Tarragon- Mustard Chicken- Crock Pot |
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Prep Time: 10 Minutes Cook Time: 300 Minutes |
Ready In: 310 Minutes Servings: 6 |
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This recipe came from a cookbook I borrowed from a friend called Healthy Crocker Cookery by Mable Hoffman. There are tons of great crock pot recipes in it if you're a crock pot cooker! This was no exception!! And it doesn't get much easier then this- you don't even thaw the chicken!! Serve over pasta. Ingredients:
3 -4 frozen boneless chicken breasts |
2 leeks, halved lengthwise and chopped |
2 stalks celery, chopped |
1 tablespoon chopped fresh tarragon (less if using dried) |
2 tablespoons dijon mustard |
1 tablespoon fresh lemon juice |
1 tablespoon brown sugar |
1 teaspoon instant chicken bouillon granules |
1/4 teaspoon salt |
1/8 teaspoon pepper |
2 tablespoons cornstarch |
2 tablespoons cold water |
Directions:
1. Place frozen chicken breasts in the crock pot.
2. Top with leeks and celery.
3. In a small bowl combine tarragon, mustard, lemon juice, brown sugar, bouillon, salt and pepper. Pour over chicken.
4. Cook on low 4 1/2-5 hours.
5. About 20 minutes before it is done, dissolve cornstarch in water in a small bowl. Slowly stir in to thicken the sauce. If you like a runnier sauce this step can be omitted.
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