|1||pkg PERDUE® Chicken Thighs|
|1||tsp dried tarragon, divided|
|1||tsp salt, divided|
|1/2||tsp black pepper, divided|
|2||tbsp olive oil|
|16||oz baby red potatoes, halved|
|8||oz mushrooms, quartered|
|8||oz baby carrots|
|1||large onion, sliced|
|2||cloves garlic, sliced|
|1/2||cup chicken stock|
|1/2||cup white wine|
|1/2||cup frozen peas|
Pour in the chicken stock and white wine. Add the seared chicken on top of the vegetables. Cover and cook for 4 hours on high or 8 hours on low until chicken is done and vegetables are tender. Chicken is done when a meat thermometer inserted in the center reaches 180 degrees F. Add peas for the last five minutes of cooking time.
In a 4 to 6 quart slow cooker, combine the baby red potatoes, mushrooms, carrots, onions, and garlic. Season with remaining tarragon, salt, and black pepper.
Season chicken thighs with ½ teaspoon tarragon, ½ teaspoon salt and ¼ teaspoon black pepper. In a medium skillet, heat the olive oil over medium-high heat. Sear the chicken, skin side down, until the skin is brown and crispy, about 3 to 4 minutes.
To serve Slow Cooker Chicken with Garlic and White Wine, place a chicken thigh in a shallow bowl. Surround with vegetables. Pour the white wine sauce around the chicken and vegetables.
Use a fat separator or paper towel to degrease the wine sauce if there is too much fat in the sauce.