Slow Cooker Chicken Tarragon
INGREDIENTS
- 1 leek, light green and white part only
- 8 boneless thighs
- 8 oz baby carrots
- 1 c chicken broth
- 1/3 c white wine
- 1.5 Tbsp lemon juice
- 1 tsp tarragon
- 1 tsp salt
- 2 Tbsp flour
- 1/2 bunch asparagus, chopped
- 1 c frozen peas, thawed
PREPARATION
- Slice leek into thin slices and rinse thoroughly in a colander.
- Place chicken, carrots and leeks in slow cooker.
- In small bowl, combine broth, wine, lemon juice, spices and flour.
- Pour over chicken.
- Cover and cook on LOW for 5-6 hours.
- Add asparagus and peas the last 15 minutes and cook until asparagus is crisp-tender.
( thedinnerdaily.com )
--
JMag Guthrie - 2017-02-08
This topic: GuthrieFamily
> WebHome >
Recipes >
Chicken > SlowCookerChickenTarragon
Topic revision: r1 - 2017-02-08 - JMagGuthrie