Chicken, Bacon, Potato Slow-Cooker Soup

Chicken, Bacon, Potato Slow-Cooker Soup

(6 servings)

Ingredients:

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

Directions:

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.

Ideas for Future Efforts

_______________________________________
_______________________________________
_______________________________________
_______________________________________
_______________________________________