Slow Cooker Chicken Bacon & Potato Soup

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.

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

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