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!