Slow Cooker Chicken with Tarragon and Leeks

Ingredients

• 1.5 pounds baby new potatoes ( 16)
• 1 cup cooking wine dry white
• 1 tablespoon tarragon fresh chopped
• 1 teaspoon kosher salt 
• 3  leeks light white green rinsed halved lengthwise cut into 1 1/2-inch pieces ( and parts only)
• 0.5 cup yogurt low-fat greek-style
• 10 ounce peas frozen thawed
• 1.5 pounds chicken thighs bone-in skinless
• 0.3 cup milk whole

Equipment

• slow cooker

Directions

1. Place potatoes in a 4- to 6-quart slow cooker.
2. Add chicken, leeks, wine, and salt.
3. Cover; cook on high for 34 hours or on low for 67 hours until chicken and potatoes are tender.
4. Transfer chicken and all but 4 potatoes evenly to plates. Use a fork to smash remaining potatoes into cooking liquid.
5. Add peas, milk, and yogurt; cook for about 10 minutes or just until heated through. Spoon over chicken, and sprinkle with tarragon.