Slow Cooker Chicken with Artichokes, Peas, and Creamy Lemon Tarragon Leek Sauce

Name: Slow Cooker Chicken with Artichokes, Peas, and Creamy Lemon Tarragon Leek Sauce
Prep time: 20 min
Cook time: 240 min
Total time: 260 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: 1.5 lb boneless skinless chicken thighs; 2 cups leek; 14 oz canned artichoke hearts; 1 cup frozen peas; 3/4 cup chicken broth; 1/2 cup heavy cream; 2 tbsp cornstarch; 2 tbsp cold water; 1 tbsp olive oil; 3 cloves garlic; 1 whole lemon; 2 tbsp fresh tarragon; 2 tsp Dijon mustard; 1 tsp salt; 1/2 tsp black pepper

An original slow cooker recipe featuring tender chicken thighs slowly cooked with leeks and artichoke hearts, finished with a silky lemon tarragon cream sauce. Peas are added at the end to keep their bright color and fresh flavor.

20 minPrep

240 minCook

260 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (cut en trozos large)
200 g leek (en medias lunas finas, solo parte blanca and verde clara)
400 g canned artichoke hearts (escurridos and cut por the mitad)
120 g frozen peas (añadir al final)
180 ml chicken broth (low sodium if possible)
120 ml heavy cream (for the sauce)
16 g cornstarch (for espesar)
30 ml cold water (for mezclar with the maicena)
15 ml olive oil (for dorar opcionalmente)
9 g garlic (chopped fino)
1 unit lemon (zest fina and 30 ml/2 tbsp of zumo)
8 g fresh tarragon (chopped; reservar a poco for terminar)
10 g Dijon mustard (for dar profundidad a the sauce)
6 g salt (or to taste)
2 g black pepper (freshly ground)

Nutrition facts

per serving

392 kcal

Calories

33 g

Protein

13 g

Carbs

23 g

Fat

4 g

Fiber

9 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyMustard

Instructions

1
1. Season the chicken thighs with the salt and black pepper. For extra flavor, heat the olive oil in a skillet over medium-high heat and brown the chicken for 2 minutes per side until lightly golden. The skillet surface may reach about 375°F/190°C. This step is optional, but it adds depth.
2
2. Place the leek, garlic, and artichoke hearts in the slow cooker. Set the browned or raw chicken on top, then pour in the chicken broth. Add the lemon zest, half of the lemon juice, the Dijon mustard, and most of the fresh tarragon.
3
3. Cover and cook on LOW for 4 hours, until the chicken is tender and fully cooked. By the end of cooking, the center of the chicken should reach 165°F/74°C.
4
4. Uncover the slow cooker. In a small bowl, whisk the cornstarch with the cold water until smooth. Add this slurry to the slow cooker along with the heavy cream, stirring gently so the sauce combines without breaking up the artichokes too much.
5
5. Cover again and cook for 15 minutes more on HIGH, or until the sauce thickens slightly. Add the frozen peas and cook for an additional 10 to 15 minutes on HIGH, until tender and bright green.
6
6. Taste the sauce and adjust with the remaining lemon juice if you want more brightness. Sprinkle the reserved tarragon over the top and serve hot, spooning some sauce over each portion.

Chef tips

For a brighter sauce, add a little extra lemon zest right before serving. If your slow cooker runs hot, check at the 3 1/2-hour mark to avoid overcooking the chicken.

Substitutions

You can swap the cream for unsweetened plant-based cooking cream for a dairy-free version, and replace tarragon with fresh dill for a different flavor profile. If you do not have leeks, use thinly sliced sweet onion.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
View on Amazon
Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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