Slow Cooker Creamy Tarragon Chicken
5 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
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- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Mustard: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tbsp olive oil
- 1 kg chicken breasts
- 15 g garlic, minced
- 1 small onion, finely chopped
- 150 ml dry white wine (e.g. Sauvignon Blanc, Pinot Grigio)
- 200 ml chicken stock
- 1½ tsp dried tarragon (or 1 tbsp fresh)
- 1 tsp Dijon mustard
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- 30 g cornflour
- 100 ml crème fraîche
Method
- Heat olive oil in a pan over medium-high heat. Season the chicken with salt & pepper and sear for 2 minutes per side until lightly golden (don’t cook through). Transfer the chicken to the slow cooker.
- In the same pan, add onion and cook for 2 minutes, stirring. Add garlic and cook for another 30 seconds until fragrant. Pour in the white wine and let it simmer for 2-3 minutes, stirring, until reduced by half. Deglaze by scraping up any browned bits for extra flavour. Transfer the onion-wine mixture to the slow cooker.
- Add chicken stock, tarragon, and Dijon mustard, salt, some more pepper and the cornflour. Cover and cook on LOW for 4 hours or HIGH for 2 hours, until the chicken is tender.
- Stir in the crème fraiche and mix well.
- Serve & Enjoy!