 Preparation Time |
15mins
|
 Cooking Time |
56mins
|
 Level |
Easy
|
 Serves |
6
|
|
Bites
|
0.5
|
85g bacon, lean, fat removed
6 sprigs fresht thyme
1.8 kg potaotes, scrubbed and quartered
2 tsp salt
2 dried bay leaves
5 black peppercorns, plus freshly ground for serving
1L low sodium chicken stock
4 tbsp unsalted butter
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 some water if needed. 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.
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