•I had a couple requests to post more crock pot recipes, well folks, this is a real humdinger! The chicken is so juicy and infused with the flavors of lemon, tarragon, dijon mustard, and garlic. The absolute best part is the sauce that you make at the end, I must confess that it rivals hollandaise sauce and has 1/2 the fat!! This recipe is low fat, gluten free (depending on the chicken stock) and so yummy. Make it a complete meal with some brown rice or pasta and some steamed veggies, asparagus was made for this chicken=)
4 boneless skinless chicken breasts 1 can* (1 1/2 cups) fat free chicken broth or stock, preferably one with low sodium 1/3 cup dijon mustard 1/4 cup chopped onion 2 large cloves garlic-chopped 1/4 chopped tarragon-divided 1 large lemon, zested and juiced-divided 1 tsp kosher salt 1 tsp black pepper 1/2 tsp red pepper flakes 2 tbls cornstarch 1/4 cup plain greek yogurt serves 4-6 prep and cooking time-6 hours, depending on the size of chicken and your crock pot
Pour the chicken stock into the crock pot.
Zest and juice the lemon. Reserve half of the zest and juice for later, and add the rest to a bowl along with half of the chopped tarragon, salt, pepper, garlic, dijon, onion and red pepper flakes. Mix all together.
Coat the chicken with the mustard tarragon mixture.
Place the chicken breasts into the crock pot. Cook on low for 5 hours, rotating chicken a couple of times- *if you are away from the crock pot, make sure to submerge chicken in the stock, adding more if needed.
After 5 hours, check the chicken. It should have an internal temperature of 165° and no longer pink inside. Remove the chicken and cover with foil. If your chicken is still pinkish, leave in for another hour.
For the sauce, ladle in 3 cups of the crock pot juices into a med pot (making sure to get some of the yummy onions, garlic, and tarragon too). Reserve any extra juices to thin out the sauce if needed. On the other side, if for some reason you don’t have enough crock pot juices; add enough chicken stock to make 3 cups. Bring to a boil over med high heat. In a separate bowl, whisk together 2 tbls cornstarch and 3 tbls reserved crock pot juices (or chicken stock), whisk into the boiling pot, stirring constantly until thickened. Reduce the heat to med and add in the reserved lemon juice, lemon zest and the greek yogurt. This sauce should have a velvety texture, taste for seasoning. Slice the chicken and spoon over the sauce, sprinkling over the remaining chopped tarragon. Serve over brown rice or pasta with a side of steamed veggie♥Enjoy