Pot Roasted Chicken and Vegetables

By Meisje

Ingredients

• 1 chicken (3 lbs.) cut into 8 serving size pieces,
• skinned, rinsed and patted dry
• 2 Tbl. diet margarine
• 2 Tbl. olive oil
• 2 C diced (1/2 inch) carrots
• 1 medium sized onion, halved and slivered
• 2 Tbl. very finely minced garlic
• 1 tsp. dried tarragon
• Salt and pepper to taste
• 2 Tbl. cornstarch

Preparation

Step 1

Place all of the ingredients EXCEPT the cornstarch in the Crock-Pot. Stir to combine.
Cover and cook on high for 4-1/2 hours or until cooked through. Remove the chicken pieces
from the Crock-Pot and keep warm. Mix the cornstarch with 2 Tbl. of cold water in a small
bowl. Whisk into the sauce in the pot and then continue cooking covered, 30 minutes longer
or until the sauce is thickened slightly. Serve the chicken topped with the sauce.
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