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Creamy Tarragon Chicken Recipe

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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.

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4 Servings
Prep: 10 min. Cook: 6-1/4 hours

Ingredients

7 boneless skinless chicken breast halves (6 ounces each)
1 cup chopped onion
1 cup water
2 ounces prosciutto or deli ham, chopped
3 tablespoons quick-cooking tapioca
2 teaspoons chicken bouillon granules
2 teaspoons dried tarragon
1 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups frozen broccoli-cauliflower blend, thawed
1/2 cup half-and-half cream
1-1/2 cups uncooked orzo pasta

Directions

In a 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 6-7 hours or until chicken juices run clear.
Remove three chicken breast halves; cool and save for another use.
Stir vegetables and cream into the slow cooker. Cover and cook 15 minutes longer or until vegetables are heated through. Meanwhile, cook orzo according to package directions. Serve with chicken and vegetables. Yield: 4 servings.

Creamy Tarragon Chicken published in Simple & Delicious January/February 2008, p6

Chopping Onions

I’ve found that the best way to chop onions with no tears is to place the cutting board on top of the stove and turn the vent fan on high. —Gloria D., Courtenay, British Columbia

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