Crock Pot Tarragon Chicken

READY IN: 6hrs 20mins
Recipe by Elmotoo

For ZWT8, A French Love Affair challenge. I am adapting Chocolatl's Tarragon Chicken to be made in the crock pot. My boneless thighs nearly disintegrated, lol. This would be good over pasta, rice or polenta! ------------------------------------------------------------------------------------------- **i increased the amount of flour as I needed to complete recipe **I increased seasonings corresponding to increased flour **I changed the frying chickens to thighs because thighs will be uniform in size & do well with long cooking. **I removed the skin but not necessarily the bone **I did NOT cut back on the liquid because I needed more flour **I changed margarine to butter **I made mushrooms optional ;) **I added an extra garlic clove & minced vs. chopped them

Top Review by ImPat

Taste wise absolutely delicious, the only issue I had was when I went to add the flour and then add the 1/2 cup of wine I ended up with a thick gluggy paste and 2 cups of stock it was still thick and pasty so put half of it in a bowl and added another cup of water till I had a smooth thick sauce and poured that over the thighs and then added the rest of the ingredients and 4 hours later (which is what I estimated it would take in my crock pot on low) we had the most succulent and flavoursome of chicken dishes, next time I will make sure I have rice to serve it over for that sauce is outstanding and will give basil a try in place of the tarragon as I always feel that basil and tomatoes go so well together. Thank you Elmotoo, made for the Auusie/Kiwi Recipe Swap #81 October 2013.

Ingredients Nutrition


  1. Place flour, salt, pepper and tarragon in a large zippered bag.
  2. Add chicken in batches and shake to coat.
  3. Remove chicken and reserve flour mixture.
  4. Heat oil and butter in a large skillet over medium-high heat.
  5. Add chicken, in batches if necessary, and brown on all sides, about 5 minutes per side.
  6. Place chicken in a crock pot.
  7. Add flour to the fat and drippings in the pan.
  8. Over medium-low heat, whisk in wine/broth until mixture is thick and smooth. (I used a cast iron skillet which gets hot & retains heat so for this step, I just shut it off) You may need more liquid to get a nice sauce.
  9. Pour over chicken.
  10. Add remaining ingredients.
  11. Cover and cook on LOW until chicken is cooked through, about 6 hours for boneless chicken & 8 hours for bone-in chicken.
  12. Sprinkle with parsley before serving.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a