Slow Cooker Chicken, Bacon & Potato Soup

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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.

Slow Cooker Chicken, Bacon, and Potato Soup
Photo: Iain Bagwell; Styling: Heather Chadduck Hillegas
Active Time:
20 mins
Total Time:
4 hrs
Servings:
6

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

Directions

  1. Cook bacon in a large skillet over medium-high until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Set bacon aside.

  2. 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.

  3. 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.

Originally appeared: Cooking Light

Nutrition Facts (per serving)

174 Calories
4g Fat
14g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 6
Serving Size 1 1/2 cups
Calories 174
% Daily Value *
Total Carbohydrate 14g 5%
Total Sugars 2g
Protein 19g 38%
Total Fat 4g 5%
Saturated Fat 1g 5%
Cholesterol 69mg 23%
Sodium 521mg 23%
Calcium 32mg 2%
Iron 2mg 11%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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