Slow Cooker Cider-Tarragon Chicken
- Cuisine: American
- Course: Main Dish
- Skill Level: Advanced
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- Yield: 4 servings
- Servings: 4
- Prep Time: 10m
- Cook Time: 5:30 h
- Ready In: 5:40 h
Average Member Rating
(3 / 5)
9 People rated this recipe
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Nutritional Info
This information is per serving.
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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.
