Slow Cooker Chicken with Leeks, Red Grapes and Creamy Tarragon

Name: Slow Cooker Chicken with Leeks, Red Grapes and Creamy Tarragon
Prep time: 20 min
Cook time: 240 min
Total time: 260 min
Yield: 4
Cuisine: Fusión contemporánea
Ingredients: 1.75 lb boneless skinless chicken thighs; 3 cups leeks; 1 1/4 cups red grapes; 1 cup yellow onion; 4 cloves garlic; 1 cup chicken broth; 1/2 cup heavy cream; 1/3 cup dry white wine; 1 tbsp Dijon mustard; 1 tbsp olive oil; 2 tbsp fresh tarragon; 1 tsp fresh thyme; 1 tsp salt; 1/2 tsp black pepper; 1 tbsp cornstarch; 1 tbsp water

An original slow cooker recipe featuring chicken thighs slowly cooked with tender leeks, red grapes, and a creamy tarragon sauce. The result is tender, elegant, and comforting, perfect for a distinctive main course.

20 minPrep

240 minCook

260 minTotal

4Servings

Gluten-FreeLow CarbHigh ProteinDiabetic-Friendly

Important notice: This recipe is not medical advice. Consult your healthcare professional.

Ingredients

Adjust servings

800 g boneless skinless chicken thighs (cut en trozos large)
300 g leeks (sliced finas, solo parte blanca and verde claro)
180 g red grapes (whole, without semillas)
120 g yellow onion (chopped)
12 g garlic (chopped)
240 ml chicken broth (low sodium)
120 ml heavy cream (or cream espesa)
80 ml dry white wine (for profundidad of sabor)
15 ml Dijon mustard
15 ml olive oil
8 g fresh tarragon (chopped, divided)
4 g fresh thyme (chopped)
6 g salt (or to taste)
2 g black pepper (freshly ground)
8 g cornstarch (for espesar al final)
15 ml water (for mezclar with the maicena)

Nutrition facts

per serving

428 kcal

Calories

34 g

Protein

12 g

Carbs

25 g

Fat

1.6 g

Fiber

10.4 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

DairyMustardSulfites

Instructions

1
1. Season the chicken thighs on both sides with the salt and black pepper.
2
2. Heat a large skillet over medium-high heat, about 375°F/190°C at the surface. Add the olive oil and brown the chicken for 2 to 3 minutes per side, without fully cooking it. Transfer the chicken to the slow cooker.
3
3. In the same skillet, add the yellow onion and leeks. Cook over medium heat, about 320°F/160°C, for 4 minutes until they begin to soften. Add the garlic and cook for 30 seconds more.
4
4. Pour in the dry white wine and scrape the bottom of the skillet for 1 minute to release the browned bits. Add the chicken broth, Dijon mustard, half of the fresh tarragon, and the fresh thyme, then stir well.
5
5. Pour the skillet mixture over the chicken in the slow cooker. Scatter the red grapes on top.
6
6. Cover and cook on LOW in the slow cooker for 4 hours, until the chicken is very tender and reaches a minimum internal temperature of 165°F/74°C.
7
7. Uncover, remove 3 tablespoons of the hot cooking liquid, and whisk it in a small bowl with the cornstarch and water until smooth. Return this mixture to the slow cooker along with the heavy cream.
8
8. Stir gently to combine the cream and cornstarch without breaking up the chicken too much. Cover again and cook for 15 more minutes on HIGH, or until the sauce thickens slightly.
9
9. Taste and adjust with more salt and pepper if needed. Sprinkle with the remaining fresh tarragon before serving.
10
10. Serve hot, spooning some of the leeks, grapes, and creamy sauce over each portion of chicken.

Chef tips

For a brighter sauce, add a small splash of extra wine at the end and let it rest for 5 minutes before serving. You can also halve some of the grapes so they melt more into the sauce.

Substitutions

You can replace the tarragon with chervil or a small amount of fresh basil. The heavy cream can be swapped for plant-based cooking cream, though the flavor will be less rich. If you prefer not to use wine, replace it with the same amount of chicken broth.

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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