the carrots, celery, onions and garlic until soft.
2. Stir in the flour, salt + pepper, dry mustard and bay leaves and cook for about 1 minute.
3. Whisk in the beer.
4. Transfer this mixture to a slow cooker and add the chicken breasts and chicken broth.
5. Cover and cook on low for 6 hours.
6. Once time is up, remove the chicken breasts and shred the meat.
7. Then return the shredded chicken to the crock pot.
8. Stir in the cream and shredded cheddar cheese.
9. Cover and cook for 10-15 minutes longer, stirring a couple of time until the cheese is melted.
10. Serve immediately and enjoy immensely!

Keywords: cheddar ale soup, chicken chowder, cheddar ale chicken chowder

Recipe adapted from Epicurious

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Have a delicious day!

Disclosure: I am participating in the Chicken Farmers of Canada campaign managed by SJ Consulting. I received compensation in exchange for my participation in this campaign. The opinions on this blog are my own.