Line the bottom of the slow-cooker with bacon and toss half the thyme on top. Top with the potatoes, salt, bay leaves, and peppercorns. Pour the chicken broth over the potatoes and add water to cover the potatoes. Scatter the remaining thyme and the butter on top. Cover and cook on HIGH for 5 to 6 hours, or until potatoes are fork tender.
Discard the bay leaves and peppercorns. Ladle into large shallow bowls and season with salt and pepper, to taste.
Copyright (c) 2007 Television Food Network, G.P., All Rights Reserved

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	414.66 Kcal (1736 kJ)
Calories from fat	167.45 Kcal
		% Daily Value*
Total Fat	18.61g	29%
Cholesterol	35.75mg	12%
Sodium	910.19mg	38%
Potassium	1453.11mg	31%
Total Carbs	56.29g	19%
Sugars	3.02g	12%
Dietary Fiber	3.04g	12%
Protein	12.38g	25%
Vitamin C	54.4mg	91%
Vitamin A	0.1mg	3%
Iron	244.9mg	1361%
Calcium	52.6mg	5%

Amount Per 100 g
Calories	83.46 Kcal (349 kJ)
Calories from fat	33.7 Kcal
		% Daily Value*
Total Fat	3.74g	29%
Cholesterol	7.2mg	12%
Sodium	183.2mg	38%
Potassium	292.48mg	31%
Total Carbs	11.33g	19%
Sugars	0.61g	12%
Dietary Fiber	0.61g	12%
Protein	2.49g	25%
Vitamin C	11mg	91%
Iron	49.3mg	1361%
Calcium	10.6mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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