Slow Cooker Chicken with Tarragon and Leeks

herb-chicken Photo: Hallie Burton (no styling)


  • 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


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.

  • Prep Time:

  • Not only does the chicken cook in the slow-cooker, so do the baby new potaotes and leeks!
  • Yield: Makes 4 servings (serving size: 2-3 thighs and 1 1/2 cups vegetables)

Nutritional Information

Calories per serving: 512
Fat per serving: 13g
Saturated fat per serving: 4g
Monounsaturated fat per serving: 5g
Polyunsaturated fat per serving: 3g
Protein per serving: 38g
Carbohydrate per serving: 50g
Fiber per serving: 8g
Cholesterol per serving: 102mg
Iron per serving: 5mg
Sodium per serving: 187mg
Calcium per serving: 138mg

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