Chicken-tarragon-slow-cooker-casserole

Slow-cooker chicken and tarragon casserole

Crème fraîche brings a lovely creaminess to this herby hotpot of chicken fillets and tender veg

By , 02 October 2019

(67 votes)

Slow-cooker chicken and tarragon casserole
  • Prep: 15 Mins
    plus 6 hours slow cooking

  • Serves: 4

Nutritional Info
Each 394g serving contains
  • Energy

    1418KJ

    339KCAL

    17%
  • Fat

    8.7g

    low

    12%
  • Saturates

    3.9g

    low

    20%
  • Sugars

    5.1g

    low

    6%
  • Salt

    0.43g

    low

    7%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 360kJ/86kcal.
Ingredients
  • 600g Butcher’s Selection British Chicken Boneless Thigh Fillets
  • 1 clove garlic, crushed
  • 4 shallots, peeled and halved
  • 150g Chantenay carrots, halved if large
  • 220g tin cannellini beans, drained and rinsed
  • 1tsp dried tarragon
  • 300ml white wine or chicken stock
  • 1tsp cornflour
  • 180g Grower’s Selection Trimmed Fine Beans
Method
  • Put the chicken fillets in the slow cooker, add the crushed garlic and season with freshly ground black pepper. Scatter over the shallots, carrots, cannellini beans and dried tarragon.

  • Pour over the white wine or chicken stock, cover and cook on high for 4-5 hrs.

  • After at least 4 hrs, mix the cornflour to a paste with 1tsp cold water. Add to the slow cooker with the fine beans and stir well. Replace the lid and cook for a further 1 hr.

  • Before serving, pour the crème fraîche over the chicken, stir through the sauce and sprinkle with the chopped parsley.