A while back one of my wonderful Facebook readers, Erin Burns, shared a delicious crockpot recipe with me. I’ve made it about 5-7 times now and it is super yummy. I’ve also shared the recipe with family and friends and they have enjoyed it as well. I love that it partners well with pasta and my kids gobble it up. It goes well with fresh fruits and veggies, too.
Hi Erin!
This is more of a fancy crockpot meal, as it has more steps in it than my recent super-simple-plop-and-go recipes.You’re gonna love it.
Ingredients
- 2 onions, cut in eighths
- 3 cloves garlic, peeled
- 8 pieces of chicken, skinned
- salt and pepper
- 1/4 cup Dijon mustard
- 1/2 cup lemon juice (about 4 lemons)
- 1/2 cup chicken bouillon
- 4 sprigs of tarragon (or 1 teaspoon dried tarragon)
- 1/3 cup heavy cream
Add the sliced onions to the bottom of the crockpot.
Add the garlic on top of the onions.
Add your chicken pieces (I used breasts and threw them in frozen).
Sprinkle with salt and pepper.
Cover the chicken in Dijon mustard.
Add the chicken bouillon. I used chicken broth.
Squeeze the lemon juice over
Sprinkle with tarragon or add fresh tarragon leaves.
Cover and let it cook on high for 4-6 hours or low for 8-10 hours.
Once it is done cooking, remove the chicken and the tarragon if you used fresh springs.
Add the heavy cream to the crockpot and mix well.
Return the chicken to the crockpot and leave it on warm until you are ready to serve.
We like to serve the chicken over fettuccine noodles with sauce over top.
Super yummy- you’re gonna love it.
Is there a recipe you would like to share with me? Send it to me.
- 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
- Add the sliced onions to the bottom of the crockpot.
- Add the garlic on top of the onions.
- Add your chicken pieces (I used breasts and threw them in frozen).
- Sprinkle with salt and pepper.
- Cover the chicken in Dijon mustard.
- Add the chicken bouillon. I used chicken broth.
- Squeeze the lemon juice over
- Sprinkle with tarragon or add tarragon leaves.
- Cover and let it cook on high for 4-6 hours or low for 8-10 hours.
- Once it is done cooking, remove the chicken and the tarragon if you used fresh springs.
- Add the heavy cream to the crockpot and mix well.
- Return the chicken to the crockpot and leave it on warm until you are ready to serve.
- We like to serve the chicken over fettuccine noodles with sauce over top.
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