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.

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!

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creamy tarragon chicken
CREAMY SLOW COOKER TARRAGON CHICKEN
Prep Time
10 mins
Cook Time
6 hrs
Total Time
6 hrs 10 mins
 
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.
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
  1. Pour broth into crock pot.
  2. 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.
  3. Sprinkle ½ of the tarragon over chicken and carrots. Cover and cook on low for 5-6 hours.
  4. 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.
  5. 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.
  6. Pour sauce over chicken, and top with remaining fresh tarragon.
Recipe 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 Facts
CREAMY SLOW COOKER TARRAGON CHICKEN
Amount Per Serving
Calories 203 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 0.2g 1%
Cholesterol 73mg 24%
Sodium 491mg 20%
Potassium 664mg 19%
Total Carbohydrates 12.1g 4%
Dietary Fiber 1.4g 6%
Sugars 3g
Protein 26.9g 54%
Calcium 4%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.

11 Comments

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

  2. 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!

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

  4. 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!

  5. Karen Pixie Black Reply

    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.

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

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