Tarragon Chicken

1. 1

   In a 5-qt. slow cooker, combine carrots, mushrooms and onion. Top with chicken. In a small bowl, combine broth, tarragon, salt and pepper; pour over chicken. Cook, covered, on low until chicken is tender, 6-8 hours. Remove chicken; when cool enough to handle, shred with 2 forks. Transfer chicken and vegetables to a serving platter; keep warm.

2. 2

   Pour juices into a small saucepan. Skim fat. In a small bowl, mix cornstarch with 1/2 cup cooking juices until smooth. Whisk into pan. Bring to a boil; cook and stir 1-2 minutes or until thickened. Add cream; heat through. Serve with chicken and vegetables.

* Per serving · 4 servings · Values may vary.

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