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  Recipe Home » Crock Pot » CHICKEN AND VEGETABLES
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  CHICKEN AND VEGETABLES
  Category: Crock Pot
  Author: Ashley
  Date: 1/1/2007
  Hits: 290
Ingredients:
1 chicken cut into 8 pieces, rinsed and patted dry
2 Tbls. unsalted butter softened
2 Tbls. olive oil
2 C. defatted chicken broth
2 C. carrots cut 1/2 inch dice
1 medium onion halved, slivered
2 Tbls. garlic minced very fine
1 Tbls. chopped fresh tarragon Or 1 tsp. dried tarragon
Salt to taste
Freshly ground black pepper to taste
2 Tbls. cornstarch
2 Tbls. chopped fresh tarragon or parsley for garnish
Instructions:
Place all ingredients, except cornstarch and garnish, in the crock pot, stir to combine. Cover and cook oh high for 4 1/2 hours or until cooked through. Remove chicken pieces and keep warm. Mix the cornstarch with 2 Tbls. cold water in a small bowl. Whisk into the sauce in the pot and then continue cooking covered 30 minutes longer or until the sauce is thickened slightly. Serve the chicken topped with the sauce and sprinkled with chopped tarragon or parsley.
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