Crock Pot Roast Chicken In Tarragon Cream Sauce Recipes

SLOW-COOKER ROAST CHICKEN

Steps:

• Place carrots and onion in a 6-qt. slow cooker. In a small bowl, mix garlic and oil. In another bowl, mix dry seasonings., Tuck wings under chicken; tie drumsticks together. With fingers, carefully loosen skin from chicken breast; rub garlic mixture under the skin. Secure skin to underside of breast with toothpicks. , Place chicken in slow cooker over carrots and onions, breast side up; sprinkle with seasoning mixture. Cook, covered, on low 4-5 hours or until a thermometer inserted in thigh reads at least 170°., Remove chicken from slow cooker; tent with foil. Discard vegetables. Let chicken stand 15 minutes before carving., Freeze option: Cool chicken pieces and any juices. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little broth or water if necessary.

CROCK POT ROAST CHICKEN IN TARRAGON CREAM SAUCE

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.

CROCK POT TARRAGON CHICKEN

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.

CHICKEN WITH TARRAGON, MUSTARD, AND CREAM (SLOW COOKER)

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.

CROCK POT LEMON TARRAGON CHICKEN

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.

CHICKEN TARRAGON (CROCK POT)

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).

LE CREUSET FRENCH-STYLE ROAST CHICKEN WITH TARRAGON CREAM SAUCE

Steps:

• Preheat the oven to 350°F.
• Lightly grease the inside of Le Creuset or crock pot. Wash and dry the chicken and truss into shape. Grease it lightly all over with olive oil and rub a little salt and pepper on the skin. Place the chicken, breast side up, in Le Creuset or crock pot, and sprinkle the tarragon over the breasts and legs.
• Cover Le Creuset with the lid, place it in the heated oven, and roast for 2 to 2 1/2 hours until the juices run clear, not pink, when the thigh is pierced with a skewer, or an instant-read thermometer reads 180°F (For crock pot, cook covered on HIGH for 6 to 8 hours, less time for a smaller bird).
• Lift out the chicken onto a warm platter, cover it with aluminum foil and a clean dish towel and leave to rest while making the sauce.
• SAUCE:.
• To make the sauce, pour out any excess fat from the pan. Pour the hot stock into Le Creuset and place it over medium heat on the stove top and bring to a boil. Stir to remove any residues from the bottom, which can be incorporated into the sauce. Once the liquid is boiling, stir in the cream blended with the tarragon and cornstarch. Reduce the heat and simmer for 2 to 3 minutes, stirring constantly. (For crock pot, after pouring off any excess fat, place hot stock and the blended cream, tarragon & cornstarch into the crock pot and stir well. Cover and cook on LOW for 30 minutes).
• Taste and adjust the seasoning of the sauce, if needed, before serving it with the carved chicken, fluffy mashed potatoes and a vegetable side.