(Rated 5 out of 5 based on 7 ratings)

Tarragon Chicken

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

The easiest and most delicious slow cooker recipe ever!

Prep Time
Cook Time
Total Time

Nutrition (per serving)

Sat. Fat


  • 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


    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.


    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!

    2. 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.

  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

  8. 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!

  9. 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 😊

  10. 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 🥰

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