I absolutely love walking in my house at 5 o’clock and smelling dinner cooking.
On it’s own.

This is one of my go-to crock pot recipes.  I make a few changes, which I’ll include in bold at the end of each step, but the recipe below is as it is in America’s Test Kitchen.  The directions seem longer and more involved than they really are, so don’t be scared off 🙂

Slow-Cooker Chicken with White Wine, Tarragon, and Cream


6 bone-in, skin-on split chicken breasts or 12 bone-in, skin-on chicken thighs (I have used skinless chicken breasts before and it has worked just fine.)
Salt and pepper
2 TBSP vegetable oil
1 1/4 lb. cremini mushrooms, quartered (baby bellas)
1 onion, chopped medium
4 garlic cloves, minced
1 3/4 c. dry white wine
1 c. low-sodium chicken broth
1 TBSP minced fresh thyme or 1 tsp dried
2 bay leaves
1 pound carrots, peeled and cut into 3-inch lengths (save yourself some time and just use baby carrots!)
1/4 c. all-purpose flour
1 c. heavy cream
1/4 c. minced fresh tarragon
1 TBSP lemon juice

1) dry the chicken with paper towels, then season with salt and pepper.  Heat 2 tsp. oil in a skillet over medium high heat.  Brown half of the chicken on both sides, about 10 minutes, then add to the slow cooker.  (Remove the brown skin if using chicken thighs.)  Return the skillet to medium-high heat and repeat with 2 more teaspoons oil and the remaining chicken.  Discard any fat left in the skillet. (Once, when I was low on time and only had frozen chicken, I totally skipped this step and just placed the frozen chicken breasts in the crock pot – it turned out great!  So you can definitely omit this step if you don’t have time.)

2) Add the remaining oil to the skillet and heat over medium heat.  Add the mushrooms, onion, and 1/4 tsp. salt.  Cook until the mushrooms are brown, 10-15 minutes.  Stir in the garlic and cook for 15 seconds.  Stir in the wine, scraping any browned bits, and simmer until reduced by half, about 5 minutes.  Pour into the slow cooker.

3) Add the broth, thyme, and bay leaves to the slow cooker.  Nestle the carrots into the slow cooker around the edges.  Cover and cook on low until the chicken is tender, about 4 hours.

4) Transfer the chicken to a large dish and tent loosely with foil.  Discard the bay leaves.  Set the slow cooker to high.  Whisk the flour with the cream until smooth, then stir into the slow-cooker.  Cover and continue to cook until the sauce is thickened and no longer tastes of flour, 15-30 minutes longer.  Stir in the tarragon and lemon juice and season with salt and pepper to taste.  Spoon the vegetables and some of the sauce over the chicken and serve, passing the remaining sauce separately. (I like to add a bag of frozen peas at the end with the cream.  You don’t have to, but we like it.  And confession: I’ve never made this with tarragon.  I know, it’s in the title!  I just always forget to get it at the store :)  I also just return the chicken to the crock pot at the end and serve everything over hot rice.  Much easier that way.)

Hope this helps your hands-off cooking endeavors!  Enjoy!!!