Tarragon Mushroom Chicken

Delicious! I read reviews and made some minor changes which my family said made it 5 stars. One daughter doesn't like chicken and loved this. I doubled the sauce and mushrooms, which is a must. I used 5 large "frozen" chicken breasts and cooked in a slow cooker on low for 5¼ hours. I shifted the lower pieces to the top half way through, to cook evenly. The chicken was very moist which may be due to putting them in frozen. I added 1 chopped onion & 2 chopped celery ribs. For a doubled sauce, I increased the tarragon to 3 teaspoons. I tried to just double the flour slurry but the sauce wasn't thick enough. I didn't want the sauce to taste too floury so I added the following cornstarch slurry: Pour 1/4 cup white wine in a measuring cup and stir in 2 tablespoons cornstarch. Add the cornstarch mixture to the flour/sauce slurry in the saucepan & whisk over medium heat until thickened before adding back to the slow cooker. The celery is optional but without the onion, white wine & increasing the tarragon, it was too bland for us. I serve over rice or egg noodles. This is a keeper! Thank you, Mary!

This dish is awesome! I didnt have mushrooms on hand, so instead I used 2 jars of marinated artichoke hearts with the liquid. AMAZING!!!

I really loved this! The only thing that I changed was I double this sauce so that there would be more gravy. I made it with mashed potatoes & green bean casserole.

I gave it 5 stars because it is easy, delicious, nutritious and not terribly expensive when you get chicken breasts on sale. This will become a staple in our house! Thanks for a great recipe.

We liked this and will definitely make again. The only change I made was to add a small can of marinated artichokes. My husband loved it, even though he turned up his nose when he saw me putting mushrooms in... I may leave out the flour next time, I don't really have a need to have a thick sauce.

Wow! This made a fabulous dinner with some rice on the side. The sauce made a lovely gravy, and didn't taste bland to me at all. All you need is a little salt and pepper to adjust to your taste, like with any food. Instead of cream of chicken I used cream of mushroom soup. Turned out great and definately will make again! Nice first experience of Tarragon!

This was a quick and delicious weeknight meal. Perfect for those days when you don't feel like cooking, but want something easy, home-made and inexpensive. I love the flavor of tarragon, and sherry is always a welcome addition to any dish. I just baked in the oven at 350 for an hour and 15 minutes, covered. Thanks for sharing!

Very much like a chicken stroganoff.

another very good recipe i have found on this site. i made a quick version of this. instead of the crock pot i used the stove and simmered the ingredients on medium low heat for 35 minutes (covered) stirring every so often. i whisked in only half of the flour (maybe because it wasn't done in the slow cooker) and served it over hot rice topped with just a dash of oregano. will definitely make again. maybe on egg noodles.

Very good! I added 2 small cans of mushrooms and it was perfect! I think it would go well with artichokes too... Thickened the liquid with cornstarch then put a piece of chicken over some rigatoni then poured the sauce on top. Thanks! Will definitely make this again maybe with a little less sherry.

I just recently discovered that I really love tarragon, so I was excited to try this. I followed the recipe exactly, and it turned out very good, kids and husband both were impressed. Will make again.

just threw this together because I had all the ingredients and I needed a quick meal. My husband loved it and I make this all the time now.

Mashed potatoes compliment this dish nicely.

Husband, 4-year-old and I all ate this willingly. I used sherry, and my only criticism is that the sherry taste was a little too strong. Next time I will try half sherry and half chicken broth instead. I did follow a previous reviewer's recommendation of taking the lid off for the last hour to skip Step 2, and it worked out just fine. We ate it over linguine.

This was a very good recipe. I doubled the sauce and added onions, carrots, and broccoli to the bottom of teh crockpot before adding the chicken so my vegetables would be done with the sauce.

ok, what did I do wrong? I only had 3 chx breast halves (perfect for my family) but the rest of the recipe I followed exactly (well, I traded rosemary for tarragon - I'm pretty sure my kids don't like it). Anyway, when I opened the lid to do the sauce thickening part, it was already thick and there was barely any sauce in there. Was I supposed to add some chicken broth? No one else mentioned this issue, so it must be me. What did I do? Should I not have defrosted my chicken first? I want to make this again because it was so easy and the flavors were great. Can anyone help?

I loved this recipe although DH only rated it a 3. I did not have time to use the crock pot so cooked 4 thin chicken breasts first in olive oil with garlic powder and black pepper. I removed them before adding 1/2 chopped onion, celery and garlic. I deglazed the pan with the sherry before adding the soup, tarragon (used 1 1/2 t.) and Worcestershire sauce. I did not use flour but did add an additional 1/4 cup sherry as the sauce was thin. I returned the chicken to the pan (with the juices) and simmered another 5 minutes. Served over fettuccine with garlic green beans was terrific!

Absolutely wonderful!! Tastes like Thanksgiving. I didn't have tarragon so I used rosemary as someone suggested and added the dash of white wine in the sauce too, it was increadible!

This was alright, good taste and easy to make. Gravy was good over mashed potatoes. Not my all-time favorite, but did the job for a quick supper.

Easy to prepare and tastes good. I added a splash of white wine to the sauce and served the chicken and sauce over rice.

This is a wonderful change of pace chicken and go easy with the tarragon. I do it a pinch at a time with a few minutes in between. It is a strong spice. I like it, but gentley. Great one for company.

Very good. I didn't have any tarragon by itself so I used a blend and it was still great. It was so easy my husband is going to make it next time.

This was a fantastic recipe. Made it just like it was written. Tastes very similar to a traditional restaurant quality tarragon. Will definately make this again. Thanks for sharing!

A HUGE hit with my family!

This was OK. It was easy and tasted fine, but it wasn't something I'd make again.

It may be just me, but this was quite tasteless. Followed the recipe exactly as it was, but was quite disappointed. Again, this is probably a personal preference of mine, but I like foods to have some flavor to them.

Made in oven at 350 - covered for 1 hour 15 minutes (doubled everything) and substituted rosemary and steak sauce for worcestershire.

Very easy to prepare. Followed the recipe as written except used fresh tarragon. Everyone said it was yummy! We served it with rice. Will keep this recipe on hand.

Not too bad, but somewhat bland. I'll be trying it again, if I can come up with some modifications.

My family went crazy for this. Last time I made this dish, instead of tarragon I used rosemary and it was just as delicious!

This really hit the spot! Easy and tasty and filling - what more can you ask for? I made minor changes - left out the garlic powder and I cooked it in a cast iron soup pot on the stove on low for about 2 hours. Served over orzo and topped with shaved parmesan. Yummy!

Would have liked more seasoning. Added a clove of garlic to the mix, but it was still too bland for my taste.

I'm giving this 4 stars for the sauce....with my modifications it was better. 3 stars for the chicken itself. my chicken was pretty tough so next time I think i'll just make the sauce and bake it. Somethings just seem to suffer when in the slowcooker while others shine. I used fresh mushrooms and a chopped onion. I'm not sure it really needed the butter. I also upped the tarragon to closer to 3 tsp. I didn't thicken the sauce either...but just because it didn't seem worth the trouble at the time.

This was SO EASY to make. I was worried the tarragon would overpower the dish, as that was all I could smell while it was cooking, but it turned out just right. I was also worried using canned soup it would taste like preservatives but it was OK. I used FRESH MUSHROOMS, why wouldn't you? About 7 to 8 large and would increase that next time. I used frozen chicken breast so did the crock pot for 5 hours on high and then took the lid off for the last hour to reduce the water (from frozen chicken) a bit. Then for the sauce I did not have to boil it, it was thick enough already. I will definitely make this again. SO EASY. I also used some cheap brandy, 1/4 cup instead of sherry and could not really taste it.

My husband says this is the best thing I have ever made in the slow cooker! It was so easy and so delicious. I did not have canned mushrooms, but I did have a box of sliced fresh ones. I sauted them in the butter before adding them to the sauce. I also added a few chives in addition to the tarragon. I put the chicken breasts in straight from the freezer and cooked them about 6 1/2 hours, then served them over egg noodles. I will definitely make this again.

My family really liked this dish. I did not thicken the sauce, but I think I will next time. Thanks for the great dish!