Floral Separator

Slow Cooker Chicken, Bacon & Potato Soup

4 center-cut bacon slices, diced 1 ½ 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

Cook bacon in a big pan until it's crispy. Take out the bacon and keep 1 teaspoon of the fat in the pan. Put the bacon aside.

Sprinkle some seasoning on the chicken. Cook the chicken in the pan with the bacon fat for about 8 minutes until it's browned all over.

Put chopped leek, carrot, and celery in the pan with the leftover fat. Cook them for about 5 minutes. 

Add the cooked bacon, the rest of the chicken stock (3 cups), some salt, pepper, and a few sprigs of thyme into the slow cooker.

After 2 hours, add some potatoes to the slow cooker. Cover it again and let it cook for another 2 hours, or until the potatoes are soft.

Take the chicken out of the slow cooker and cut it into small pieces. Remove the bones. Put the chicken back into the slow cooker.