Spring Vegetable & Chicken Stew

Spring Vegetable & Chicken Stew
By Woman's Day Kitchen from Woman's Day; June 2, 2009 | June 2, 2009

1 slow-cooker liner (we used Reynolds)
1 1/2 lb boneless, skinless chicken thighs, cut in chunks
2 cups baby carrots, halved lengthwise
1 large leek, white and light green parts only, sliced (2 cups)
1 Tbsp chopped fresh tarragon
1 jar (12 oz) chicken gravy
1/3 cup dry white wine
1 Tbsp flour
1/2 tsp salt
8 oz fresh asparagus, trimmed, cut in 1- to 2-in. lengths
1/3 cup thawed frozen peas

1. 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.

2. Turn to high. Add asparagus; cover and cook on high 10 to 15 minutes until asparagus are crisp-tender. Stir in peas.