LOCATION: Recipes >> Crockpot >> Pot Roasted Chicken
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Pot Roasted Chicken
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Pot Roasted Chicken and Vegetables
3 lb chicken, cut into pieces
2 tablespoons unsalted butter, softened
2 tablespoons olive oil
2 cups defatted chicken broth
2 cups diced carrots
1 medium onion, halved and slivered
2 tablespoons very finely minced garlic
1 tablespoon chopped fresh tarragon or 1 t. dried
salt and freshly ground black pepper, to taste
2 tablespoons cornstarch
2 tablespoons chopped fresh tarragon or parsley, for garnish
Rinse chicken pieces and pat dry. Place all of the ingredients,
except the cornstarch and the garnish, in the crockpot; stir to
combine. Cover and cook on high heat for 4 1/2 hours or until
cooked through.
Remove chicken pieces from the crockpot and keep warm. Mix the
cornstarch with 2 tablespoons cold water in a small bowl. Whisk
into the sauce in the pot and continue cooking, covered, 30 minutes
or until the sauce is thickened slightly. Serve the chicken topped
with the sauce and sprinkled with tarragon or parsley.
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