Slow-Cooker Chicken With Mushrooms and Tarragon Cream Sauce
By Sebastian NavaPublished on October 16, 2019
Time
2 to 3 hours on low
Yield
Serves 4
Slow cooker size
4 to 7 quarts
Ingredients
4 (12-ounce) split bone-in chicken breasts, trimmedSalt and pepper 2 tablespoons vegetable oil 1¼ pounds cremini mushrooms, trimmed and halved if small or quartered if large2 onions, chopped fine¼ cup all-purpose flour 4 garlic cloves, minced2 teaspoons minced fresh thyme or ½ teaspoon dried¾ cup dry white wine 2 tablespoons soy sauce 2 bay leaves ¼ cup heavy cream 2 tablespoons minced fresh tarragon
Before You Begin
You will need an oval slow cooker for this recipe. Check the chicken's temperature after 2 hours of cooking and continue to monitor until it registers 160 degrees.
Instructions
- 1. Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Brown chicken, 3 to 4 minutes per side; transfer to plate and discard skin.
- Heat remaining 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Add mushrooms, onions, and ¼ teaspoon salt, cover, and cook until vegetables are softened and mushrooms have released their liquid, about 5 minutes. Uncover and continue to cook until vegetables are dry and lightly browned, 5 to 7 minutes. Stir in flour, garlic, and thyme and cook until fragrant, about 1 minute. Slowly stir in wine, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker.
- Stir soy sauce and bay leaves into slow cooker. Arrange chicken, skinned side up, in even layer in slow cooker, adding any accumulated juices. Cover and cook until chicken registers 160 degrees, 2 to 3 hours on low.
- Transfer chicken to serving dish. Discard bay leaves. Stir cream and tarragon into cooking liquid. Adjust consistency with hot water as needed. Season with salt and pepper to taste. Spoon vegetables and sauce over chicken and serve.
Time
2 to 3 hours on lowYield
Serves 4Slow cooker size
4 to 7 quartsIngredients
4 (12-ounce) split bone-in chicken breasts, trimmed
Salt and pepper
2 tablespoons vegetable oil
1¼ pounds cremini mushrooms, trimmed and halved if small or quartered if large
2 onions, chopped fine
¼ cup all-purpose flour
4 garlic cloves, minced
2 teaspoons minced fresh thyme or ½ teaspoon dried
¾ cup dry white wine
2 tablespoons soy sauce
2 bay leaves
¼ cup heavy cream
2 tablespoons minced fresh tarragon
Test Kitchen Techniques
Ingredients
4 (12-ounce) split bone-in chicken breasts, trimmed
Salt and pepper
2 tablespoons vegetable oil
1¼ pounds cremini mushrooms, trimmed and halved if small or quartered if large
2 onions, chopped fine
¼ cup all-purpose flour
4 garlic cloves, minced
2 teaspoons minced fresh thyme or ½ teaspoon dried
¾ cup dry white wine
2 tablespoons soy sauce
2 bay leaves
¼ cup heavy cream
2 tablespoons minced fresh tarragon
Test Kitchen Techniques
Ingredients
4 (12-ounce) split bone-in chicken breasts, trimmed
Salt and pepper
2 tablespoons vegetable oil
1¼ pounds cremini mushrooms, trimmed and halved if small or quartered if large
2 onions, chopped fine
¼ cup all-purpose flour
4 garlic cloves, minced
2 teaspoons minced fresh thyme or ½ teaspoon dried
¾ cup dry white wine
2 tablespoons soy sauce
2 bay leaves
¼ cup heavy cream
2 tablespoons minced fresh tarragon
Test Kitchen Techniques
Why This Recipe Works
To get the richest and deepest chicken flavor for this braised chicken, we opted to get out a skillet and brown bone-in chicken breasts. Since we had our skillet out, we also browned the mushrooms and aromatics and deglazed the pan with white wine, seriously elevating the overall flavor. We further boosted the flavor with an unusual ingredient, soy sauce, which brought an extra level of meatiness without taking over. We added cream at the end of the cooking time, along with a hefty dose of fresh tarragon for bright flavor.
Before You Begin
You will need an oval slow cooker for this recipe. Check the chicken's temperature after 2 hours of cooking and continue to monitor until it registers 160 degrees.
Instructions
- 1. Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Brown chicken, 3 to 4 minutes per side; transfer to plate and discard skin.
- Heat remaining 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Add mushrooms, onions, and ¼ teaspoon salt, cover, and cook until vegetables are softened and mushrooms have released their liquid, about 5 minutes. Uncover and continue to cook until vegetables are dry and lightly browned, 5 to 7 minutes. Stir in flour, garlic, and thyme and cook until fragrant, about 1 minute. Slowly stir in wine, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker.
- Stir soy sauce and bay leaves into slow cooker. Arrange chicken, skinned side up, in even layer in slow cooker, adding any accumulated juices. Cover and cook until chicken registers 160 degrees, 2 to 3 hours on low.
- Transfer chicken to serving dish. Discard bay leaves. Stir cream and tarragon into cooking liquid. Adjust consistency with hot water as needed. Season with salt and pepper to taste. Spoon vegetables and sauce over chicken and serve.
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