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 servingsServing size is 1/4th of dish
Nutrition
Nutrition Facts
CREAMY SLOW COOKER TARRAGON CHICKEN RECIPE
Amount per Serving
Calories
203
% Daily Value*
Fat
4
g
6
%
Saturated Fat
0.2
g
1
%
Cholesterol
73
mg
24
%
Sodium
491
mg
21
%
Potassium
664
mg
19
%
Carbohydrates
12.1
g
4
%
Fiber
1.4
g
6
%
Sugar
3
g
3
%
Protein
26.9
g
54
%
Calcium
40
mg
4
%
Iron
1.6
mg
9
%
* Percent Daily Values are based on a 2000 calorie diet.