Pot Roasted Chicken and Vegetables

By ndodson

Ingredients

• 3 lbs. Chicken-cut in parts-rinsed and pat dry
• 2 Tablespoons Unsalted Butter-softened
• 2 Tablespoons Olive Oil
• 2 Cups Chicken Broth-defatted
• 2 Cups Carrot-diced
• 1 medium Onion-halved and slivered
• 2 Tablespoons garlic-minced
• 1 Tablespoon FRESH Tarragon--OR 1 tsp. Dried Tarragon
• Salt and Pepper-to taste
• 2 Tablespoons Cornstarch
• 2 Tablespoons Parsley-to garnish

Details

Servings 4

Preparation

Step 1

Place all ingredients, except the cornstarch and garnish, in the Crock-Pot; stir to combine. Cover and cook on High heat for 4 1/2 hours or until cooked through.

Remove the chicken pieces for the Crock-Pot and keep warm. Mix the cornstarch with 2 Tablespoons 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 and sprinkled with chopped parsley.

Ready in 2-5 hours