Slow Cooker Mushroom & Tarragon Chicken
Jenny Eatwell's Rhubarb & Ginger
Jenny Eatwell's Rhubarb & Ginger
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  • 6 litres) low salt and tastes fabulous, so you never have to worry about salt levels.Chicken loves Marsala, however the use of Marsala wine is not cast in stone. A sweet sherry would do just as good a job - or a dessert wine, if you've got one lurking in the fridge. As long as it's not too dry, it will do the job perfectly.
  • 3 chicken breasts
  • 1 tbsp rapeseed oil
  • 1 onion
  • 2 garlic cloves
  • 1 tsp dried tarragon
  • 6-7 chestnut mushrooms
  • 100 ml sweet
  • 400 ml chicken stock
  • 1 tbsp fresh parsley
  • 1-2 tbsp
  • 1. Heat the oil in a large frying pan and add the chicken
  • 3. Add the garlic and tarragon and continue to cook for
  • 4. Add the mushrooms and increase the heat slightly
  • 5. Add the Marsala and allow it to bubble and reduce slightly
  • 6. Add the chicken stock and stir through, then add the parsley
  • 7. Add the vegetables and sauce to the slow cooker, replace the lid and cook for



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