• Kristin Woodward

Sunday supper: creamy mushroom tarragon chicken

first, i know. i know. i feel like every other post these days is about food. but the fact is, eating is like one of the only things i do every single day without fail, so there is a lot of material. that’s my excuse and i’m stickin’ to it.

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of course, i just kind of threw this together from what i had in the house — winged it and eyeballed measurements. (then came up with a really creative name.) but below is the general gist. it turned out really amazing. i mean, really amazing. awesome comfort food that’s at least kind of healthy, especially if you pair it with a pile of kale, like i did! i liked this so much, i would actually cook it again for company, which is also kind of why i’m blogging it. you know, so my addled old brain doesn’t have to remember it and i can just look it up. enjoy and stay warm out there, y’all!

creamy mushroom tarragon chicken

1½ – 2 lbs chicken breasts salt pepper 1 tablespoon minced garlic 1 tablespoon dry tarragon ¼ medium onion, diced ½ cup chopped portobello mushrooms ½ cup chopped carrots 2 14 oz. cans cream of mushroom condensed soup 1 cup medium white wine (i used a chardonnay) 1 cup chicken broth

put everything in the slow cooker in the order listed. for salt and pepper, i just kind of use a few good shakes. after you put the liquids on, smooth out the mushroom soup so it covers all the chicken. cook on high for 6 hours. serve over rice (i used a blend of 2 parts brown to 1 part wild) with lots of sauce.

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