It’s National Slow Cooker Month and the very end of football season so celebrate with this recipe. The chicken and leek combo is the best for a cold day and for any football get-together.
North Carolina ranks 7th in the U.S. for chicken production and is home to nearly 23,300 chicken farms. With leeks also being in season, this dish would be perfect for the season.
You can find fresh, locally grown ingredients for this recipe and others at farmers markets and roadside stands across the state. To find a location near you, go to www.ncfarmfresh.com.
- 1 1/2 pounds baby new potatoes (about 16)
- 8 small skinless chicken thighs (1 1/2 pounds)
- 3 leeks (white and light green parts), halved lengthwise and cut into 1 1/2-inch pieces
- 1 cup dry white wine
- Kosher salt
- 1 10-ounce package frozen peas
- 1/3 cup heavy cream
- 1 tablespoon chopped fresh tarragon
How to Make It
Place the potatoes on the bottom of a 4- to 6-quart slow cooker. Add the chicken, leeks, wine, and 1 teaspoon 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 the tarragon.