Chicken With Tarragon and Leeks

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Photo by Hallie Burton
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 469 calories
    • Calories 30 calories from fat
    • Fat 16 g
    • Sat Fat 6 g
    • Cholesterol 112 mg
    • Sodium 679 mg
    • Protein 35 g
    • Carbohydrate 47 g
    • Sugar 8 g
    • Fiber 7 g
    • Iron 5 mg
    • Calcium 94 mg

Ingredients

  1. Check 1 1/2pounds baby new potatoes (about 16)
  2. Check 8 small skinless chicken thighs (1 1/2 pounds)
  3. Check 3 leeks (white and light green parts), halved lengthwise and cut into 1 1/2-inch pieces
  4. Check 1cup dry white wine
  5. Check Kosher salt
  6. Check 1 10-ounce package frozen peas
  7. Check 1/3cup heavy cream
  8. Check 1tablespoon chopped fresh tarragon

Directions

  1. Place the potatoes on the bottom of a 4- to 6-quart slow cooker. Add the chicken, leeks, wine, and 1 teaspoon salt.
  2. Cook, covered, until the chicken and potatoes are tender, on high for 3 to 4 hours, or on low for 6 to 7 hours.
  3. Transfer the chicken and all but 4 of the potatoes to plates. Using a fork, smash the remaining potatoes into the cooking liquid to thicken.
  4. Add the peas and cream and cook just until heated through, 3 to 5 minutes. Spoon over the chicken and sprinkle with the tarragon.