Ok, I guess I'll explain. I liked this recipe for a lot of reasons:
1) It has tarragon and chicken - yum.
2) It can be made in the crockpot.
3) I can cook a chicken in the slow cooker first and then use that meat - making my meal extremely budget-friendly.
4) It reminded me of what I always hope a chicken pot pie will taste like, but it never does. It was thick, rich, delicious, comforting, easy...
5) It has leeks - always a good thing.
Do I really need to go on?
I mean, it's not like it's something you'd serve at a wedding, it's a home-cookin' comfort it's-been-a-busy-day kind of meal. Still, with that said, I loved it. My husband loved it. My kids loved it. I'd make it again any day!
Fresh tarragon really made a difference with this one - really, a big difference. It took it from a goulash of flavors to a "Oooo - what is that flavor??" meal.
By the way, leeks are very easy to work with - they're in the onion family, and there's nothing scary about an onion. Here's a great tutorial (although I cut them a little larger than she does here for this recipe): How to cut a leek.
I changed the meal into a little more of a stew rather than separate ingredients. I cooked the chicken in the slow cooker and then shredded it and followed the recipe as directed (only I just threw in the chicken until it looked like a good amount, I didn't use 8 chicken thighs like the recipe calls for). I also threw in a bunch of sliced mushrooms that I had on hand for the last hour or so. Thought it was a nice touch.
Recipe here and below.
Chicken with Tarragon and Leeks
Ingredients1 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
1 10-ounce package frozen peas
1/3 cup heavy cream
1 tablespoon chopped fresh tarragon
DirectionsPlace 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.