Adapted from Cooking Light
Hearty stew-like soup; just add a green salad & some crusty bread to sop up the flavorful broth.
Cook bacon in a large skillet over medium-high until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Set bacon aside.
Sprinkle chicken with the herbes de Provence. Add chicken to bacon drippings in pan; cook for about 8 minutes, browning on all sides. Transfer the chicken using a slotted spoon to a 6-quart electric slow cooker, reserving any drippings in pan.
Add the prepared leek, carrot, and celery to the drippings in the pan; sauté for about 5 minutes. Stir in 1 cup of the chickenstock, scraping the pan to loosen any browned bits. Add the leek mixture, along with the cooked bacon, remaining 3 cups of stock, salt, pepper, and thyme sprigs to the slow cooker. Cover and cook on LOW for 2 hours.
Add the potatoes; cover and cook on LOW for 2 more hours, until the potatoes are tender.
Remove the chicken from the slow cooker with a slotted spoon; discard thyme sprigs. Cut the chicken into bite-size pieces; discard the bones. Return the chicken to the slow cooker; add the spinach, stirring until the spinach wilts.