Ingredients
- 4 center-cut bacon slices, diced
- 1½ pounds bone-in chicken thighs, skinned
- 2 teaspoons salt-free garlic-and-herb seasoning blend (such as Mrs. Dash)
- 2 cups thinly sliced leek (from 2 large leeks)
- 1 cup sliced carrot (from 2 large carrots)
- 1 cup sliced celery (from 2 large stalks)
- 4 cups unsalted chicken stock (such as Swanson), divided
- ¾ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 5 thyme sprigs 12 ounces baby potatoes
- 2 cups coarsely chopped baby spinach
Instructions
- Cook bacon in a large skillet over medium-high until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Set bacon aside.
- Sprinkle chicken with seasoning blend. Add chicken to bacon drippings in pan; cook 8 minutes, browning on all sides. Transfer chicken using a slotted spoon to a 6-quart electric slow cooker, reserving any drippings in pan. Add leek, carrot, and celery to drippings in pan; sauté 5 minutes. Stir in 1 cup stock, scraping pan to loosen browned bits. Add leek mixture, bacon, remaining 3 cups stock, salt, pepper, and thyme sprigs to slow cooker. Cover and cook on LOW for 2 hours. Add potatoes; cover and cook on LOW for 2 more hours or until potatoes are tender.
- Remove chicken from slow cooker with a slotted spoon; discard thyme sprigs. Cut chicken into bite-size pieces; discard bones. Return chicken to slow cooker; add spinach, stirring until spinach wilts.
Slow Cooker Chicken, Bacon and Potato Soup + Immunity Soup
Two simple soups you can make right in your slow cooker. Dinner for the week is DONE!Chicken, Bacon, and Potato: http://trib.al/9JyrIOzImmunity Soup: http://trib.al/F7pHVDI
Posted by Cooking Light on Thursday, November 15, 2018
