Slow Cooker Zuppa Toscana

1 pound Italian sausage
2 large russet potatoes, sliced 1/4 inch
1 large onion, chopped
1/4 cup bacon bits
2 garlic clove, minced
2 cups kale, chopped
16 ounces chicken broth
1 quart water
1 cup heavy whipping cream

Brown sausage in a pan. Place cooked Italian sausage, chicken broth, water, garlic, potatoes and onion in slow cooker. Cover. Cook on low for 6 to 8 hours until potatoes are cooked and soft. Turn the crock pot off and add the kale.  Return the lid and let sit for 5 minutes. Add whipping cream and serve.

(Recipe adapted from getcrocked.com)