Tarragon Chicken (Crock Pot)

By Kathy_S

After the chicken gently cooks in a mustard tarragon broth, you'll blend the resulting pan juices with a small amount of heavy cream and cornstarch sto form a velevety sauce. Serve with buttered noodles, asparagus, or peas.

Ingredients

• Slow cooker stuff:
• 1/2 cup plus 2 tbs chicken broth
• 4 tbsp dijon mustard
• salt and pepper
• 4 lbs bone-in chicken parts
• 3 cloves garlic, freshly chopped
• 1 tbsp chopped fresh tarragon
• Out of the pot ingredients:
• 1/2 cup heavy cream
• 2 tbsp cornstarch
• 1 lemon, juiced

Preparation

Step 1

Pour the broth into the crock pot. In a small bowl, combine the mustard, 1 tsp salt, and 1/8 tsp pepper, rub the chicken with the mustard. Place chicken in pot and top with garlic and tarragon. Cover and cook on low for about 5 hrs.

Transfer the chicken to the oven to keep warm. Strain the pan juices into a small pan and bring to a simmer. In a small bowl, combine cream and cornstarch. Whisk the mixture into the saucepan and cook until the sauce is thickened; stir in the lemon juice. Pour the sauce over the chicken. Serve.

Leftovers: Make a creamy pasta dish. Pull the chicken off the bone into shreds. Stir some milk into the sauce to stretch it a little. Add the chicken to the sauce and toss with hot cooked speghetti, green peas and parmesan.