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Slow Cooker Chicken and Veggies With Lemon Tarragon Mayonnaise

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“You need a pretty large slow cooker for this recipe.”
4hrs 30mins

Ingredients Nutrition


  1. Chicken and Veggies:
  2. Thoroughly wash the chicken inside and out, taking especial care to clean out clumps of blood in the cavities
  3. Reserve the giblets for another use
  4. If you can get the feet, clean them and add them to the pot; they add a wonderful richness to the broth
  5. Put the cheesecloth bundle into the cavity along with some of the garlic
  6. Scatter the slices of one of the carrots on the bottom of the slow cooker and put the chicken on top of it
  7. Put the rest of the ingredients around the pot
  8. Add enough water and/or dry white wine to come halfway up the sides of the pot
  9. Cover tightly and cook on high for at least 4 hours or medium for at least 6 hours, depending on the size of your chicken
  10. Meanwhile, make the lemon tarragon mayonnaise
  11. Lemon Tarragon Mayonnaise:
  12. Be sure to use French tarragon and not any other kind
  13. You really will notice the difference in flavor
  14. Place all the ingredients except the oil in a blender or food processor and whiz until smooth
  15. Start adding the oil a drop at a time, allowing it to emulsify
  16. After you have added a good soupspoonful of oil to the mixture, you can start adding it in a thin stream
  17. Keep adding the oil until the mayonnaise thickens enough to make a slurping noise (if using a blender, this sound does not happen in a food processor)
  18. Taste and adjust seasoning
  19. Chill until ready to use
  20. When the chicken is tender and done, remove it from the slow cooker and Let it rest at least 15 minutes
  21. If you plan to chill it, do so
  22. Remove the vegetables and let them cook to the extent you want, or keep warm
  23. Take the cheesecloth out of the cavity of the chicken and squeeze it Into the soup to get all the flavor out of ut
  24. Defat the broth
  25. Cook some super fine egg noodles to add to the soup
  26. Use some of the broth the braise the escarole
  27. Remove the chicken from the bones when it is at the temperature you want and arrange it with the vegetables on a large platter
  28. Depending on the size of you platter, you can also put the escarole there or on a separate one
  29. Nap with the lemon tarragon mayonnaise and serve the rest of the mayonnaise on the side

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