If you steer clear of stews because they're too heavy, try this healthy combination of chicken thighs, baby carrots, leek, asparagus and peas punched up in a white wine and tarragon broth.
slow-cooker liner (we used Reynolds)
boneless, skinless chicken thighs
large leek, white and light green parts only
chopped fresh tarragon
jar chicken gravy
dry white wine
fresh asparagus, trimmed
thawed frozen peas
- Line a 3-qt or larger slow-cooker with liner. Put chicken, carrots, leeks and tarragon in slow-cooker. Pour in gravy. Put wine, flour and salt in gravy jar; cover and shake to mix. Pour into slow-cooker; toss to coat. Cover and cook on low 5 to 8 hours until chicken and vegetables are tender.
- Turn to high. Add asparagus; cover and cook on high 10 to 15 minutes until asparagus are crisp-tender. Stir in peas.