Prep Time
15 Mins
Cook
Yield
Makes 4 servings (serving size: 2-3 thighs and 1 1/2 cups vegetables)
Hallie Burton

How to Make It

Step 1

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

Step 2

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

Step 3

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

Step 4

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

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