Makes 4-6 servings. Difficulty
3/4 pounds peeled baby carrots 2 celery stalks, cut into 3/4" pieces 2 medium leeks (white part and 1" green), washed well, cut into 1" pieces 1 garlic clove, thinly sliced 1/4 teaspoon dried tarragon 1 Tablespoon fresh rosemary, finely chopped 1 bay leaf 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1 pound tiny red potatoes, scrubbed 3-1/2 pounds roasting chicken, quartered 1 cup gf chicken stock Salt & freshly ground black pepper
Place carrots, celery, leeks, garlic, tarragon, rosemary and bay leaf in slow- cooker. Toss vegetables with salt and pepper. Place potatoes over vegetables, and lay chicken pieces on top of potatoes. Pour in broth. Cover and cook on low-heat setting 6 to 8 hours. Season to taste with salt and freshly ground black pepper. Garnish with parsley before serving.