Dijon-Tarragon Chicken

I got this recipe out of a Rachel Ray magazine. We had some frozen chicken I wanted to get rid of and slow cooker dishes are my favorite way to use frozen chicken with very little work. This dish is a fabulous dish for a day you know you'll have a little time in the evening, but still don't want to do a lot of work. Most of the work is done in the morning with a little bit left right before you eat. The chicken literally falls apart when you touch it, it's wonderful!

Morning/Afternoon
1/2 cup & 2 Tbsp chicken broth
2 Tbsp dijon mustard
Salt & pepper
4 lbs chicken
3 cloves garlic
2 Tbsp chopped fresh tarragon

• Pour broth in to slow cooker.
• In small bowl, combine mustard, 1 tsp salt, and 1/8 tsp pepper.
• Rub chicken with mustard and place in slow cooker.
• Top with garlic and tarragon.
• Cover and cook on low for about five hours.

Evening
1/3 cup heavy cream
2 Tbsp cornstarch
1 lemon
1 Tbsp chopped flat-leaf parsley
1 Tbsp chopped fresh tarragon

• Transfer chicken to a serving plate and cover to keep warm.
• Strain pan juices into a small sauce pan and bring to a simmer.
• In a small bowl, combine the cream and cornstarch. Whisk into the saucepan and cook until thickened.
• Stir in juice from the lemon and pour over the chicken.
• Top the chicken with tarragon, parsley, and zest from lemon.