Ingredients
1 pound fresh baby carrots1/2 pound medium fresh mushrooms, halved1 small onion, chopped6 bone-in chicken thighs (about 2-1/4 pounds), skin removed1 cup chicken broth1 teaspoon dried tarragon1/2 teaspoon salt1/4 teaspoon pepper2 tablespoons cornstarch1/2 cup heavy whipping cream
Preparation
In a 5-qt. slow cooker, combine carrots, mushrooms and onion. Top with chicken. In a small bowl, combine broth, tarragon, salt and pepper; pour over chicken. Cook, covered, on low until chicken is tender, 6-8 hours. Remove chicken; when cool enough to handle, shred with 2 forks. Transfer chicken and vegetables to a serving platter; keep warm.
Pour juices into a small saucepan. Skim fat. In a small bowl, mix cornstarch with 1/2 cup cooking juices until smooth. Whisk into pan. Bring to a boil; cook and stir 1-2 minutes or until thickened. Add cream; heat through. Serve with chicken and vegetables.
