Slow Cooker Chicken with Tarragon and Leeks

herb-chicken Recipe
Hallie Burton
Not only does the chicken cook in the slow-cooker, so do the baby new potaotes and leeks!
1

Would not make again

Yield:

Makes 4 servings (serving size: 2-3 thighs and 1 1/2 cups vegetables)

Recipe Time

Prep: 15 Minutes
Cook: 0 Minutes

Nutritional Information

Calories 512
Fat 13 g
Satfat 4 g
Monofat 5 g
Polyfat 3 g
Protein 38 g
Carbohydrate 50 g
Fiber 8 g
Cholesterol 102 mg
Iron 5 mg
Sodium 187 mg
Calcium 138 mg

Ingredients

1 1/2 pounds baby new potatoes (about 16)
8 skinless bone-in chicken thighs (1 1/2 pounds)
3 leeks (white and light green parts only), halved lengthwise, rinsed, and cut into 1 1/2-inch pieces
1 cup dry white wine
1 teaspoon kosher salt
1 (10-ounce) package frozen peas, thawed
1/3 cup whole milk
1/2 cup low-fat Greek-style yogurt
1 tablespoon chopped fresh tarragon

Preparation

1. Place potatoes in a 4- to 6-quart slow cooker. Add chicken, leeks, wine, and salt.

2. Cover; cook on high for 3–4 hours or on low for 6–7 hours until chicken and potatoes are tender.

3. Transfer chicken and all but 4 potatoes evenly to plates. Use a fork to smash remaining potatoes into cooking liquid.

4. Add peas, milk, and yogurt; cook for about 10 minutes or just until heated through. Spoon over chicken, and sprinkle with tarragon.

Note:

Allison Fishman,

March 2010
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