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Slow Cooker Chicken with Tarragon and Leeks

Hallie Burton
Prep time 15 mins
Cook time 0 mins
Yield Makes 4 servings (serving size: 2-3 thighs and 1 1/2 cups vegetables)
Not only does the chicken cook in the slow-cooker, so do the baby new potaotes and leeks!

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

Nutrition 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

How to Make It

  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.