Chicken Tarragon Crock Pot Food

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.

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.

TARRAGON CHICKEN SOUP

Steps:

• Put oil and butter in a large pot over medium heat.
• Saute onion, celery until onion is transparent, 6-7 minutes.
• Add tarragon, oregano, garlic, and paprika, salt and pepper.
• Cook and stir 3-4 minutes.
• Slowly add flour. The flour will coat the veggies.
• Once combined, slowly stir in chicken broth, stirring well as you pour in.
• Bring to a boil and it will thicken.
• Add tomatoes and cream.
• Reduce heat to low and simmer for 20 minutes.
• Add chicken and simmer 10 minutes more (this last step can be done right before serving if you have made the soup ahead of time)

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).

SLOW COOKER CHICKEN WITH CREAMY DIJON MUSTARD SAUCE

Steps:

• Gather the ingredients.
• Lightly butter or oil the inside of the slow cooker crockery insert. Alternatively, you may use a slow cooker cooking bag.
• Arrange the chicken breast halves in the slow cooker .
• In a bowl, combine the remaining ingredients; stir to blend the sauce ingredients thoroughly.
• Spoon the sauce over the chicken breasts.
• Cover and cook on low for 6 to 8 hours, or until the chicken is tender and thoroughly cooked. The chicken is done when it reaches 165 F.
• Serve the chicken and sauce hot with rice , potatoes or noodles and a green vegetable and/or a side salad.
• Enjoy!

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:

• Heat the garlic oil in a frying pan or Dutch oven that has a lid and in which the chicken breasts will fit pretty snugly. Add the scallions, stir, then sprinkle in the freeze-dried tarragon, stir again and cook them in the garlic oil for a minute, stirring some more as they cook.
• Put the chicken fillets into the pan, curved side down, and cook for 5 minutes, watching the scallions don't burn. If they look like they're beginning to, scrape them from the pan and let them sit on the chicken pieces.
• Turn over the breasts, and add the vermouth (or white wine). Let the vermouth bubble up, then add the salt. Put the lid on, turn the heat down low and leave it to simmer gently for 10 minutes. Check the chicken is cooked through by making a small cut into the thickest part and ensuring the juices run clear - if not, simmer for a few minutes longer and check again.
• Remove the chicken breasts to warmed plates. Bring the remaining liquid to a boil, add the cream and stir well, then sprinkle in the fresh tarragon, stir again and give a good grind of white pepper.
• Pour the sauce over the chicken breasts, and give a final scattering of tarragon to serve.