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Tarragon Chicken



  • 1 (3-4 pound) chicken
  • 2 tablespoons soft butter
  • 1 teaspoon garlic salt
  • 1 teaspoon tarragon
  • 1 tablespoon dried parsley
  • 1/8 teaspoon ground black pepper
  • 3 tablespoons vinegar


  • 2 tablespoons cornstarch in 2 tablespoons cold water, stirred until smooth.
  • 1 cup accumulated cooking liquid


  1. Rub chicken with butter; place in slow cooker.
  2. Combine seasonings and herbs and sprinkle evenly over chicken.
  3. Add vinegar.
  4. Cover and cook on LOW about 8 hours. Do not remove lid during this time.
  5. Remove chicken to hot platter.
  6. Prepare gravy by combining the cornstarch mixture and 1 cup accumulated liquid in a saucepan.
  7. Heat and stir until mixture boils and is thickened.
  8. Serve over hot chicken.

Yield: 4 servings

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