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Crock Pot Recipe: Creamy Chicken in the Crock Pot

on August 22, 2012

I found a recipe in a back issue of Taste of Home magazine (the original is called Creamy Tarragon Chicken) that looked great and decided to try it.  I tweaked the recipe a bit though.  Here it is:

Creamy Chicken for the Crock Pot


  • Boneless, Skinless Chicken Breasts (One per person)
  • 1/2 cup onion (or to taste)
  • 2 ounces of diced ham
  • 1 cup water
  • 3 Tablespoons Quick-Cooking Tapioca
  • 1 bullion cube or two teaspoons chicken bullion granules
  • 1 teaspoon minced garlic
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 teaspoon basil
  • 3-4 Carrots, washed and sliced (The original recipe calls for frozen Broccoli and Cauliflower, thawed.  My family prefers carrots)
  • 1/2 cup half-and-half cream
  • 8 ounces of Pasta-I used small shells because I had those on hand

In a crock-pot, combine the first ten ingredients and the carrots (if using-otherwise wait to add the frozen veggies until the end).

Cook on low for 6-7 hours until chicken juices run through.

Next, add the frozen veggies (if using) and the half-and-half cream to the crock pot and cook for an additional 15 minutes.   Meanwhile cook  your pasta (note:  the original recipe calls for orzo pasta).  Serve pasta with chicken and vegetables.  Enjoy!


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