Thursday, January 19, 2017

Chicken, Bacon, Potato Slow-Cooker Soup

Chicken, Bacon, Potato Slow-Cooker Soup
(6 servings)


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.

Ideas for Future Efforts

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