SOUP BONE CROCK POT RECIPE RECIPES

SLOW COOKER CHICKEN, BACON, AND POTATO SOUP RECIPE | MYRECIPES

Slow Cooker Chicken, Bacon, and Potato Soup Recipe | MyRecipes image

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

Ingredients

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

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, BACON, AND POTATO SOUP RECIPE

Slow Cooker Chicken, Bacon, and Potato Soup Recipe image

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

Ingredients

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

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.

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