Slow Cooker / Crockpot 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!


  • 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
  • 1341 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


  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 crock pot 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!