Crockpot Tarragon Leek Chicken-What the "Forks" for Dinner?

Scale

6 small new red potatoes, halved
2 boneless skinless chicken breast
1 teaspoon coconut oil
1 leeks, halved lengthwise and cut into 1 1/2-inch pieces, throughly rinsed and drained
1/4 cup dry white wine
Kosher salt and pepper to taste
1/4 cup frozen (or fresh ) peas,
2 tablespoons low fat sour cream
1 1/2 teaspoons chopped fresh tarragon

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Place the potatoes on the bottom of crockpot. In a skillet over medium high heat in 1 teaspoon coconut oil, sauté chicken breast just to brown.
Transfer the browned chicken, leeks, wine, and salt and pepper to taste.
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 sour cream and cook just until heated through, 3 to 5 minutes. Spoon over the chicken and sprinkle with the tarragon.

Keywords: chicken, potatoes, tarragon, peas, main dish, crock pot, slow cooker