Leeks are such a great vegetable. We never used them in my house growing up, so I didn’t know much about them until I tried a recipe for Potato Leek Soup a couple of years ago. Now when I see a recipe that includes leeks I am automatically drawn to it. They have such a nice, smooth onion flavor! The leeks in this recipe soften up quite a bit and have a delicious, creamy, buttery texture. I almost wish there were more of them in the dish, they were that good. I don’t see any reason why another leek or two would hurt the flavor at all!
Tarragon is a pretty strong herb, and if you use too much it will overpower everything else in the dish. The light sprinkling of chopped fresh tarragon on top of this creamy wine sauce really compliments the flavors in this easy slow cooker meal. Just start with a little and add to taste.
As usual, I made a few changes from the original recipe. I used fat free half and half instead of heavy cream (one, I already have fat free half and half in the fridge, and two, although heavy cream is yummy, it doesn’t agree with my waistline). I also used chicken breast strips instead of chicken thighs, for similar reasons. I think chicken thighs would be really yummy, but the breast meat worked just fine and is quite a bit leaner.
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