Slow Cooker Cider-Tarragon Chicken

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.