- 6 slices of bacon
- 3/4 cup chopped onions
- 10 3/4 oz. can cream of chicken soup
- 1/4 cup water
- 2 T cider vinegar
- 1/2 t sugar
- pepper to taste
- 4 cups parboiled, cubed potatoes
- parsley
Brown bacon in skillet, and then crumble. Reserve 2T drippings. Saute onions in drippings. Blend together soup, water, vinegar, sugar, and pepper. Add bacon and onions. Mix well. Add potatoes and parsley. Mix well. Pour in slow cooker. Cover. Cook on Low 4 hrs. Serve warm or at room temperature. Makes 8 servings.
