Instructions: 1. Rinse chicken and pat dry. Discard giblets and neck or reserve for other use. Season chicken with salt and pepper. In a large skillet, brown chicken in oil over medium-high heat until golden, about 5 minutes per side. Transfer chicken to a slow cooker.

2. Add butter to same skillet and reduce heat to low. Add garlic and saute for 2 minutes. Stir in flour and cook for 1 minute. Whisk in stock. Stir in thyme and tarragon.

3. Add carrots, onions, and leeks to the slow cooker. Pour stock mixture over all. Add bay leaf. Do not stir. Cover and cook on Low for 6 to 8 hours or on High for 2 1/4 to 2 3/4 hours. If cooking on High, stir once during last half hour of cooking.

4. If cooking on Low, change setting to High. Stir in half-and-half and green peas. Cover and cook for another 15 minutes, until peas are heated through.

5. To serve, discard bay leaf. Arrange chicken and vegetables on a serving platter and spoon sauce over top.

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