Chicken with Bacon, Leeks and Thyme Scones

Tonight's dinner is from the magazine, Food To Love - Slow Cooker Recipes. This recipe was quite the hit. The chicken was moist. The sauce was amazing. The "scones" well they were spot on! We received approval to make this again.

Of course, I had to alter the recipe. Chris does not like chicken thighs, so I used bone-in chick breasts. I am not a huge tarragon fan and I had fresh thyme in the fridge so the scones were changed to Thyme Scones. And I forgot to add the frozen peas!

Ingredients-
2 tbsp olive oil
2 bone-in chicken breast
3 oz bacon chopped finely
1 leek, white parts only, sliced thinly
1/4 cup flour
1/2 cup white wine
1 1/2 cups chicken broth
1/3 cup whipping cream
1 tbsp wholegrain mustard

Thyme "Scones" Ingredients-
1/2 cup flour
1 1/2 tbsp cold butter, chopped
3/4 tsp baking powder
1/8 tsp salt
2 tbsp parmesan cheese
1 tsp fresh finely chopped thyme
1/2 of an egg, beaten
1 tbsp buttermilk

Method-
Heat olive oil in a Dutch oven over medium heat; cook chicken for 5 minutes, turning until well browned. Transfer to a 5-quart slow cooker.
Cook bacon and leeks in the Dutch oven for 5 minutes, or until leeks are soft.
Add flour; cook. stirring, for 3 minutes. Gradually stir in wine, then broth, cream, and mustard; bring to a boil. Transfer to the slow cooker. cook, covered, on low, for 4 hours. season with salt and pepper to taste.
Make the Scones.
Place the flour in a medium bowl. Using your fingertips, rub in the butter. Stir in Parmesan and thyme. Stir in egg and enough buttermilk to make a soft sticky dough.
Drop level tablespoons of the scone mixture about 3/4 inch apart on top of the chicken mixture. Cook, covered, on the high setting for 30 minutes or until the scones are firm to touch and cooked through.
Serve the chicken mixture topped with scones.