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