Chicken with Tarragon and Leeks

1 1/2 lb baby new potatoes (about 16)
8 small skinless chicken thighs (1 1/2 lbs)
3 leeks white and light green parts, halved lengthwise and cut into 1 1/2 in pcs
1 cup dry white wine
Kosher salt
1-10 0z package frozen peas
1/3 cup heavy cream
1 Tb chopped fresh tarragon


Place potatoes on the bottom of a 4-6 quart slow cooker.
Add the chicken, leeks, wine and 1 tsp salt.

Cook, covered, until the chicken and potatoes are tender, on high for 3-4 hrs.,
or on low for 6-7 hrs.

Transfer the chicken and all but 4 of the potatoes to plates.
Using a fork, smash the remaining potatoes into the cooking liquid to thicken.

Add the peas and cream and cook just until heated through, 3-5 minutes.
Spoon over chicken and sprinkle with the tarragon.