Creamy tarragon chicken with bacon, leeks and potatoes

Creamy and comforting with a hit of aniseed sweetness from the tarragon, this is bound to become a firm family favourite.

Source: Foolproof Slowcooker: 60 Essential Recipes that Make the Most of Your Slow Cooker

Ingredients

Instructions

1. Preheat the slow cooker.
2. Heat the oil in a non-stick frying pan over high heat and fry half the chicken thighs until browned all over. Transfer them to the slow cooker with tongs, leaving the oil in the pan and repeat to cook the remaining chicken, adding them to the slow cooker too. Add the chopped bacon to the pan and fry until crisp and golden. Turn the heat down to medium and add the onion. Cook for a few minutes until softened and picking up some colour, then add the garlic and cook for another
   1-2 minutes. Tip the whole lot into the slow cooker.
3. Add the leeks, potatoes and half the tarragon to the slow cooker. Dissolve the mustard in the stock, then add it to the slow cooker. Mix the cornflour with a little cold water and stir that in too. Place the lid on the cooker and cook for
   3-4 hours on HIGH or for
   6-7 hours on LOW.
4. Once the casserole has had its cooking time, add the crème fraîche and the remaining tarragon and stir. Taste and adjust the seasoning, before serving with greens.

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