Slow Cooker Chicken with Tarragon and Leeks |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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.
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