Tarragon- Mustard Chicken- Crock Pot
"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."
- Ready In:
- 5hrs 10mins
- Ingredients:
- 12
- Serves:
-
4-6
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
- Place frozen chicken breasts in the crock pot.
- Top with leeks and celery.
- In a small bowl combine tarragon, mustard, lemon juice, brown sugar, bouillon, salt and pepper. Pour over chicken.
- Cook on low 4 1/2-5 hours.
- 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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RECIPE SUBMITTED BY
I live in sunny So. Cal with my hubbie and two daughters. We live close to the beach and spend as much time there as possible- especially my husband who surfs as much as possible! We love to go camping, travel to Hawaii and hang out around the house with friends and neighbors (when I'm not shuttling kids here and there!) I enjoy cooking and have a passion for cookbooks, but since I found this website and allrecipes.com I can't find an excuse to buy any more!
