Chicken, Bacon, Potato Slow-Cooker Soup
4 slices Bacon, diced
1½ lb. Bone-in Chicken Thighs, skinned
2 tsp. Mrs. Dash Garlic and Herb Seasoning
2 large Leeks, washed and thinly sliced
2 large Carrots, sliced
2 stalks Celery, sliced
4 cups Chicken Broth
¾ tsp. Kosher Salt
½ tsp. Black Pepper
5 sprigs Thyme
12 oz. Baby Potatoes, halved if too large
2 cups Fresh Baby Spinach, coarsely chopped
In a large skillet, cook bacon over medium-high heat until crisp. Remove to paper towel lined plate leaving a tsp. of drippings. Sprinkle chicken with Mrs. Dash seasoning, add to pan and cook 8 minutes browning all sides. Transfer chicken to a 6-qt. slow-cooker reserving drippings in pan. Add leek, carrot and celery to pan and cook 5 minutes. Stir in a cup of broth, scraping pan to loosen browned bits. Add leek mixture, bacon, remaining 3 cups of broth, salt, pepper and thyme sprigs to slow-cooker. Cover and cook on low for 2 hours. Add potatoes, cover and cook another 2 hours or until potatoes are tender. Remove chicken pieces to a cutting board, discard bones and cut into bite-size pieces. Remove thyme sprigs before adding chicken back to slow-cooker. Now add the spinach and stir until it wilts, then serve.
Note: You could use bone-in chicken breast in place of the thighs. But be careful, as they can be somewhat dry if over cooked.
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