Creamy Taragon Chicken

By Janes_kitchen

Ingredients

• 7 * 7 boneless skinless chicken breast halves (6 ounces each)
• 1 * 1 cup chopped onion
• 1 * 1 cup water
• 2 * 2 ounces prosciutto or deli ham, chopped
• 3 * 3 tablespoons quick-cooking tapioca
• 2 * 2 teaspoons chicken bouillon granules
• 2 * 2 teaspoons dried tarragon
• 1 * 1 teaspoon minced garlic
• 1/4 * 1/4 teaspoon salt
• 1/4 * 1/4 teaspoon pepper
• 3 * 3 cups frozen broccoli-cauliflower blend, thawed
• 1/2 * 1/2 cup half-and-half cream
• 1-1/2 * 1-1/2 cups uncooked orzo pasta

Details

Servings 4

Preparation

Step 1

# In a 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 6-7 hours or until chicken juices run clear.
# Remove three chicken breast halves; cool and save for another use.
# Stir vegetables and cream into the slow cooker. Cover and cook 15 minutes longer or until vegetables are heated through. Meanwhile, cook orzo according to package directions. Serve with chicken and vegetables.