Crock Pot Lemon Tarragon Chicken
Infused with the vibrant flavors of citrus and herbs, Crock Pot Lemon Tarragon Chicken is a comforting one-pot meal that’s as simple as it is satisfying. Tender, juicy bone-in chicken thighs are slow-cooked to perfection in a creamy lemon-tarragon sauce, creating a dish that’s both elegant and full of homey charm. This recipe combines the convenience of a crock pot with the aromatic pairing of fresh tarragon, zesty lemon juice, and garlic, enriched further with a touch of heavy cream for a velvety finish. A quick stovetop sear locks in flavor while a buttery roux added at the end thickens the sauce to absolute perfection. Whether served over rice, mashed potatoes, or with crusty bread to soak up every drop, this easy slow cooker recipe delivers a delicious, fuss-free dinner that’s sure to impress. Perfect for busy weeknights or cozy weekend dinners, Crock Pot Lemon Tarragon Chicken is a must-try for fans of bright, herbaceous flavors.
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Ingredients
- 4 pieces bone-in chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 3 cloves garlic cloves, minced
- 1 cup chicken broth
- 0.5 cup heavy cream
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons fresh tarragon, chopped
- 1 tablespoon all-purpose flour
- 1 tablespoon unsalted butter
Directions
Step 1
Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper.
Step 2
Heat olive oil in a large skillet over medium-high heat. Once hot, sear the chicken thighs, skin-side down, for about 3-4 minutes or until golden brown. Flip and sear the other side for another 2 minutes. Remove the chicken and set aside.
Step 3
In the same skillet, add garlic and sauté for 30 seconds until fragrant. Stir in the chicken broth, scraping up any browned bits from the bottom of the pan, and bring it to a simmer.
Step 4
Transfer the seared chicken to the Crock Pot. Pour the garlic and chicken broth mixture over the chicken.
Step 5
Add heavy cream, fresh lemon juice, lemon zest, and 1 tablespoon of chopped tarragon to the Crock Pot.
Step 6
Cover and cook on low for 4 hours or until the chicken is tender and fully cooked (internal temperature reaches 165°F/74°C).
Step 7
In the last 15 minutes of cooking, prepare a roux by melting the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute. Ladle in a small amount of the cooking liquid from the Crock Pot and whisk until smooth. Pour the roux mixture back into the Crock Pot and gently stir to thicken the sauce.
Step 8
Sprinkle the remaining 1 tablespoon of chopped tarragon over the chicken before serving. Serve hot with rice, mashed potatoes, or crusty bread to soak up the flavorful sauce.
Nutrition Facts
| Serving size | (1463.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2930.8 |
| Total Fat 235.6g | 0% |
| Saturated Fat 78.5g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 961mg | 0% |
| Sodium 3662.7mg | 0% |
| Total Carbohydrate 16.1g | 0% |
| Dietary Fiber 1.7g | 0% |
| Total Sugars 1.3g | |
| Protein 168.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 228.7mg | 0% |
| Iron 12.6mg | 0% |
| Potassium 2684.2mg | 0% |
Source of Calories