4 skinless bone-in chicken breasts (cut in half)
3 leeks, halved, white and light green parts
1 c dry white wine
1 tsp kosher salt
1 pkg frozen green beans
1/2 c fat-free plain greek yogurt
1 tbsp fresh chopped tarragon
Place chicken, leeks, wine, and salt in a 4- to 6-quart slow cooker.
Cover; cook on high for 3–4 hours or on low for 6–7 hours until chicken is tender.
Transfer chicken evenly to plates. Add green beans, and yogurt; cook for about 10 minutes or just until heated through. Spoon over chicken, and sprinkle with tarragon.