Tarragon Chicken Crockpot

Chicken And Tarragon Crockpot Recipe

Chicken and Tarragon Hotpot

Chicken tarrogon crockpot

  • 10 chicken thighs, skins removed

  • 6 rashers of back bacon, chopped

  • 2 bunches of spring onions, sliced

  • 2 tablespoons fresh tarragon, chopped

  • 1 cups of hot water

  • 1 tablespoon wholegrain mustard

  • 1 chicken stock cube, crumbled

  • 2 tablespoons cornflour

  • 3 tablespoons water

  • Salt and freshly ground black pepper

Dissolve stock cubes in hot water and mix in mustard.

Place all the ingredients in the crockpot/slow cooker except the cornflour and the second helping of water. Mix until well combined.

Cover and cook on LOW for 6-7 hours.

Mix the cornflour with the water and stir into the crockpot.

Cook on HIGH whilst preparing accompaniments until juice has thickened and chicken is cooked.

Serve the Chicken and Tarragon Crockpot with Paprika Roasted Potatoes.

Serves 4 - 6

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