Slow Cooker Chicken Tarragon

INGREDIENTS

• 1 leek, light green and white part only
• 8 boneless thighs
• 8 oz baby carrots
• 1 c chicken broth
• 1/3 c white wine
• 1.5 Tbsp lemon juice
• 1 tsp tarragon
• 1 tsp salt
• 2 Tbsp flour
• 1/2 bunch asparagus, chopped
• 1 c frozen peas, thawed

PREPARATION

1. Slice leek into thin slices and rinse thoroughly in a colander.
2. Place chicken, carrots and leeks in slow cooker.
3. In small bowl, combine broth, wine, lemon juice, spices and flour.
4. Pour over chicken.
5. Cover and cook on LOW for 5-6 hours.
6. Add asparagus and peas the last 15 minutes and cook until asparagus is crisp-tender.

( thedinnerdaily.com )

-- JMag Guthrie - 2017-02-08