(Rated 5 out of 5 based on 5 ratings)

Tarragon Chicken

by - https://thebatchlady.com/r/5021/

The easiest and most delicious slow cooker recipe ever!

Prep Time
Cook Time
Total Time
Difficulty
Beginner
Cuisine
British
Servings
4

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
Ingredients
Serves

Ingredients

  • Chicken breast
    4 breasts
  • frozen chopped garlic
    3 tsp
  • Fresh tarragon
    1 handful
  • Dijon mustard
    1 tbsp
  • bay leaves
    2 leaves
  • leek
    1 piece
  • Chicken stock cube
    1 cubes

To cook

  • water
    1 cup
  • double cream
    100 ml

Method

    1. Add the dump bag ingredients to a large freezer bag, mix and seal.

Ready to freeze

  1. Place the freezer bag flat in the freezer.

  2. 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.

Comments

39 comments
    1. Yum yum yum yum this is now a regular in my house. Dump bags are GO! Yum yum yum!

    1. 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!

  1. 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!

    1. 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!

  2. 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?

    1. 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!

    1. 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!

  3. Cooked this tonight – absolutely gorgeous! Can you freeze the leftovers? I used crême fraiche in place of the double cream. Thanks.

    1. brilliant! Yes you can as long as the chicken hasn’t been frozen before. That sounds delicious!

    1. Yes you can! slow cook from fresh and then leave to cool and freeze x

    1. Yes not a problem, I would add 1-2 teaspoons depending on how much you like the tarragon flavour. Enjoy!

  4. 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?

    1. 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!

  5. What are the cooking instructions when not using a slow cooker please. Looking forward to making this.

    1. 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!

    1. 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!

  6. 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.

  7. 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

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