Tuesday, July 6

Slowcooker Recipe: Tarragon Chicken

Hubby takes leftovers each day for lunch.  There's not vast amounts of choice for lunch fare where he works, and of course it saves us money.  Last week he sent me an email from work:

That gave me a little giggle, and it surprised me a little because this is such a no-fuss dinner - you expect to get praise for food that takes a fair amount of effort right?  

Well, maybe I'm not opening my own lunch service, but it gets the thumbs up from the kids, hubby and hubby's office, for throwing a few things in the slowcooker!  I'll take that!

600g chicken breasts, sliced into thick strips (i.e. half a breast)
2 stalks celery, diced
1 large carrot, peeled and diced
1 small onion, peeled and diced
6 button mushrooms, quartered
1 cup chicken stock
1 tb cornflour
1 tb french mustard
1/2 cup white wine
2 sprigs tarragon or 1 tsp dried tarragon

Place chicken, tarragon, celery, onion, carrot and mushroom in the slow cooker.
In a jug place the cornflour and mustard.  Add white wine gradually and stir so there are no lumps.   Add stock to jug and pour over ingredients in the slowcooker.

Cook on slow for 4 hours, or high for 2.5-3 hours.

Serve on rice or with potatoes.

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2 lovely comments:

Mrs Mac on July 6, 2010 at 8:58 AM said... [Reply to this amazing comment]

Liss I am SO loving the slowcooker recipes you've posted - really, keep 'em coming ;) I'm about to make the (not) beef stroganoff tonight and this one will be on the 'must try recipe' list :)

Anonymous said... [Reply to this amazing comment]

Slow-cookers are the best! This one looks delicious. :)


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