Rating: 3 stars
194 Ratings
  • 5 star values: 33
  • 4 star values: 33
  • 3 star values: 60
  • 2 star values: 48
  • 1 star values: 20
Alison Fishman

Gallery

Credit: Hallie Burton

Recipe Summary

hands-on:
15 mins
total:
4 hrs 30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place the potatoes on the bottom of a 4- to 6-quart slow cooker. Add the chicken, leeks, wine, and 1 teaspoon salt.

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  • Cook, covered, until the chicken and potatoes are tender, on high for 3 to 4 hours, or on low for 6 to 7 hours.

  • 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.

  • Add the peas and cream and cook just until heated through, 3 to 5 minutes. Spoon over the chicken and sprinkle with the tarragon.

Nutrition Facts

469 calories; calories from fat 30%; protein 35g; carbohydrates 47g; sugars 8g; fiber 7g; fat 16g; saturated fat 6g; calcium 94mg; iron 5mg; sodium 679mg; cholesterol 112mg.
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