1. Start by adding the red potatoes, which have been cubed, to the slow cooker. The form of these small red jewels will be maintained and they will absorb all the tastes that we offer.
2. After that, top the potatoes with the chopped bacon and diced onion. While the onion softens and becomes sweeter in the oven, the bacon gives the whole thing a smokey flavor.
Blend the chicken broth, cream of chicken soup, apple cider vinegar, sugar, mustard powder, salt, and pepper in a separate bowl. This is going to coat our potatoes in a delicious, tangy dressing, so be sure to combine it well.
Now add the bacon, onions, and potatoes, and stir to combine. To get a uniform coating, gently whisk the ingredients.
5. Once the potatoes are soft enough to be pierced with a fork, cover and simmer on low for 6 to 8 hours.
6. After that, mix everything well and move it to a plate to serve. In the last moments before serving, garnish with fresh parsley for an extra burst of color and brightness.
Suggestions and Alterations-If you’re looking for a salad with a little crunch, mix in some finely chopped celery with the onions.
– A If you’re short on apple cider vinegar and need a quick fix, white vinegar will work just fine.
– A You can make it lighter by using low-fat cream of chicken soup, and if you’re making it for vegetarian guests, you may use cream of celery soup instead.
– A Toss in a handful of diced pickles towards the end of cooking if you enjoy the pucker of pickles.
– A Do not be afraid of the leftovers; in fact, they are an asset, because the flavors in this recipe enhance each other overnight, making them even better the following day.
