4 cloves minced garlic
1 finely chopped shallot
1 leek – cleaned, trimmed and sliced
2 ribs celery – diced
6 ounces cremini mushrooms – sliced
1 medium sweet onion – thinly sliced
4 tablespoons butter – divided
2 cups chicken stock – divided
1 pound boneless, skinless chicken breasts
8 ounces cream cheese
1 cup heavy cream
1 pound bacon – cooked crisp, and crumbled
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon thyme
Heat slow cooker on low setting; add garlic, shallot, leek, celery, mushrooms, onions, 2 tablespoons butter, 1 cup chicken stock, and salt and pepper. Cover and cook vegetables on low for 1 hour.
While the vegetables are cooking, in a large skillet over medium-high heat, pan-sear the chicken breasts in the remaining 2 tablespoons butter until they are browned on both sides. (About 5 minutes each side. Chicken will not be fully cooked during this stage.) Remove chicken from pan and set aside. De-glaze the pan with the remaining 1 cup of chicken stock. Using a rubber spatula, scrape up any bits of chicken that may be stuck to the pan. Add chicken stock to slow cooker. Add heavy cream, cream cheese, garlic powder, and thyme to slow cooker. Stir until well combined and there are no longer any visible chunks of cream cheese. Once chicken has cooled, cut into cubes and add to slow cooker, along with bacon. Stir until all ingredients are well combined. Cover and let cook for 6-8 hours.
