The most delcious tender chicken with an amazing sauce. Perfect if you're having company or if you want to make something special for dinner.
See all slow cooker recipes.
- 5 bone-in chicken thighs, skin removed and trimmed of fat
- Salt and pepper, to taste
- 1 green bell pepper, diced finely
- 2 cremini mushrooms, chopped
- 1 small onion, diced
- 2 Teaspoons minced garlic
- 1 Tablespoon canola oil
- 1/2 Teaspoon dried thyme, plus more to taste
- 1 Teaspoon dried tarragon, plus more to taste
- 1/2 Cup chicken broth
- 2 bay leaves
- 1 Tablespoon soy sauce
- 3 Tablespoons butter
- 6 Tablespoons all-purpose flour
- 6 Tablespoons heavy cream, half-and-half, or milk
Preheat the oven to 400 degrees.
Season the chicken on both sides with salt and pepper, to taste. Place the chicken in a 3- to 5-quart slow cooker.
Place the bell pepper, mushrooms, onion, and garlic on a cookie sheet. Season with salt and pepper, to taste. Coat with the oil and season with the thyme and tarragon. Stir until well combined. Transfer to the oven and cook for about 15-20 minutes. Remove from the oven and place the vegetables on top of the chicken.
Add the chicken broth and slip the bay leaves into the bottom of the slow cooker. Coat the chicken with the soy sauce. Cover and cook on low until the chicken is tender, 4-6 hours. Remove the chicken from the slow cooker and transfer to a plate. Loosely tent with foil. Reserve the cooking juices from the slow cooker.
In a pan, melt the butter over low heat until frothy. Slowly whisk in 1 tablespoon of the flour at a time to form a roux. After all of the flour is added, the mixture will be really thick. Slowly add in the juices from the slow cooker, ¼ cup at a time. Whisk until the mixture is nice and thick and creamy. Then, slowly add in 1 tablespoon of the cream at a time. Season with additional tarragon, thyme, salt, and pepper, to taste.
Place the chicken on individual serving plates and top generously with the creamy sauce. Serve with a side of your favorite vegetables.