Chicken Leek Potato Crockpot Stew

  • 6-8 boneless chicken thighs
  • 4-6 large leeks sliced (into coins) and well rinsed
  • 5-6 fist-sized potatoes peeled and cut into large chunks (> 1 inch cubes) or 20 some little potatoes peeled
  • 1 cup chicken broth
  • 1 cup white wine (optional)
  • half bunch of fresh dill chopped
  • Freshly ground black pepper

Place chicken, leeks, potatoes and chicken broth into a crockpot.  Set on low and cook for about 5 hours.  An hour before finishing stir in wine.  Before serving stir in dill and black pepper and adjust salt to taste.  If you want to thicken it a bit use a fork to mash up some of the potatoes.  Otherwise enjoy as is.


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