CROCK POT LEMON TARRAGON CHICKEN
I really love a good roasted chicken seasoned with tarragon and chicken. So when I had a hanker for just such a dish but didn't want to heat up the oven and only had chicken breasts on hand this is what I came up with. This is so easy and so yummy. The whole family loved it!
Provided by Cuistot
Categories Chicken Breast
Time 4h15m
Yield 8-10 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 305.2, Fat 15.7, SaturatedFat 7.8, Cholesterol 105.6, Sodium 649, Carbohydrate 7.1, Fiber 0.1, Sugar 0.7, Protein 31.4
CHICKEN TARRAGON (CROCK POT)
Make and share this Chicken Tarragon (Crock Pot) recipe from Food.com.
Provided by SmilinJenE
Categories One Dish Meal
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 8
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).
CROCK POT TARRAGON CHICKEN
For ZWT8, A French Love Affair challenge. I am adapting Chocolatl's recipe#479544 to be made in the crock pot. My boneless thighs nearly disintegrated, lol. This would be good over pasta, rice or polenta! ------------------------------------------------------------------------------------------- **i increased the amount of flour as I needed to complete recipe **I increased seasonings corresponding to increased flour **I changed the frying chickens to thighs because thighs will be uniform in size & do well with long cooking. **I removed the skin but not necessarily the bone **I did NOT cut back on the liquid because I needed more flour **I changed margarine to butter **I made mushrooms optional ;) **I added an extra garlic clove & minced vs. chopped them
Provided by Elmotoo
Categories Chicken
Time 6h20m
Yield 6-8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 529.7, Fat 36.3, SaturatedFat 11.5, Cholesterol 125.6, Sodium 755.3, Carbohydrate 21.9, Fiber 2.1, Sugar 3.6, Protein 25.2
SLOW COOKER CHICKEN TETRAZZINI
I serve this dish over homemade egg noodles. The chicken is so tender you will not need a knife...SOoooooGood!
Provided by Elbypasta
Categories Main Dish Recipes Pasta Chicken
Time 4h15m
Yield 6
Number Of Ingredients 9
Steps:
- Place chicken in the slow cooker crock. Top with 2 tablespoons melted butter; sprinkle with Italian dressing mix.
- Cover, and cook on High for 3 hours.
- Heat the remaining 2 tablespoons of butter in a large skillet over medium heat. Stir in onion and garlic; cook and stir until onion is soft, about 5 minutes. Mix in the cream of chicken soup, chicken broth, and cream cheese. Pour mixture over the cooked chicken in the slow cooker.
- Cover, and continue to cook on Low until chicken in fork tender and the sauce has thickened, about 1 additional hour.
Nutrition Facts : Calories 373.9 calories, Carbohydrate 7.9 g, Cholesterol 124 mg, Fat 26 g, Fiber 0.2 g, Protein 26.4 g, SaturatedFat 14.5 g, Sodium 1076.7 mg, Sugar 2.5 g
STOVETOP TARRAGON CHICKEN
My oldest daughter can't get enough of the tarragon sauce. She uses biscuits to soak up every scrumptious drop. My husband and I like it over mashed potatoes. -Tina Westover, La Mesa, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Sprinkle chicken with paprika. In a Dutch oven, heat oil over medium heat. Cook chicken until lightly browned, about 2 minutes on each side; remove from pan., Add carrots and mushrooms to same pan; cook, covered, until carrots are crisp-tender, 6-8 minutes, stirring occasionally. , In a small bowl, mix soup, tarragon and lemon juice until blended; pour over vegetables. Return chicken to pan. Bring to a boil; reduce heat to low. Cook, covered, 8 minutes. Top with zucchini; cook, covered, until a thermometer inserted in chicken reads 165° and vegetables are tender, 6-8 minutes longer.
Nutrition Facts : Calories 345 calories, Fat 11g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 649mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 5g fiber), Protein 35g protein. Diabetic Exchanges
CROCK POT ROAST CHICKEN IN TARRAGON CREAM SAUCE
Although it's a bit cumbersome, it is best to brown the chicken first, not only for eye appeal but because it releases some flavorful fat in which to soften the shallots and enrich the cooking liquid. While not absolutely necessary, the addition of brandy enhances the rich cream sauce that makes a superb accompaniment to simple boiled potatoes with parsley, mashed potatoes or plain steamed rice. LARGE (MINIMUM 5 QUART) OVAL SLOW COOKER
Provided by Olha7397
Categories Chicken Breast
Time 9h15m
Yield 4-6 serving(s)
Number Of Ingredients 14
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.
CHICKEN WITH TARRAGON, MUSTARD, AND CREAM (SLOW COOKER)
From The French Slow Cooker. You can cook up to 12 chicken thighs if your slow cooker is large enough.
Provided by Brookelynne26
Categories Chicken Thigh & Leg
Time 5h
Yield 8 serving(s)
Number Of Ingredients 9
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 TARRAGON CHICKEN
Break out the slow cooker and start the week off on an easy note with this all-in-one recipe. A cup of chicken broth may be substituted for the water and chicken bouillon granules.
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 6 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 459 calories, Fat 8g fat (3g saturated fat), Cholesterol 113mg cholesterol, Sodium 667mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 2g fiber), Protein 45g protein.
TARRAGON CHICKEN
I tried this dish one night when I had friends coming over for dinner and was pleased with how fresh-tasting it was. Serve it with crusty French bread to soak up all the delectable sauce. -Shanelle Lee, Ephrata, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 6h30m
Yield 6 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 309 calories, Fat 17g fat (7g saturated fat), Cholesterol 110mg cholesterol, Sodium 497mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 2g fiber), Protein 26g protein.
ROAST TARRAGON CHICKEN RECIPE BY TASTY
Here's what you need: butter, small sweet potatoes, celery, large sweet onions, small red sweet peppers, small yellow peppers, olive oil, red pepper flakes, garlic powder, fresh tarragon, whole chicken, salt, pepper, chicken stock, ground cayenne pepper
Provided by Bethany Edings
Yield 5 serving
Number Of Ingredients 15
Steps:
- Using some of the butter, grease a large roasting pan well.
- Then preheat oven to 375°F (190°C).
- Roughly chop all vegetables (if you don't they might cook down too much or get mushy).
- In large bowl combine all vegetables. Sprinkle with olive oil, pepper flakes, garlic powder, and 1 tablespoon tarragon. Set aside.
- Pat chicken dry, making sure no innards are left in the chicken. Sprinkle 1 tablespoon tarragon inside of chicken along with a pinch of salt and pepper.
- Carefully mix remaining butter and tarragon place it under the skin of the chicken on top of the breasts.
- Place a small oven-safe grate or rack in bottom of roasting pan then pour in your mixed vegetables. Around it add ½ cup chicken stock.
- Place chicken on top of rack so it sits above the vegetables and stock.
- Cover with either lid or aluminum foil. Place in oven, adding ½ cup chicken stock as needed to keep the vegetables moist, but not drowned. Cook chicken for 2 hrs( cooking times vary on size of chicken and oven settings). Once chicken is close to being done, pull from oven and remove cover. Sprinkle with ground cayenne pepper and salt.
- Place chicken back into oven to brown for 10-15 minutes.
- Enjoy!
Nutrition Facts : Calories 1074 calories, Carbohydrate 98 grams, Fat 57 grams, Fiber 13 grams, Protein 42 grams, Sugar 38 grams
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