2largeleekssliced (white and light green parts only)
4cupslow sodium chicken brothor use homemade
2tablespoonsdried tarragon
sea salt and freshly ground black pepperto taste
1lemonjuiced
Instructions
Place chicken in a large slow cooker. In a medium skillet, heat the olive oil over medium heat until hot. Add leeks; sauté for 5 to 7 minutes or until soft. Add remaining ingredients (broth through lemon juice); cook for 5 minutes then transfer to the slow cooker.
Cover and cook on LOW for 6 hours.
Notes
SERVING SUGGESTION: Brown rice and steamed broccoli spears.VEGETARIAN: Instead of Tarragon Chicken, serve large baking potatoes (cooked in your slow cooker to keep your kitchen cool) garnished with your favorite toppings (butter, cheese, broccoli florets, chopped green onion and chives, etc.)GLUTEN FREE: Make sure chicken broth is gluten free.NUTRITION: Per Serving: 307 Calories; 17g Fat; 35g Protein; 5g Carbohydrate; 1g Dietary Fiber; 66mg Cholesterol; 224mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat.