Cathy S. Judd is our Family & Consumer Sciences Agent in the Lincoln Extension Office.

Ingredients:

• 2 cups peeled baby carrots
• 8 ounces mushrooms, each cut into quarters
• 1 small onion, chopped
• 8 small bone-in skinless chicken thighs (about 2½ pounds)
• 1 cup chicken broth
• 3 tablespoons cornstarch
• 1 teaspoon dried tarragon or 2 tablespoons chopped fresh tarragon leaves
• salt and ground black pepper
• ½ cup heavy or whipping cream

In a 4½ - 6 quart slow cooker bowl, combine carrots, mushrooms, and onion. Place chicken on top of vegetables. In a 2 cup liquid measuring cup, with fork, mix broth, cornstarch, tarragon, 1 teaspoon salt, and ½ teaspoon pepper; pour mixture over chicken and vegetables. Cover slow cooker with lid and cook on low for 8 to 10 hours or on high for 4 to 5 hours. With slotted spoon, transfer chicken and vegetables to warm deep platter. Skim and discard fat from cooking liquid. Stir cream into cooking liquid; heat through if necessary. Spoon sauce over chicken and vegetables.

Please contact me for many more recipes. We can mail them, email them, fax them, or just tell you over the phone.