Recipe Detail

Creamy Crockpot Tarragon Chicken with Carrots and Peas

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  1. 6 - bone-in, skinless chicken thighs
  2. 1/2 teaspoons - black pepper
  3. 1 1/4 teaspoons - kosher salt divided
  4. 1 teaspoons - olive oil
  5. 8 ounces - small carrots with tops cut in half lengthwise
  6. 1 - medium-size yellow onion chopped
  7. 4 - large garlic cloves minced
  8. 2 cups - low-sodium chicken broth
  9. 1 tablespoons - fresh lemon juice (from 1 lemon)
  10. 1/4 teaspoons - cayenne pepper
  11. 1/4 cups - heavy whipping cream warmed
  12. 1/4 cups - cornstarch
  13. 1 cups - frozen sweet peas thawed
  14. 1 1/2 tablespoons - chopped fresh tarragon OR thyme plus more for garnish
  15. - hot cooked rice or egg noodles for serving with


Season chicken evenly with salt and pepper. Heat oil in a large non-stick skillet over medium-high heat and add chicken pieces. Cook, turning once, until golden brown, about 3 minutes per side; remove from heat.

Stir together carrots, onion, garlic, chicken broth, lemon juice, cayenne pepper and 1/2 teaspoon salt in a 6-quart slow cooker or crockpot. Place chicken on top in an even layer.

Cover and cook on LOW heat for 3 hours. Remove chicken and carrots; set aside.

Whisk together warmed cream and cornstarch in a small bowl until smooth. Add cream mixture to slow cooker, stirring until combined. Place chicken and carrots in even layer on top of vegetable mixture.

Cover and cook on HIGH heat until chicken is very tender and sauce is thickened, 30 to 45 minutes, stirring in peas and tarragon during last 15 minutes of cooking.

Meanwhile, cook rice or egg noodles. Serve chicken and vegetables over rice or noodles and garnish with fresh tarragon


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