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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 246.6
  • Total Fat: 8.6 g
  • Cholesterol: 42.3 mg
  • Sodium: 909.9 mg
  • Total Carbs: 23.2 g
  • Dietary Fiber: 1.9 g
  • Protein: 18.4 g

View full nutritional breakdown of Crock Pot: Chicken, potatoe & bacon soup calories by ingredient
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Crock Pot: Chicken, potatoe & bacon soup

Submitted by: MGARREN

Introduction

Easy to make, feeds 8 people or 2 hungry teens. Leftovers did not last long (less than 24 hours), and our fussy eater ate the most of it. No photo, before I could get one it was gone 8) . Easy to make, feeds 8 people or 2 hungry teens. Leftovers did not last long (less than 24 hours), and our fussy eater ate the most of it. No photo, before I could get one it was gone 8) .
Number of Servings: 8

Ingredients

    1 lb Bacon, chopped
    1 Onions, chopped
    2 cloves Garlic
    2 Chicken Breast, no skin, no bone (14 ounces)
    Salt, 0.5 tsp (or to taste)
    Pepper, black, 1 tsp (or to taste)
    2 Leeks, chopped
    4 Potatoes or 2lbs worth, chopped
    4 cups Vegetable Broth

Directions

Note: If you start with your meats partially frozen, it makes chopping much easier.

Step 1: Turn on crock pot to high lid on.
Step 2: Chop the bacon into small pieces and place into crock pot, replace lid. Chop onion, add to pot, replace lid. Chop garlic (or use pre-chopped) and add. Chop chicken, about 1/2 inch or bigger size pieces, and add. Add Salt & pepper to taste, mix, replace lid.

Step 3: Make sure leeks are cleaned thoroughly, trim, chop, add to pot, replace lid. Repeat with potatoes. Note; I like to leave the skin on the potatoes, some people prefer to remove the skin.

Step 4: Pour in the vegetable broth. Note: Chicken broth can also be used.

Cooks fully on high in 4 to 5 hours, or it can be cooked on low for 7 to 9 hours.



Number of Servings: 8

Recipe submitted by SparkPeople user MGARREN.





TAGS:  Poultry |

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