Slow Cooker Cider-Tarragon Chicken
- Servings : 4
- Prep Time : 10m
- Cook Time : 5:30 h
- Ready In : 5:40 h
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Slow cooker cider-tarragon chicken breasts.Chicken breasts with creamy tarragon gravy and cider cooked in slow cooker. Aromatic tarragon has a distinctive flavor that goes perfectly with both cream and chicken.
- 12 oz (360 g) small button onions,unpeeled
- 1 tablespoon sunfower oil
- 4 garlic cloves,peeled
- 4 boneless and skinless chicken breasts
- 1 ½ cups (370 ml) dry cider
- 1 cup (250 ml) creme fraiche
- 2 tablespoons chopped fresh tarragon
- 1 tablespoon chopped fresh parsley
- salt and freshly ground black pepper
- 1 bay leaf
Place unpeeled onions in a heatproof bowl;pour over enough boiling water to cover. Set aside for 10 minutes. Drain and peel off the skins.
In a frying pan,heat sunflower oil. Add peeled onions and cook,stirring,for 10 minutes or until lightly browned. Add garlic and cook for a further 2-3 minutes. Using a slotted spoon,transfer cooked onions and garlic to slow cooker,reserving drippings.
Place chicken breasts in the frying pan. Cook for 3-4 minutes,turning once,until lightly browned on both sides. Using a slotted spoon,transfer browned chicken breasts to slow cooker.
Pour dry cider into the pan,then add bay leaf. Season with salt and black pepper. Bring to a boil.
Pour hot cider and bay leaf over the chicken. Cover slow cooker and cook on low-heat setting for 4-5 hours or until chicken and onions are tender.
Using a slotted spoon,remove cooked chicken breasts from slow cooker and set aside. Try to keep warm.
Meanwhile prepare creamy cider sauce. Stir creme fraiche and chopped herbs into the sauce. Return chicken breasts to slow cooker and cook on high-heat setting for a further 30 minutes.