Ingredients
- 600g chicken thighs, skinless and boneless
- 1 tbsp minced garlic
- 50ml chicken stock
- 200g closed cup mushrooms, sliced
- 100ml single cream
- 1 tbsp Dijon mustard
- 1 tbsp mixed herbs
- 3 tbsp fresh tarragon, chopped (dried tarragon can be substitute)
Method
- Add the chicken thighs, garlic, chicken stock, mushrooms, Dijon mustard, mixed herbs, and 2 tbsp of the fresh tarragon to the slow cooker. Stir well to combine and season with salt and pepper.
- Cook on high for 4 hours or low for 5-6 hours, until the chicken is tender.
- Stir in the single cream and the remaining 1 tbsp of tarragon 30 minutes before serving. Serve with creamy mash and enjoy!
