Slow Cooker Chicken and Potato Soup

1-1/2  lb.		chicken breasts
1  tablespoon		canola oil
2  teaspoons		salt free garlic and herb seasoning blend
2  cups		thinly sliced leek (from 2 large leeks)
1  cup		sliced carrot (from 2 large carrots)
1  cup		sliced celery (from 2 large stalks)
4  cups		low sodium chicken broth, divided
3/4  teaspoon		kosher salt
1/2  teaspoon		freshly ground black pepper
5		thyme sprigs
16  ounces		baby potatoes
2  cups		coarsely chopped baby spinach

Tip: Click on the ingredient links to learn the nutritional information for all the Slow Cooker Chicken and Potato Soup ingredients. The serving size for any ingredient in Slow Cooker Chicken and Potato Soup may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Sprinkle chicken with seasoning blend. Cook chicken in canola oil about 8 minutes, browning on all sides.

Transfer chicken using a slotted spoon to a 6-quart electric slow cooker, reserving any drippings in pan.

Add leek, carrot, and celery to drippings in pan; sauté 5 minutes. Stir in 1 cup broth, scraping pan to loosen browned bits.

Add leek mixture, remaining 3 cups broth, salt, pepper, and thyme sprigs to slow cooker.

Cover and cook on LOW for 2 hours. Add potatoes; cover and cook on LOW for 2 more hours or until potatoes are tender.

Remove chicken from slow cooker with a slotted spoon; discard thyme sprigs. Cut chicken into bite-size pieces; discard bones. Return chicken to slow cooker; add spinach, stirring until spinach wilts.