Slow Cooker Chicken Potato Vegetable Soup

Slow Cooker Chicken Potato Soup

Servings: 8 servings
Prep Time:15 minutes
Cook Time:8+ hours

INGREDIENTS
1 large onion, peeled and chopped
3 garlic cloves, minced
2 pounds boneless skinless chicken breast
3 1/2 T  bacon crumbles of Hormel Natural Choice Cherrywood Smoked Uncured Bacon
1 pound russet potatoes, peeled and cubed
5 1/3 cups baby carrots [800 g]
8 cups sliced celery [800 g]
8 cups Swanson Chicken Cooking Stock
1 teaspoon dried thyme
1/3 cup fresh chopped parsley
1 1/2 t salt
1/2 t black pepper

INSTRUCTIONS
1. Place a skillet over medium heat. Add in the onions and garlic. Saute for 3-4 minutes to soften.
2. Pour the onions mixture into the crock of a large 6 quart slow cooker.
3. Place the chicken breast on top of the onions. Add the bacon crumbles, cubed potatoes, carrots, celery, chicken broth, thyme, salt, and black pepper.
4. Place the lid on the slow cooker. Turn on low and cook for 7-8 hours, stirring occasionally, until the potatoes are extremely soft. (Check the chicken at 5 hours. If it’s cooked through, cover and refrigerate until the potatoes are tender and breaking apart. If you happen to have a faster slow cooker, you do not want to overcook the chicken.)
5. Remove the chicken breast from the crock. Shred or chop the chicken and add it back to the slow cooker along with fresh parsley. Stir well. Serve warm!

Modified from: A Spicy Perspective