Best Crock Pot Lemon Tarragon Chicken Recipes

CROCK POT LEMON TARRAGON CHICKEN

Steps:

• Put chicken in crockpot and add garlic, tarragon and white wine.
• Mince lemon rind and add to crock pot.
• Cook on low 5-6 hrs or high 2-3 depending on the thickness of your breasts.
• shred the chicken.
• microwave the cream cheese until it's soften.
• add cream cheese to soup mix well add to shredded chicken in crock pot.
• Cook pasta to desired doneness and toss with sauce.

ULTIMATE SLOW COOKER LEMON CHICKEN THIGHS

Steps:

• Make rub for chicken. Combine mustard, 1 teaspoon of the lemon zest, oregano, thyme, 1/4 teaspoon of salt and 2 teaspoons of the olive oil in a small bowl. Use fingers or a brush to coat chicken on both sides with the mustard rub.
• In another bowl or measuring jug, combine remaining lemon zest (2 teaspoons), lemon juice and the chicken stock. Set aside. Note: Both the chicken and lemon-chicken stock mixture can be prepared up to one day in advance. Cover both and keep in the refrigerator.
• Heat remaining teaspoon of oil in a large oven-safe skillet or frying pan over medium heat. Add the chicken, skin-side down, and cook 3 to 5 minutes or until the skin has turned golden brown and some fat has rendered.
• Transfer the browned chicken to a slow cooker and arrange in one layer with the skin facing up. Cover with lid then cook on LOW for 5 to 6 hours or until the chicken is cooked through. Save the skillet with drippings for making the sauce.
• Remove all but 2 tablespoons of fat from the skillet used to brown the chicken. If there is not enough fat, add butter so that 2 tablespoons of fat are in the pan.
• Place over medium heat until hot then whisk in the flour. Continue to whisk until the flour and fat turn into a smooth paste and look medium blonde in color; about 1 minute. Pour in the lemon juice-stock mixture and whisk until smooth.
• Bring the sauce to a low simmer. As it simmers, it thickens and becomes glossy. Transfer to a jar or measuring jug and refrigerate for when the chicken is cooked.
• When the chicken is done, it will be sitting in an inch or so of cooking liquid and rendered fat. Transfer the chicken to a plate then skim as much fat from the liquid as possible. There should be almost 2 cups of liquid left in the slow cooker.
• Warm the lemon gravy made earlier then add the lemon gravy to the slow cooker and stir until blended. Place the chicken thighs back into the slow cooker for serving or serve with the gravy drizzled on top.

LEMON TARRAGON CHICKEN

Steps:

• Prepare sauce by adding the following to food processor: 2 strips lemon peel (remove with vegetable peeler or zester) and juice of lemon (2 TBSP), garlic, parsley, green onions, tarragon, wine, cornstarch, and sugar. Process 20 seconds until well blended.
• Season both sides of chicken with salt and pepper. Preheat large sauté pan on medium-high 2-3 minutes.
• Place oil in pan; swirl to coat. Add chicken, and cook 2-3 minutes on each side.
• Pulse sauce one more time, then pour over chicken. Cover, reduce heat to medium low, and simmer 6-8 minutes, turning occasionally, until internal temp reaches 170°F.
• Serve sauce over chicken.

CHICKEN TARRAGON (CROCK POT)

Steps:

• Rinse chicken and pat dry
• Combine flour with salt and pepper Coat chicken with mixture
• Separate onion slices into rings and place in bottom of crock pot
• Add seasoned chicken pieces
• Sprinkle with tarragon
• Stir orange juice into mushrooms and add to crock pot
• Cover and cook on LOW 8 hours (HIGH 4 hours).

CREAMY TARRAGON CHICKEN

Steps:

• In a 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low until chicken juices run clear, 6-7 hours. , Stir vegetables and cream into the slow cooker. Cover and cook until vegetables are heated through, about 15 minutes longer. Meanwhile, cook orzo according to package directions. Serve with chicken and vegetables.

SLOW COOKER LEMON GARLIC CHICKEN II

Steps:

• In a bowl, mix the oregano, salt, and pepper. Rub the mixture into chicken. Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker.
• In the same skillet, mix the water, lemon juice, garlic, and bouillon. Bring the mixture to boil. Pour over the chicken in the slow cooker.
• Cover, and cook on High for 3 hours, or Low for 6 hours. Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.

CROCK POT TARRAGON CHICKEN

Steps:

• Place flour, salt, pepper and tarragon in a large zippered bag.
• Add chicken in batches and shake to coat.
• Remove chicken and reserve flour mixture.
• Heat oil and butter in a large skillet over medium-high heat.
• Add chicken, in batches if necessary, and brown on all sides, about 5 minutes per side.
• Place chicken in a crock pot.
• Add flour to the fat and drippings in the pan.
• Over medium-low heat, whisk in wine/broth until mixture is thick and smooth. (I used a cast iron skillet which gets hot & retains heat so for this step, I just shut it off) You may need more liquid to get a nice sauce.
• Pour over chicken.
• Add remaining ingredients.
• Cover and cook on LOW until chicken is cooked through, about 6 hours for boneless chicken & 8 hours for bone-in chicken.
• Sprinkle with parsley before serving.