Crock-Pot Chicken Thigh, Sweet Potato, Parsnip and Bacon Soup

• Ingredients

• 2.5 lbs organic skin-less chicken thighs 
• 3 medium to large sweet potatoes, pricked all over
• 3 large parsnips, peeled and halved with the ends discarded
• 1tbsp olive oil
• 2, 6 ounces packages of diced pancetta or 8 slices of diced uncured bacon
• 12-16 ounces of organic chicken broth or stock (low-sodium or regular)
• freshly ground black pepper to taste
• dash of salt
• 1tbsp single cream or 1 tbsp coconut milk (optional)
• diced white onion (1/2 cup-3/4 cup)

I buy the sweet potatoes and parsnips already cubed. It is so much easier and quicker!

Uncured Apple Smoked Bacon from Trader Joe's

Pancetta is an Italian-style bacon. this is what it looks like incase you were not sure.

Steps:

1) Sautee the diced white onion in a pan with 1 tbsp olive oil. Remove onions from pan when cooked through.

2) Sautee diced pancetta or diced bacon in pan on medium heat until crispy.

3) Place chicken thighs in the bottom of the crock pot.

4) Cover chicken thighs with onions and pancetta.

5) Cover onions and pancetta with cubed parsnips and sweet potatoes.

6) Pour chicken stock in crock pot until everything is covered.

7) Add 1 tablespoon coconut milk.

7) Cook on low for 6-8 hours.

8) Eat..Yum!

My Mom's crock-pot still going strong after 30 years! I need to get another one because it is small a little too small for my family's appetite. Lol

I use this organic, free-range chicken broth. One is low-sodium. I prefer to buy in bulk so I always have chicken broth on hand and it is less expensive. This is the crockpot that I just ordered. I cannot wait!