When I need something cozy and comforting, I turn to this slow cooker tarragon chicken with 40 cloves of garlic. The garlic becomes soft and sweet as it cooks, creating this buttery, melt-in-your-mouth texture that pairs perfectly with juicy chicken and fresh herbs.

It’s a comforting meal that feels like pure bliss. For an easy pairing, I love serving this with crusty bread to soak up all those savory juices, plus a light green salad on the side. This dish is also a great make-ahead option—just reheat, and you’re ready to enjoy a comforting, no-stress dinner.

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Recipe Ingredients

• 1–2 tbsp of extra virgin olive oil
• 2 French shallots, finely chopped
• 1 tsp of yellow mustard seeds
• 50 g (1¾ oz) of softened butter
• 3 tbsp of coarsely chopped tarragon
• 1.6 kg (3 lb 8 oz) of chicken, excess fat removed
• 1 onion, thickly sliced
• 1 large carrot, peeled and quartered lengthwise
• 3 waxy potatoes, peeled and cut into large pieces
• 40 garlic cloves, unpeeled
• 500 ml (17 fl oz / 2 cups) of chicken stock
• Salt and pepper, to taste
• Crusty bread and green salad, to serve

How To Make Slow Cooker Tarragon Chicken With 40 Garlic Cloves

1. Sauté the Shallots and Mustard Seeds: Heat 1 tablespoon of olive oil in a frying pan over medium heat, then cook the shallots and mustard seeds for about 3 to 5 minutes until the shallots are soft and lightly golden. Remove from heat and set aside to cool.
2. Prepare Tarragon Butter: In a bowl, mix the softened butter with the chopped tarragon. Add the cooled shallot mixture, season with salt and pepper, and combine well until smooth and evenly mixed.
3. Butter the Chicken: Slide your fingers between the skin and the breast of the chicken to create pockets, then spread the tarragon butter evenly under the skin.
4. Brown the Chicken: In a large frying pan over medium-high heat, add the remaining olive oil and cook the chicken, turning it occasionally, for about 5 minutes until it’s browned on all sides.
5. Prepare the Slow Cooker: Place the onion, carrot, and potatoes at the bottom of the slow cooker. Place 8 garlic cloves inside the chicken cavity, then place the chicken on top of the vegetables in the slow cooker. Add the remaining garlic cloves around the chicken, pour in the chicken stock, and season with salt and pepper.
6. Cook and Serve: Set the slow cooker to high and cook for 3 hours. Once done, serve the chicken hot with crusty bread and a fresh green salad.

Recipe Tips

• For extra flavor, sear the chicken in a hot skillet for a few minutes before adding it to the slow cooker; this creates a golden crust that enhances the chicken’s savory taste.
• Swap out waxy potatoes for sweet potatoes or parsnips if you want a slightly sweeter, earthier flavor; they’ll cook beautifully and soak up the chicken’s rich juices.
• If fresh tarragon isn’t available, use 1 teaspoon of dried tarragon instead, as it maintains the herb’s unique flavor and blends well with the garlic and butter.
• To make this dish in advance, assemble all ingredients the night before, store in the fridge, then cook in the slow cooker the next day for an easy, flavorful meal.
• Want a thicker sauce? After cooking, remove the chicken and vegetables, then reduce the remaining liquid on the stovetop for a few minutes until it reaches your desired consistency.

Recipe FAQs and Variations

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