Warm Up With This Slow Cooker Tarragon Chicken and Leek Recipe
When the weather is chilly or when you just don’t feel like whipping up dinner after a long day of work, this slow-cooker chicken recipe is a lifesaver.
When the weather is chilly or when you just don’t feel like whipping up dinner after a long day of work, this slow-cooker chicken recipe is a lifesaver. It takes just 15 minutes to prep, and the simple combo of ingredients in this dish makes it a nutrition powerhouse. The chicken is rich in protein, while the leeks contain vitamins K, A, and C, along with manganese, copper, iron, and folate. And recent research reveals that potatoes contain a type of carbohydrate called resistant starch, which can help you stay full, keep blood sugar in check, and maintain gut health. Plus, this decadent, creamy dish is made healthier by swapping half the cream with Greek yogurt.
Watch this video to learn how to make easy and satisfying slow cooker chicken with tarragon and leeks. Begin by placing the potatoes in a 4- to 6-quart slow cooker. Then add skinless bone-in chicken thighs, leeks, white wine, and salt. Next, cover the slow cooker and cook on high for 3-4 hours or on low for 6-7 hours, just until both the chicken and potatoes are tender.
Like any crockpot meal, you can just throw it into the cooker and when you come home, enjoy! After it’s spent all day cooking, come home and enjoy your tasty dish! Serve the chicken and all but four potatoes to four plates. Then, take a fork and mash the rest of the potatoes into the cooker, along with the cooking liquid. Then, add frozen peas, whole milk, and Greek yogurt to the pot. Cook this mixture for about 10 minutes, or however long it takes to get heated. Finally, spoon this creamy sauce over the chicken and leeks, and top with a dash of tarragon.