Slow Cooker Bacon, Potato, and Chix Soup

ngredients

4 center-cut bacon slices, diced

1 1/2 pounds bone-in chicken thighs, skinned

2 teaspoons garlic powder of 1 clove minced

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 kale

Preparation

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.
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.
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 kale, stirring until it starts to wilt. Serve and Enjoy!