Crockpot Lemon Chicken
  • 2 onions, cut in eighths
  • 3 cloves garlic, peeled
  • 8 pieces of chicken, skinned
  • salt and pepper
  • ¼ cup Dijon mustard
  • ½ cup lemon juice (about 4 lemons)
  • ½ cup chicken bouillon
  • 4 sprigs of tarragon (or 1 teaspoon dried tarragon)
  • ⅓ cup heavy cream
  1. Add the sliced onions to the bottom of the crockpot.
  2. Add the garlic on top of the onions.
  3. Add your chicken pieces (I used breasts and threw them in frozen).
  4. Sprinkle with salt and pepper.
  5. Cover the chicken in Dijon mustard.
  6. Add the chicken bouillon. I used chicken broth.
  7. Squeeze the lemon juice over
  8. Sprinkle with tarragon or add tarragon leaves.
  9. Cover and let it cook on high for 4-6 hours or low for 8-10 hours.
  10. Once it is done cooking, remove the chicken and the tarragon if you used fresh springs.
  11. Add the heavy cream to the crockpot and mix well.
  12. Return the chicken to the crockpot and leave it on warm until you are ready to serve.
  13. We like to serve the chicken over fettuccine noodles with sauce over top.
For extra lemon flavor, place a couple of slices of lemon on top along with the tarragon before cooking.
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