I really love a good roasted chicken seasoned with tarragon and chicken. So when I had a hanker for just such a dish but didn't want to heat up the oven and only had chicken breasts on hand this is what I came up with. This is so easy and so yummy. The whole family loved it!
- Put chicken in crockpot and add garlic, tarragon and white wine.
- Mince lemon rind and add to crock pot.
- Cook on low 5-6 hrs or high 2-3 depending on the thickness of your breasts.
- shred the chicken.
- microwave the cream cheese until it's soften.
- add cream cheese to soup mix well add to shredded chicken in crock pot.
- Cook pasta to desired doneness and toss with sauce.
Wow, I'm full! I just finished eating 2 big servings of your Crock Pot Lemon Tarragon Chicken. I used homemade cream of chicken soup with this so thickness varies with the amount of tbsp of cornstarch in water added to the soup. Lasagna was my pasta of choice as I had to make use of this first before I open the others then baked it for 3 mins just to heat the top a bit. But to be true to this recipe, I sliced a leftover lasagna into fettuccine strips, "tossed" it with leftover soup mix and ate it as is. DH gave me this guilty look as he went for another serving too! Thanks for letting us try this, Cuistot!
This simple to prepare dish carries a unique and wonderful flavor to the table. It is very different indeed. The flavors of the ingredients blend well and yet are very distinguishable amongst each other. We served it over angel hair pasta.
This was good as a quick-toss-it-in-the-crockpot meal, but we felt it was missing something... I also had to add a little milk to thin in out a bit, as the sauce was too thick to put over the noodles. I liked the tarragon flavor to give it some interest. I didn't have preserved lemon, so I used the zest of a regular one, but otherwise followed the recipe as written. The kids ate it up, and DH had seconds, so all in all a good dinner. Next time, I might add some garlic to it.