This slow cooker Tarragon Chicken from Clare Andrews’ cookbook is delicious and super easy to make, using ingredients like chicken thighs, garlic, shallots, carrots, and cannellini beans.

To cook Tarragon Chicken in your slow cooker or crockpot, place all ingredients inside, and set to cook on high for 4 hours or low for 7 hours.

This recipe transforms simple ingredients into a comforting meal that feels like a warm hug on a chilly evening.

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Is Fresh Tarragon Better Than Dried For This Recipe?

Using fresh tarragon instead of dried can significantly improve the dish’s flavor profile. Fresh tarragon adds a brighter, more pronounced anise-like flavor, which complements the creamy sauce better than its dried counterpart.

Slow Cooker Tarragon Chicken Ingredients

• 700g boneless, skinless chicken thighs
• 2 cloves of garlic, crushed
• 6 shallots, thinly sliced
• 200g Chantenay carrots, uniformly sized (halved if large)
• ½ x 400g tin of cannellini beans, drained and rinsed
• 1 tsp dried tarragon
• 1 tsp dried parsley
• 350ml chicken stock
• 1 tsp cornflour
• 1 tbsp cold water
• 3 tbsp crème fraîche
• 1–2 tbsp Dijon mustard, adjusted to taste
• Sea salt and freshly ground black pepper, to taste

To Serve:

• Fresh tarragon leaves, chopped, for garnish
• Mashed potato
• Steamed spring greens

How To Make Slow Cooker Tarragon Chicken

1. Prepare the base: Place the chicken thighs in the slow cooker. Add the crushed garlic and season with salt and pepper. Scatter the sliced shallots, Chantenay carrots, and cannellini beans on top. Sprinkle with dried tarragon and parsley, then pour the chicken stock over the mixture.
2. Cook the chicken: Set the slow cooker to high and cook for 4 hours, or on low for 7 hours, depending on your timing preferences.
3. Thicken the sauce: Approximately one hour before the cooking time ends, blend the cornflour with cold water to form a paste. Stir this into the slow cooker to help thicken the sauce.
4. Prepare the sauce: Once the cooking time is complete, carefully remove the chicken thighs from the slow cooker and let them rest for about 10 minutes.
5. Finalize the sauce: Stir the crème fraîche and Dijon mustard into the sauce remaining in the slow cooker, mixing thoroughly until well combined.
6. Serve: Place the rested chicken thighs on a plate and pour the creamy tarragon sauce over them. Garnish with freshly chopped tarragon leaves. Accompany with buttery mashed potatoes and your choice of steamed spring greens.

Recipe Tips

• Choose the right cut: Opt for boneless, skinless chicken thighs as they remain juicy and tender during long cooking times, preventing the meat from drying out.
• Manage your herbs: Use fresh tarragon instead of dried for a more potent and vibrant herbal flavor that complements the creamy sauce beautifully.
• Adjust the thickness: If you prefer a thicker sauce, you can increase the amount of cornflour paste slightly. Just remember to mix it with an equal amount of water to avoid clumps.
• Balance the flavor: Taste the sauce after adding the mustard and adjust with extra mustard or a pinch of salt if needed to enhance the depth and richness of the sauce.

What Can I Substitute for Crème Fraîche If Unavailable?

If crème fraîche is unavailable, you can substitute it with sour cream or full-fat plain Greek yogurt. These alternatives will maintain the creamy texture and add a slight tanginess to the sauce, similar to crème fraîche.

Recipe Variations

• Switch the protein: Replace chicken thighs with boneless pork chops for a different twist on the recipe, adjusting the cooking time if necessary to ensure the pork is tender.
• Change the legumes: Swap cannellini beans for chickpeas or navy beans to vary the texture and flavor profile of the dish without compromising the overall taste.
• Vary the vegetables: Introduce parsnips or sweet potatoes in place of carrots to add a sweet nuance that contrasts nicely with the creamy, tangy sauce.
• Experiment with the dairy: Use Greek yogurt instead of crème fraîche to cut down on fat while still achieving a creamy consistency and adding a tangy flavor.
• Modify the herbs: Experiment with herbs like rosemary or thyme if tarragon isn’t your favorite, to maintain an aromatic presence that complements the slow-cooked chicken.

What To Serve With Tarragon Chicken

Serve your Tarragon Chicken with sophisticated, flavorful sides like sautéed leek and fennel, honey-glazed baby carrots, garlic green beans, and roasted beet salad.

You can also pair it with a crisp apple celery salad or a tangy tomato couscous.

How To Store Leftover Tarragon Chicken

In The Fridge:

Store leftover Tarragon Chicken in an airtight container. I suggest refrigerating it as soon as it cools down. Properly stored, it will last for 3 to 4 days. Make sure to keep it in the coldest part of the fridge to maintain freshness.

In The Freezer:

This dish is best enjoyed fresh and might not freeze well due to the crème fraîche and mustard in the sauce. These ingredients can separate and become grainy when frozen and thawed, impacting the texture and flavor of the sauce.

How To Reheat Leftover Tarragon Chicken

Reheat your leftover Tarragon Chicken gently over medium heat in a saucepan. I prefer adding a splash of chicken broth to keep the sauce creamy and to prevent drying out. Stir occasionally, and heat until it’s thoroughly warmed. This method helps preserve the flavors.

Check out More Slow Cooker Recipes:

• Slow Cooker Porterhouse Ragu
• Slow Cooker Spiced Apricot Lamb Tagine
• Slow Cooker Garlic Parmesan Chicken