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 unsalted chicken stock (such as Swanson), divided 3/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 5 thyme sprigs 12 ounces baby potatoes 2 cups coarsely chopped baby spinach
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How to Make It
Step 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.
Step 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.
Step 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.