SLOW COOKER SOUP CHICKEN RECIPES
SLOW COOKER CHICKEN, BACON, AND POTATO SOUP RECIPE
This chicken potato soup is perfect for ushering in fall: It's hearty enough for the beginning of soup season, yet brothy and veggie-packed so it doesn't feel too heavy. This recipe is ideal for a weekend, when you can check on the slow cooker after just a few hours. Although you can’t leave it unattended all day, this chicken potato soup still offers the benefit of hands-free, fuss-free cooking. Baby red, Yukon Gold, or fingerling potatoes will all work well here, as they'll maintain their shape nicely during cooking. Pair this easy chicken and potato soup with a slaw or kale side salad and crusty whole-grain bread for a healthy, satisfying dinner.
Provided by Ana Kelly
Total Time 4 hours 0 minutes
Yield Serves 6 (serving size: 1 1/2 cups)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 174 calories, CarbohydrateContent 14 g, CholesterolContent 69 mg, FatContent 4.3 g, FiberContent 2 g, ProteinContent 19 g, SaturatedFatContent 1.4 g, SodiumContent 521 mg, SugarContent 2 g
SLOW COOKER CHICKEN SOUP RECIPE - BBC GOOD FOOD
Pop the ingredients for this chicken soup into the slow cooker in the morning, and it will be ready by dinner time. Add noodles at the end, if you like
Provided by Esther Clark
Categories Lunch, Soup, Supper
Total Time 8 hours 15 minutes
Prep Time 15 minutes
Cook Time 8 hours
Yield Serves 6-8
Number Of Ingredients 10
Steps:
- Set your slow cooker to low. Tip in the onion, celery, carrots and leeks and nestle in the bunch of herbs. Sit the chicken on top of the veg and pour over the stock. Cook for 6-8 hours.
- Remove the chicken from the slow cooker and transfer to a board. Shred the meat from the bones using two forks, then return the meat to the slow cooker, discarding the bones. Season to taste and stir through the lemon juice.
- Remove and discard the bunch of herbs. Ladle the soup into bowls and top with the dill or parsley. Serve with crusty bread, if you like.
Nutrition Facts : Calories 352 calories, FatContent 21 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 4 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 3 grams fiber, ProteinContent 35 grams protein, SodiumContent 1.6 milligram of sodium
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