Slow-Cooker Chicken with White Wine, Tarragon, and Cream
Why This Recipe Works
For our slow-cooker chicken with white wine, tarragon, and cream recipe, we chose bone-in thighs and breasts, removing the skin to avoid a greasy sauce. For the sauce, we added some cremini mushrooms, bay leaves, and soy sauce to the basic sautéed aromatics of onion and garlic, deglazing the skillet with dry white wine. We found that instant tapioca, stirred in at the onset of cooking, worked magically to thicken the sauce for our slow-cooker chicken with white wine recipe. Adding the cream toward the end helped to prevent the sauce from breaking, and the tarragon flavor was strongest when the herb was added late.