6 slices bacon
3/4 c. chopped onions
1 c. cream of chicken soup
1/4 c. water
2 tbsp. vinegar
1/2 tsp. sugar
pepper to taste
4 c. parboiled, cubed potatoes
parsley

Brown bacon in skillet; crumble. Reserve 2 tablespoons bacon drippings. Sauté onions in drippings. Blend together soup, water, vinegar, sugar and pepper. Add bacon and onions; mix well. Add potatoes and parsley; mix well. Pour into slow cooker. Cover. Cook on low 4 hours. Serve hot or warm.