Ingredients

1 chicken cut into 8 pieces, rinsed and patted dry
2 Tbsp. unsalted butter softened
2 Tbsp. olive oil
2 C. defatted chicken broth
2 C. carrots cut 1/2 inch dice
1 medium onion halved, slivered
2 Tbsp. garlic minced very fine
1 Tbsp. chopped fresh tarragon Or 1 tsp. dried tarragon
Salt to taste
Freshly ground black pepper to taste
2 Tbsp. cornstarch
2 Tbsp. chopped fresh tarragon or parsley for garnish

Cooking Instructions

Place all ingredients, except cornstarch and garnish, in the crock pot, stir to combine. Cover and cook oh high for 4 1/2 hours or until cooked through. Remove chicken pieces and keep warm. Mix the cornstarch with 2 Tbls. cold water in a small bowl. Whisk into the sauce in the pot and then continue cooking covered 30 minutes longer or until the sauce is thickened slightly. Serve the chicken topped with the sauce and sprinkled with chopped tarragon or parsley.
 
 
"Then God said, "Behold, I have given you every plant yielding seed that is on the surface of all the earth, and every tree which has fruit yielding seed; it shall be food for you;" (Genesis 1:29)