One of my favorite salads is a BLT spinach salad with tender bits of chicken and a warm bacon vinaigrette. I wanted to re-create those flavors in a warm, comforting soup. I love the addition of sun-dried tomatoes, which bring more tomato flavor to the forefront.
Prep time 15 minutes
Serves 6
11/2 pounds (680 g) chicken thighs or breasts
1/2 teaspoon sea salt
1 teaspoon Italian seasoning
1 pound (455 g) red potatoes, cut into 1/2-inch pieces
1/2 cup (28 g) dry or oil-packed (55 g) sun-dried tomatoes, chopped
3 cloves garlic
1 teaspoon dried minced onion
1 quart (946 ml) chicken broth
10 slices thick-cut bacon
1 cup (235 ml) full-fat coconut milk
2 handfuls baby spinach, torn
1 tablespoon (15 ml) red wine vinegar
3 Roma tomatoes, seeded and diced
1 Lay the chicken on a plate and sprinkle both sides with the salt and Italian seasoning.
2 Place the chicken in the slow cooker with the potatoes, sun-dried tomatoes, garlic, dried onion, and chicken broth.
3 Cover and cook on low for 5 to 6 hours, until the chicken is tender and the potatoes are cooked through.
4 Meanwhile, cut the bacon into 1/2-inch (1 cm) pieces and cook them in a large skillet over medium heat until crisp. Remove them with a slotted spoon and place on a folded paper towel to drain.
5 Remove the chicken from the slow cooker, shred the meat with two forks, and return the shredded meat to the pot.
6 Add the coconut milk, spinach, and vinegar to the slow cooker. Cover and cook for another 10 minutes. Taste, and add more salt or vinegar if necessary.
7 Serve the soup with the crispy bacon and diced tomatoes as garnishes.
