This recipe is from the October 2011 issue of 'Everyday with Rachael Ray' - my favorite magazine. I made a few changes. I used boneless skinless chicken breast instead of bone-in chicken pieces. I also doubled the stove-top sauce ingredients (with the exception of the lemon juice), so there would be enough to ladle over a side of noodles. I would recommend using the juice from only half of a lemon (even if you double the sauce recipe). The sauce was delicious, but a little too tart for my taste. A perfect dinner for a cool, rainy day!
Ingredients: Slow Cooker
1/2 cup plus 2 Tbsp. chicken broth
4 Tbsp. dijon mustard
Salt and pepper
4 lbs. bone-in chicken pieces (breasts, drumsticks and thighs), skin discarded
3 cloves garlic, finely chopped
2 Tbsp. chopped fresh tarragon
1/3 cup heavy cream
2 Tbsp. cornstarch
1 lemon, finely zested & juiced
1 Tbsp. chopped flat-leaf parsley
1 Tbsp. chopped fresh tarragon
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 mixture. 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.
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.