Tarragon Chicken

10 ingredients
2 steps

Ingredients

  • 1 pound fresh baby carrots
  • 1/2 pound medium fresh mushrooms, halved
  • 1 small onion, chopped
  • 6 bone-in chicken thighs (about 2-1/4 pounds), skin removed
  • 1 cup chicken broth
  • 1 teaspoon dried tarragon
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons cornstarch
  • 1/2 cup heavy whipping cream

Directions

  1. 1
    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.
  2. 2
    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.

Products Matching These Ingredients

Cheese and onion

Cheese and onion

Walkers

C NOVA 4

Baby brussels sprouts

A NOVA 1

Baby kosher dill pickles

D NOVA 4

Broccoli, cauliflower & carrots california blend

Spartan

A NOVA 1

Cut & peeled baby carrots

A NOVA 1

Cut & peeled baby carrots

A NOVA 1
sliced white mushrooms

sliced white mushrooms

M&S

A NOVA 1

Asian blend green beans, broccoli, onions, red peppers, mushrooms, asian blend

A NOVA 1

Breaded mushrooms

C NOVA 4

Halved brussels sprouts

A NOVA 1

Halved pears in heavy syrup

B NOVA 3

Halved pears

A NOVA 1

More Recipes to Try

Ultimate Chocolate Brownies

10 ingredients

Barbecue Sauce

8 ingredients

Stuffed Puffs

4 ingredients

Pizza

5 ingredients

Blueberry Salad

6 ingredients

Captain'S Soup

8 ingredients

Crispy Beef

8 ingredients

Fruit Pie

6 ingredients

Easy Pancakes

3 ingredients

Chow Chow

9 ingredients

Speedy Salad

7 ingredients

Peach Dessert

5 ingredients