Rachael Ray Every Day

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Recipe Summary

prep:
15 mins
cook:
5 hrs
total:
5 hrs 15 mins
Servings:
4
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Ingredients

SLOW-COOKER STUFF:
OUT-OF-THE-POT INGREDIENTS:

Directions

Instructions Checklist
  • Pour the broth into a 6- to 7-qt. slow cooker. In a small bowl, combine the mustard, 1 tsp. salt and 1/8 tsp. pepper; rub the chicken with the mustard. Place the chicken in the slow cooker and top with the garlic and 2 tbsp. tarragon. Cover and cook on low heat until the chicken is tender and an instant-read thermometer inserted into a thigh away from the bone registers 165 degrees , about 5 hours.

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  • Transfer the chicken to a serving plate and cover to keep warm. Strain the pan juices into a small saucepan and bring to a simmer over high heat. In a small bowl, combine the cream and cornstarch. Whisk the mixture into the saucepan and cook until the sauce is thickened; stir in the lemon juice. Pour the sauce over the chicken.

  • In a small bowl, combine the lemon zest, parsley, and 1 tbsp. tarragon. Top the chicken with the zest-herb mixture.

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