Slow Cooker Cider-Tarragon Chicken2021-01-05
- Yield: 4
- 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
This information is per serving.
Saturated Fat7.3 g
Unsaturated Fat5.2 g
Slow cooker cider-tarragon chicken breasts. This Cider-Tarragon Chicken Breasts recipe is a delicious and easy dish for any time of year.
Can I freeze cider-tarragon chicken?
I’ve been wondering what to do with the leftover cider-tarragon chicken I made earlier this week. I wanted to freeze it so I could enjoy it for a few days, but I wasn’t sure if that was safe.
There are many ways to preserve food and one of the best ways is by freezing and this includes poultry and other meats. You can freeze uncooked or cooked food. You should place it in a freezer bag, seal, flatten before freezing and then thaw it in the fridge before cooking.
What spices should I add to the cider to make it taste good?
The spice that you should add to the cider is going to depend on what you want it to taste like.
If you want a spicy cider, then cinnamon is the way to go. But if you want a sweeter cider, then nutmeg would be a better option because it adds sweetness as well as flavor without adding too much color. You can also add ginger for a spicier flavor or allspice for more of an earthy taste.
Slow Cooker Cider-Tarragon Chicken
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- 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 a 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 a 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 the slow cooker and set them aside. Try to keep warm.
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.