Crock Pot Tarragon Chicken Recipes

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.

CROCK POT TARRAGON CHICKEN

Steps:

• Place flour, salt, pepper and tarragon in a large zippered bag.
• Add chicken in batches and shake to coat.
• Remove chicken and reserve flour mixture.
• Heat oil and butter in a large skillet over medium-high heat.
• Add chicken, in batches if necessary, and brown on all sides, about 5 minutes per side.
• Place chicken in a crock pot.
• Add flour to the fat and drippings in the pan.
• Over medium-low heat, whisk in wine/broth until mixture is thick and smooth. (I used a cast iron skillet which gets hot & retains heat so for this step, I just shut it off) You may need more liquid to get a nice sauce.
• Pour over chicken.
• Add remaining ingredients.
• Cover and cook on LOW until chicken is cooked through, about 6 hours for boneless chicken & 8 hours for bone-in chicken.
• Sprinkle with parsley before serving.

TARRAGON CHICKEN

Steps:

• In a 5-qt. slow cooker, combine carrots, mushrooms and onion. Top with chicken. In a small bowl, combine broth, tarragon, salt and pepper; pour over chicken. Cook, covered, on low until chicken is tender, 6-8 hours. Remove chicken; when cool enough to handle, shred with 2 forks. Transfer chicken and vegetables to a serving platter; keep warm., Pour juices into a small saucepan. Skim fat. In a small bowl, mix cornstarch with 1/2 cup cooking juices until smooth. Whisk into pan. Bring to a boil; cook and stir 1-2 minutes or until thickened. Add cream; heat through. Serve with chicken and vegetables.

CROCK POT LEMON TARRAGON CHICKEN

Steps:

• Put chicken in crockpot and add garlic, tarragon and white wine.
• Mince lemon rind and add to crock pot.
• Cook on low 5-6 hrs or high 2-3 depending on the thickness of your breasts.
• shred the chicken.
• microwave the cream cheese until it's soften.
• add cream cheese to soup mix well add to shredded chicken in crock pot.
• Cook pasta to desired doneness and toss with sauce.

CHICKEN TARRAGON (CROCK POT)

Steps:

• Rinse chicken and pat dry
• Combine flour with salt and pepper Coat chicken with mixture
• Separate onion slices into rings and place in bottom of crock pot
• Add seasoned chicken pieces
• Sprinkle with tarragon
• Stir orange juice into mushrooms and add to crock pot
• Cover and cook on LOW 8 hours (HIGH 4 hours).

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.

CROCK POT ROAST CHICKEN IN TARRAGON CREAM SAUCE

Steps:

• Rinse chicken inside and out and pat dry.
• Place lemon slices inside cavity along with tarragon and truss chicken loosely.
• (See Tip) In a skillet, heat oil over medium high heat.
• Brown chicken on all sides, using two wooden spoons to turn the bird so you don't puncture the skin, finishing with the breast side up.
• Turn off heat and pour brandy, if using, over chicken.
• Ignite and, when flames subside, transfer chicken to slow cooker stoneware.
• Drain off all but 1 tablespoons.
• fat in pan.
• Over medium heat, cook shallots until soft.
• Season with salt and pepper.
• Add wine and chicken broth and bring to a boil.
• Cook until sauce is reduced by about one third, about 5 minutes.
• Pour over chicken, cover and cook on Low for 7 to 9 hours or on High for 3 1/2 to 4 1/2 hours, until juices run clear when pierced with a fork or a meat thermometer inserted in the thickest part of the thigh reads 170°F.
• Carefully lift chicken from liquid, transfer to a large heatproof platter and keep warm while you make the sauce.
• TO MAKE TARRAGON-CREAM SAUCE: Pour cooking liquid into a 4-cup heatproof measure and place in the freezer for a few minutes until the fat rises to the surface.
• Skim off as much fat as possible.
• Transfer remaining liquid to a saucepan and, over high heat, boil rapidly until sauce is reduced by half.
• Stir in tarragon and cream and season to taste with salt and pepper.
• Serve in a sauce boat alongside carved chicken.
• TIP: I suggest trussing the chicken loosely for ease of browning and lifting.
• However, it is important to keep the string loose or the inner part of the thigh, which is less exposed to heat, will not cook properly.
• The 150 Best Slow Cooker Recipes.
• J Finlayson.