Ingredients
4 center-cut bacon slices, diced
1 1/2 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 homemade chicken stock, divided
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
5 thyme sprigs
12 ounces sweet potatoes
2 cups coarsely chopped baby spinach
NUTRITION INFORMATION
calories 174
fat 4.3 g
satfat 1.4 g
monofat 1 g
polyfat 0.7 g
protein 19 g
carbohydrate 14 g
fiber 2 g
cholesterol 69 mg
iron 2 mg
sodium 521 mg
calcium 32 mg
sugars 2 g
Est. Added Sugars 0 g
How to Make It
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.
Cooking Light DT
