Tarragon Chicken
by The Batch Lady
- https://thebatchlady.com/r/5021/
The easiest and most delicious slow cooker recipe ever!
Nutrition (per serving)
Calories
377kcal
Fat
15.6g
Sat. Fat
7.2g
Carbs
5.1g
Sugars
1.1g
Fibre
0.5g
Protein
51.4g
Salt
533mg
Serves
Ingredients
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Chicken breast4 breasts
-
frozen chopped garlic3 tsp
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Fresh tarragon1 handful
-
Dijon mustard1 tbsp
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bay leaves2 leaves
-
leek1 piece
-
Chicken stock cube1 cubes
To cook
-
water1 cup
-
double cream100 ml
Method
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- Add the dump bag ingredients to a large freezer bag, mix and seal.
Ready to freeze
-
Place the freezer bag flat in the freezer.
-
Ready to cook
Remove from the freezer and leave to defrost completely. Once defrosted, pour into a slow cooker along with the cup of water. Season well and cook for 3 hours on high or 5 hours on low. 10 minutes before the end of the cooking time, pour in the cream. Serve over pasta or with mash and veggies.
Lovely easy recipe but I think the cooklng times are mixed up.
Thanks sue, have made changes now
Whoops, I see you gave already changed it 😃!
Do you chop the leek up or put it in whole and remove?
Made it yesterday and we both loved it. I added in mushrooms and then some spinach at the end. Very tasty.
Yum yum yum yum this is now a regular in my house. Dump bags are GO! Yum yum yum!
Yipeeee!
Hi, are the cooking times on this recipe the wrong way round, should it be 3 hours on high and 5 on low?
yes sorry it is meant to say 3 hours on high or 5 on low, having issues with making changes on the website. Happy batching!
Thank you so much for inspiring ing me. I use lots of your wonderful recipes all ready in the freezer for our trips away in our camper van this one is added to my list.
Made this today and it was delicious! It was so easy to just put everything in the slow cooker with no pre-cooking required. The chicken was very tender, the tarragon came through and the sauce was thick and creamy. Can’t wait to cook it again!
My chicken is currently in the freezer at the moment. I have bought everything else fresh and can’t wait to bung it all in the slow cooker! Can’t wait to try it!
Wonderful, hope it goes down well!
Think you might have got the low and high settings crossed? I think it should be 3 hours on high or 5 hours on low?
yes sorry it is meant to say 3 hours on high or 5 on low, having issues with making changes on the website. Happy batching!
Are the timings wrong here ?
yes sorry it is meant to say 3 hours on high or 5 on low, having issues with making changes on the website. Happy batching!
Cooked this tonight – absolutely gorgeous! Can you freeze the leftovers? I used crême fraiche in place of the double cream. Thanks.
brilliant! Yes you can as long as the chicken hasn’t been frozen before. That sounds delicious!
Oh that’s good – I intend to use low-fat creme fraiche for mine!
Can you make it in the slow cooker then freeze?
Yes you can! slow cook from fresh and then leave to cool and freeze x
Hi. I can’t get fresh tarragon, is dried ok? If so how much?
Thank you
Yes not a problem, I would add 1-2 teaspoons depending on how much you like the tarragon flavour. Enjoy!
Hi, Has anyone tried a non diary substitute like coconut milk or coconut cream instead of cream for this recipe? If so, does it work or does it separate?
I’ve made it with oatly cream and worked fine
Can u make this recipe if u don’t have a slow cooker? Thanks
Yes you can, simply pour into an ovenproof dish and place into the oven at 160oc for 50 minutes adding the cream 10 mins before the end of the cooking time. Enjoy!
I made a version of this last night just on the stove top and it was delicious
What are the cooking instructions when not using a slow cooker please. Looking forward to making this.
defrost and pour into an ovenproof dish, place in the oven at at 160oc for 50 minutes and add the cream 10 minutes before the end!
Have you tried Alpro soya cream or Elmlea with it? Adding towards the end should prevent splitting?
I haven’t actually, I’m sure it would work fine though! Yes add just at the end, let me know how you get on!
A really tasty recipe, have made it twice now and its so easy too. My husband is a fussy eater and enjoyed it too. Its nice served with green veg and potatoes.
Great to hear!
I take it you chop the leek? Does 1 piece equate to 1 leek?
Yes 1 leek chopped 🙂
What does ‘1 piece’ of leek mean? Is it one leek or a small piece of 1 leek? Apologies if a silly question
1 whole leek chopped into chunks. Hope that helps!
Thanks Suzanne for another tasty, easy and economical meal. I’ve always used dried tarragon when making this and it’s been lovey so don’t be frightened to substitute fresh for dried. I add an extra bay leaf as we have a huge bay tree (we love bay), and an extra leek to bulk it out. Always goes down a treat and I make 2 dump bags and “one for tongiht” as it’s cheaper to buy chicken breasts in larger packs – another batch lady tip!
Thanks Suzanne for helping me be my future friend x
Love this, great to hear Charlotte!
I made this last night, without a slow cooker. I cooked it at the lowest setting on my gas ring for probably an hour until the chicken was really tender. I substituted lots of dried tarragon for fresh and substituted low-fat creme fraiche for the double cream. It was delicious!
Brilliant to hear!
Hello, I’m new to slow cooking. Would you put the chicken breasts into slow cooker whole or do you chop them into chunks? Thanks for your help 😊
I like to cook them whole and give each person a breast each. Enjoy
this was gorgeous in the slow cooker and got 2 clean plates from my two girls (10 & 6)
Hi. Can you replace the cream with something like crème fraise? Need to keep the saturated fat down! Thanks
Yes that would work great, enjoy!
Mmmmmm… yummy! Just finished eating this & already know it’s going to be a favourite in our house!! Prepped 4 meals today, with this one cooked straight away – determined to be organised & really impressed how little time these have taken to get ready. Thanks for such a lovely recipe 🥰
Great to hear! So glad it went down well! x