Slow Cooker Chicken with Tarragon and Leeks

Hallie Burton

Not only does the chicken cook in the slow-cooker, so do the baby new potaotes and leeks!

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

Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 512
  • Fat: 13g
  • Saturated fat: 4g
  • Monounsaturated fat: 5g
  • Polyunsaturated fat: 3g
  • Protein: 38g
  • Carbohydrate: 50g
  • Fiber: 8g
  • Cholesterol: 102mg
  • Iron: 5mg
  • Sodium: 187mg
  • Calcium: 138mg

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. 1. Place potatoes in a 4- to 6-quart slow cooker. Add chicken, leeks, wine, and salt.
  2. 2. Cover; cook on high for 3–4 hours or on low for 6–7 hours until chicken and potatoes are tender.
  3. 3. Transfer chicken and all but 4 potatoes evenly to plates. Use a fork to smash remaining potatoes into cooking liquid.
  4. 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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