Slow Cooker Cider-Tarragon Chicken

slow cooker cider-tarragon chicken
  • Yield: 4 serving plates
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 5:30 h
  • Ready In: 5:40 h

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Nutritional Info

This information is per serving.

  • Calories

    523
  • Fat

    8 g
  • Saturated Fat

    7.3 g
  • Polyunsaturated Fat

    5.2 g
  • Cholesterol

    15 mg
  • Sodium

    344.7 mg
  • Potassium

    265.0 mg
  • Carbohydrate

    12.7 g
  • Fiber

    2.7 g
  • Sugars

    1.6 g
  • Protein

    6.8 g

Slow cooker cider-tarragon chicken breasts. Chicken breasts with creamy tarragon gravy and cider cooked in a slow cooker. Aromatic tarragon has a distinctive flavor that goes perfectly with both cream and chicken. You may also like Chicken Taco Soup, another delicious chicken recipe cooked in a crock pot (slow cooker).

Slow Cooker Cider-Tarragon Chicken

Ingredients

  • 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

Method

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Pour dry cider into the pan, then add bay leaf. Season with salt and black pepper. Bring to a boil.

Step 5

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.

Step 6

Using a slotted spoon, remove cooked chicken breasts from slow cooker and set aside. Try to keep warm.

Step 7

Meanwhile, prepare creamy cider sauce. Stir crème fraiche and chopped herbs into the sauce. Return chicken breasts to slow cooker and cook on high-heat setting for a further 30 minutes.

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