Chicken With Tarragon Mustard And Cream Slow Cooker Recipes

CREAMY TARRAGON CHICKEN

Steps:

• In a 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low until chicken juices run clear, 6-7 hours. , Stir vegetables and cream into the slow cooker. Cover and cook until vegetables are heated through, about 15 minutes longer. Meanwhile, cook orzo according to package directions. Serve with chicken and vegetables.

DIJON-TARRAGON CREAM CHICKEN

Steps:

• Melt the butter and heat the oil in a skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet. Brown on both sides. Reduce heat to medium, cover, and continue cooking 15 minutes, or until chicken juices run clear. Set aside and keep warm.
• Stir cream into the pan, scraping up brown bits. Mix in mustard and tarragon. Cook and stir 5 minutes, or until thickened. Return chicken to skillet to coat with sauce. Drizzle chicken with remaining sauce to serve.

CREAMY SLOW-COOKER TARRAGON CHICKEN

Steps:

• Season chicken evenly with black pepper and ¾ teaspoon of the salt. Heat oil in a large nonstick skillet over medium-high, and add chicken. Cook, turning once, until golden brown, about 3 minutes per side; remove from heat.
• Stir together carrots, onion, garlic, chicken broth, lemon juice, cayenne pepper, and remaining ½ teaspoon salt in a 6-quart slow cooker. Place chicken on top in an even layer. Cover and cook on LOW for 3 hours. Remove chicken and carrots; set aside.
• Whisk together warmed cream and cornstarch in a small bowl until smooth. Add cream mixture to slow cooker, stirring until combined. Place chicken and carrots in even layer on top of vegetable mixture. Cover and cook on HIGH until chicken is very tender and sauce is thickened, 30 to 45 minutes more, stirring in peas and tarragon during last 15 minutes of cooking. Serve over rice or egg noodles. Garnish with tarragon.

CHICKEN WITH TARRAGON, MUSTARD, AND CREAM (SLOW COOKER)

Steps:

• Pour the broth and vinegar in a large slow cooker.
• Stir the mustardtogether with the salt and pepper to taste. Brush the chicken with the mustard. Arrange the chicken pieces in the slow cooker, overlapping them slighty. Sprinkle with the garlic, parsley, and tarragon.
• Cover and cook on low for 5 hours, or until cooked through.
• Remove the chicken to a serving plate and cover to keep warm. Strain the juices in the crock pot into a sauceppan and skim off excess fat. Bring to a simmer over high heat. Stir in the creamand return to a simmer. Taste for seasoning. por the sauce over the chicken and garnish with additional fresh tarragon and parsley.

CREAMY MUSTARD & TARRAGON CHICKEN

Steps:

• Heat oven to 200C/fan 180C/gas 6. Heat the oil in an ovenproof pan. Season the chicken breasts, then brown for 1 min on each side. Remove from the pan, then set aside.
• Add the crème fraîche, mustards and tarragon to the pan, stirring to combine everything. Bring to a simmer, then return the chicken to the pan, spooning some of the sauce over the fillets. Lift into the oven, then bake for 20 mins until the chicken is cooked through and sauce bubbling. Great with green beans and rice.