Chickenleekandsweetpotatoonepot Recipes

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SLOW COOKER POTATO LEEK CHICKEN



Slow Cooker Potato Leek Chicken image

Make and share this Slow Cooker Potato Leek Chicken recipe from Food.com.

Provided by Parsley

Categories     Chicken

Time 6h10m

Yield 6 serving(s)

Number Of Ingredients 9

2 1/2-3 lbs boneless skinless chicken thighs, can use any combo of boneless pieces
5 medium white potatoes, cut into small chunks
2 large coarsely chopped leeks, white and light green parts, washed well
1 (1 7/8 ounce) envelope leek soup mix
1 cup water
2 minced garlic cloves
1/4 teaspoon paprika
1/4 teaspoon pepper
salt, if needed to taste

Steps:

  • place potatoes in slow cooker. Arrange chicken pieces on top of potato slices. Place leeks on top of chicken pieces.
  • In small bowl, whisk together leek soup mix, water, garlic, paprika and pepper until well-combined. Pour over top of everything in the crock pot.
  • Cover and cook on Low 5 to 6 hours or until chicken is no longer pink.
  • Add salt, if needed, to taste.

Nutrition Facts : Calories 378, Fat 8.6, SaturatedFat 2.4, Cholesterol 158.5, Sodium 901, Carbohydrate 32.9, Fiber 3.2, Sugar 2.2, Protein 40.9

CHICKEN, POTATO, AND LEEK SOUP



Chicken, Potato, and Leek Soup image

This chicken, potato, and leek soup is my favorite soup. Very comforting.

Provided by georgia

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 2h25m

Yield 8

Number Of Ingredients 8

1 (2 pound) fryer chicken
3 cups water
2 (14.5 ounce) cans chicken broth
1 tablespoon salted butter
3 large leeks, sliced
1 quart heavy cream
2 large potatoes, peeled and diced
1 pinch salt and ground black pepper to taste

Steps:

  • Place chicken, water, and chicken broth in a large, heavy stockpot over medium-high heat. Bring to a boil, then reduce heat, cover, and simmer until liquid has reduced by about half, chicken is no longer pink at the bone, and the juices run clear, about 1 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
  • Remove chicken and allow to cool. Strain stock and set aside.
  • Add butter to the stockpot and melt over medium heat. Add leeks and saute until browned, 3 to 5 minutes. Pour in cream, potatoes, and reserved stock; cook at a simmer for 15 minutes.
  • Meanwhile debone the chicken and dice the meat.
  • Add diced chicken to the soup and simmer until potatoes are tender, about 15 minutes more.

Nutrition Facts : Calories 646.2 calories, Carbohydrate 27.8 g, Cholesterol 199.8 mg, Fat 53.3 g, Fiber 3 g, Protein 16.1 g, SaturatedFat 30.4 g, Sodium 557.7 mg, Sugar 3.5 g

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