Crock Pot Lemon Tarragon Chicken
"I really love a good roasted chicken seasoned with tarragon and chicken. So when I had a hanker for just such a dish but didn't want to heat up the oven and only had chicken breasts on hand this is what I came up with. This is so easy and so yummy. The whole family loved it!"
photo by Pneuma
- Ready In:
- 4hrs 15mins
- Ingredients:
- 8
- Serves:
-
8-10
ingredients
- 8 boneless skinless chicken breasts
- 1⁄4 of a preserved lemon, rind only
- 2 teaspoons garlic powder
- 1 tablespoon tarragon
- 1⁄4 cup white wine
- 8 ounces cream cheese
- 2 (10 1/2 ounce) cans cream of chicken soup
- pasta, of choice
directions
- Put chicken in crockpot and add garlic, tarragon and white wine.
- Mince lemon rind and add to crock pot.
- Cook on low 5-6 hrs or high 2-3 depending on the thickness of your breasts.
- shred the chicken.
- microwave the cream cheese until it's soften.
- add cream cheese to soup mix well add to shredded chicken in crock pot.
- Cook pasta to desired doneness and toss with sauce.
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Reviews
-
Wow, I'm full! I just finished eating 2 big servings of your Recipe #258821. I used homemade cream of chicken soup with this so thickness varies with the amount of tbsp of cornstarch in water added to the soup. Lasagna was my pasta of choice as I had to make use of this first before I open the others then baked it for 3 mins just to heat the top a bit. But to be true to this recipe, I sliced a leftover lasagna into fettuccine strips, "tossed" it with leftover soup mix and ate it as is. DH gave me this guilty look as he went for another serving too! Thanks for letting us try this, Cuistot! -
This simple to prepare dish carries a unique and wonderful flavor to the table. It is very different indeed. The flavors of the ingredients blend well and yet are very distinguishable amongst each other. We served it over angel hair pasta. -
This was good as a quick-toss-it-in-the-crockpot meal, but we felt it was missing something... I also had to add a little milk to thin in out a bit, as the sauce was too thick to put over the noodles. I liked the tarragon flavor to give it some interest. I didn't have preserved lemon, so I used the zest of a regular one, but otherwise followed the recipe as written. The kids ate it up, and DH had seconds, so all in all a good dinner. Next time, I might add some garlic to it.
RECIPE SUBMITTED BY
<p> <br /> <br />I'm a homeschooling mother of seven, a labor doula, childbirth educator and apprenticing midwife. <br /> <br />I love to cook, it's a great creative release for me. I usually use a recipe as a jumping off point, changing it as it works for us. <br />When I post a recipe if I don't site a source you can assume it was one of my own creations which is likely to be a simple one dish kinda of thing. With a large family I'm all about easy and tasty. A recipe doesn't get posted unless the kids loved it. <br /> <br />My star ratings <br />5 stars- Loved it! the family loved it and it will be added to my main cookbook <br /> <br />4 stars- Really liked it, may make a change or two and add it to my main cookbook <br /> <br />3 stars- Like it, may make it again, but it probably won't be a regular addition <br /> <br />2 stars- it was okay, but not likely to make it again with out many changes <br /> <br />1 star- not very good, would need to make several changes for our family's taste, won't make it again. <br /> <br />I'm very honest in my reviews and whereas I don't like giving low reviews I will. I won't try a recipe unless I think my family would enjoy it and I will review it.. <br /> <br /> <br /><a href=http://s19.photobucket.com/albums/b161/tisht/?action=view&current=tish1.jpg target=_blank><br /></a> </p>
