Crock Pot Roast Chicken in Tarragon Cream Sauce

READY IN: 9hrs 15mins




  • Rinse chicken inside and out and pat dry.
  • Place lemon slices inside cavity along with tarragon and truss chicken loosely.
  • (See Tip) In a skillet, heat oil over medium high heat.
  • Brown chicken on all sides, using two wooden spoons to turn the bird so you don't puncture the skin, finishing with the breast side up.
  • Turn off heat and pour brandy, if using, over chicken.
  • Ignite and, when flames subside, transfer chicken to slow cooker stoneware.
  • Drain off all but 1 tablespoons.
  • fat in pan.
  • Over medium heat, cook shallots until soft.
  • Season with salt and pepper.
  • Add wine and chicken broth and bring to a boil.
  • Cook until sauce is reduced by about one third, about 5 minutes.
  • Pour over chicken, cover and cook on Low for 7 to 9 hours or on High for 3 1/2 to 4 1/2 hours, until juices run clear when pierced with a fork or a meat thermometer inserted in the thickest part of the thigh reads 170°F.
  • Carefully lift chicken from liquid, transfer to a large heatproof platter and keep warm while you make the sauce.
  • TO MAKE TARRAGON-CREAM SAUCE: Pour cooking liquid into a 4-cup heatproof measure and place in the freezer for a few minutes until the fat rises to the surface.
  • Skim off as much fat as possible.
  • Transfer remaining liquid to a saucepan and, over high heat, boil rapidly until sauce is reduced by half.
  • Stir in tarragon and cream and season to taste with salt and pepper.
  • Serve in a sauce boat alongside carved chicken.
  • TIP: I suggest trussing the chicken loosely for ease of browning and lifting.
  • However, it is important to keep the string loose or the inner part of the thigh, which is less exposed to heat, will not cook properly.
  • The 150 Best Slow Cooker Recipes.
  • J Finlayson.