Slow Cooker Chicken with Tarragon and Leeks

1 1/2 lbs. baby new potatoes
8 boneless, skinless chicken thighs
3 leeks (halved lengthwise and cut into 1 1/2 inch pieces)
1 cup dry, white wine
Kosher salt
10 oz pkg frozen peas
1/3 cup heavy cream
1 T chopped fresh tarragon

Place potatoes on bottom of slow cooker. Add chicken, leeks, wine and one teaspoon salt.
Cook for seven hours on low, or 3 hours on high.
Take all but 4 potatoes and all of the chicken out. Set aside. Inside the crock pot, smash remaining potatoes with fork into liquid to thicken.
Add peas and cream and cook until heated through (3-5 mins.) Spoon over chicken and sprinkle with tarragon.

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