With winter in full swing, I am making my favorite Weight Watchers crock pot recipes on a very frequent basis. They are easy, hearty, and oh so comforting on a chilly day.

Today, I’m sharing a Creamy Tarragon Chicken Recipe that was inspired by a Rachel Ray recipe, but made over to be lighter and more Weight Watchers friendly. It is absolutely amazing…so flavorful and rich, and the sauce is so creamy and velvety.

Each serving is just very low in fat and calories, which is hard to believe once you taste how good it is.

Since I rarely cook with tarragon, this dish was a real treat and had me wondering why I don’t cook with tarragon more often.

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I used carrots in this dish, but feel free to use another vegetable if you prefer. Asparagus, broccoli and peas work really well with it.

I recommend serving this Creamy Tarragon Chicken over some buttered whole wheat noodles or buttered brown rice for a complete meal. Enjoy!

creamy tarragon chicken

CREAMY SLOW COOKER TARRAGON CHICKEN

A delicious and unique crock pot chicken recipe that is served with a creamy tarragon sauce. This low calorie chicken dish is incredibly flavorful and a great weeknight dinner idea that tastes like a meal you’d order in a restaurant.
5 from 1 vote
Prep Time 10 mins
Cook Time 6 hrs
Total Time 6 hrs 10 mins
Servings 4 servings
Calories 203 kcal

Ingredients
  

  • 16 oz skinless boneless chicken breasts
  • 1 cup fat free chicken broth
  • 1 cup baby carrots
  • 1 large shallot (minced)
  • 4 garlic cloves (minced)
  • 1/4 cup Dijon mustard
  • 1/3 cup fat free half and half
  • 2 tbsp cornstarch
  • 1/4 cup fresh tarragon (finely chopped)
  • Salt and pepper to taste

Instructions
 

  • Pour broth into crock pot.
  • In a small bowl, combine mustard, shallot, garlic and salt & pepper. Rub chicken breasts with this mixture and place into crock pot. And then add in carrots.
  • Sprinkle ½ of the tarragon over chicken and carrots. Cover and cook on low for 5-6 hours.
  • Transfer chicken to a separate plate, and pour crock pot juices into a medium sized sauce pan, and bring to a simmer over high heat.
  • In a small bowl, combine cornstarch and half &half. Whisk the mixture into the saucepan, and stir constantly until sauce is thickened and velvety – about 3-5 minutes.
  • Pour sauce over chicken, and top with remaining fresh tarragon.

Notes

Entire recipe makes 4 servings
Serving size is 1/4th of dish
Each serving = 2 Points*
*based only on ingredients with an SP Freestyle value 

Nutrition

Calories: 203 kcalCarbohydrates: 12.1 gProtein: 26.9 gFat: 4 gSaturated Fat: 0.2 gCholesterol: 73 mgSodium: 491 mgPotassium: 664 mgFiber: 1.4 gSugar: 3 gCalcium: 40 mgIron: 1.6 mg
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11 Comments

  1. How does one adjust the recipe for 1 1/2 pounds of chicken breast?

  2. marzipan

    can’t wait to try this tomorrow–it sounds delicious! it’ll be my very first crockpot meal.

  3. I just made this and loved it! Such an easy way to make a creamy sauce and it really elevated the dish. I think it is a really sophisticated dish that I would happy to make for a party!

  4. Just made this recipe..the sauce gives it a very decadent feel. Very satisfying…thanks!

  5. This didn’t end up working well for me. I think we just didn’t enjoy the tarragon flavor. I wonder if I could adapt the recipe with a different herb?

    • I used thyme because that was what I had and I think it enhanced the dijon mustard. I would recommend it!

  6. Karen Pixie Black

    This came out great! Another flavorful and easy dish. (I subbed flour for the cornstarch, as I didn’t have any.) Came out great! I liked as is, but found the dijon very subtle. If anyone really likes their mustard, they may like to add more. I thought it was tasty as written though.

  7. Do the carrots go in the crockpot as well or are they cooked separately?

  8. Elizabeth @ Food Ramblings

    yum! this recipe is great for a cold day!