Slow Cooker Cider-Tarragon Chicken
- Cuisine: American
- Course: Main Dish
- Skill Level: Advanced
-
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- Servings : 4
- Prep Time : 10m
- Cook Time : 5:30 h
- Ready In : 5:40 h
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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 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.