Tarragon Chicken Recipe
Tarragon Chicken Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I tried this one night when I had friends coming over for dinner and was amazed at how deliciously fresh-tasting it was. Even my picky husband liked it! Serve it with crusty French bread to soak up the delicious sauce. —Shanelle Lee, Ephrata, Pennsylvania
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Cook: 6 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Cook: 6 hours

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

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 two 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. Yield: 6 servings.
Originally published as Tarragon Chicken in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2017, p26

  • 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
  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 two forks. Transfer chicken and vegetables to a serving platter; keep warm.
  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. Yield: 6 servings.
Originally published as Tarragon Chicken in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2017, p26

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