Slow Cooker Creamy Tarragon Chicken


This Slow Cooker Creamy Tarragon Chicken is the kind of meal that feels fancy but takes almost no effort. Tender chicken, slow-cooked in a rich, herby sauce with a touch of Dijon and crème fraîche—it’s packed with flavour and perfect for a cosy family dinner.

Cooking Info

Prep Time: 15 mins

Cook Time: 2 or 4 hours

Servings: 5

Nutrition Information

Calories: 432

Protein: 62 g

Carbs: 10 g

Fat: 16 g

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Ingredients

1 tbsp olive oil

1 kg chicken breasts

15 g garlic, minced

1 small onion, finely chopped

150 ml dry white wine (e.g. Sauvignon Blanc, Pinot Grigio)

200 ml chicken stock

1½ tsp dried tarragon (or 1 tbsp fresh)

1 tsp Dijon mustard

½ tsp salt (adjust to taste)

½ tsp black pepper

30 g cornflour

100 ml crème fraîche

Method

  1. Heat olive oil in a pan over medium-high heat. Season the chicken with salt & pepper and sear for 2 minutes per side until lightly golden (don’t cook through). Transfer the chicken to the slow cooker.
  2. In the same pan, add onion and cook for 2 minutes, stirring. Add garlic and cook for another 30 seconds until fragrant. Pour in the white wine and let it simmer for 2-3 minutes, stirring, until reduced by half. Deglaze by scraping up any browned bits for extra flavour. Transfer the onion-wine mixture to the slow cooker.
  3. Add chicken stock, tarragon, and Dijon mustard, salt, some more pepper and the cornflour. Cover and cook on LOW for 4 hours or HIGH for 2 hours, until the chicken is tender.
  4. Stir in the crème fraiche and mix well.
  5. Serve & Enjoy!