Slow Cooker Chicken And Veggies With Lemon Tarragon Mayonnaise Recipes
CROCK POT LEMON TARRAGON CHICKEN
I really love a good roasted chicken seasoned with tarragon and chicken. So when I had a hanker for just such a dish but didn't want to heat up the oven and only had chicken breasts on hand this is what I came up with. This is so easy and so yummy. The whole family loved it!
Provided by Cuistot
Categories Chicken Breast
Time 4h15m
Yield 8-10 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 305.2, Fat 15.7, SaturatedFat 7.8, Cholesterol 105.6, Sodium 649, Carbohydrate 7.1, Fiber 0.1, Sugar 0.7, Protein 31.4
CHICKEN WITH TARRAGON, MUSTARD, AND CREAM (SLOW COOKER)
From The French Slow Cooker. You can cook up to 12 chicken thighs if your slow cooker is large enough.
Provided by Brookelynne26
Categories Chicken Thigh & Leg
Time 5h
Yield 8 serving(s)
Number Of Ingredients 9
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 TARRAGON CHICKEN
For ZWT8, A French Love Affair challenge. I am adapting Chocolatl's recipe#479544 to be made in the crock pot. My boneless thighs nearly disintegrated, lol. This would be good over pasta, rice or polenta! ------------------------------------------------------------------------------------------- **i increased the amount of flour as I needed to complete recipe **I increased seasonings corresponding to increased flour **I changed the frying chickens to thighs because thighs will be uniform in size & do well with long cooking. **I removed the skin but not necessarily the bone **I did NOT cut back on the liquid because I needed more flour **I changed margarine to butter **I made mushrooms optional ;) **I added an extra garlic clove & minced vs. chopped them
Provided by Elmotoo
Categories Chicken
Time 6h20m
Yield 6-8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 529.7, Fat 36.3, SaturatedFat 11.5, Cholesterol 125.6, Sodium 755.3, Carbohydrate 21.9, Fiber 2.1, Sugar 3.6, Protein 25.2
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