Slow Cooker Chicken with Potatoes and Leeks

by Melanie
(Illinois)

Here's a tried and true slow cooker recipe. Even my pickiest eater loves.The fact that it leaves an open bottle of wine in the fridge is kind of fun, too!

Hands on time: 15 minutes/ total time 4 ½ to 7 ½ hours Serves 4

1 ½ lbs baby new potatoes or any potatoes cut into chunks

8 small skinless chicken thighs (about 1 ½ lbs.)

3 leeks (white and light green parts),halved lengthwise and cut into 1 ½ inch pieces

1 c dry white wine

Kosher salt

1 10-ounce package frozen peas

1/3 cup heavy cream

1 tbsp chopped fresh tarragon (optional)

• Place potatoes on bottom of a 4 to 6 quart slow cooker. Add the chicken, leeks, wine, and 1 tsp salt.
• 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 tarragon if desired.