Chicken with Tarragon and Leaks

By bubsmoljo

Ingredients

• 1 1/2 lbs. baby new potatoes (about 16)
• 8 small skinless chicken thighs
• 3 leeks (white and green parts) halved lengthwise and cut into 1 1/2" pieces
• 1 cup dry white wine
• Kosher salt
• 1 10oz. pkg frozen peas
• 1/3 c. heavy cream
• 1 T. chopped fresh tarragon

Preparation

Step 1

Place the potatoes in the bottom of the slow cooker. Add the chicken, leeks wine and 1 tsp. of salt. Cover and cook on high 3-4 hrs. or low 6-7 hrs. Transfer the chicken and all but 4 of the potatoes to plate. Using a fork, mash the remaining potatoes into the liquid to thicken. Add the peas and cream and cook just until heated through 3-5 mins. more. Spoon over the chicken and sprinkle with Tarragon.