Slow cooker chicken breasts with tarragon Recipe Gluten-free and dairy-free (casein-free).

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ORGANIC INGREDIENTS

• 6 chicken breasts
• 30 ml (2 tbsp) olive oil
• 5 garlic cloves, crushed or minced
• 10 green onions, chopped
• 30 ml (2 tbsp) maple syrup
• 15 ml (1 tbsp) balsamic vinegar
• 125 g (1/2 cup) white wine
• 125 g (1/2 cup) chicken stock
• 50 g (1/3 cup) all-purpose flour "La Merveilleuse"
• 45 ml (3 tbsp) fresh tarragon, minced, or 15 ml (1 tbsp) dried
• 3,5 ml (3/4 tsp) salt
• 1 ml (1/4 tsp) pepper
• 125 g (1/2 cup) canned coconut milk

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PREPARATION

1. In a skillet, sauté the garlic, green onions, maple syrup, and balsamic vinegar over medium-low heat until the maple syrup caramelizes. Set aside.
2. In a bowl, whisk together the wine, chicken stock, and flour. Add the tarragon, salt, and pepper, and whisk again. Finish by adding the garlic and green onion mixture.
3. Pour a little of this sauce into the slow cooker. Place the chicken breasts in the pot and cover with the remaining sauce. If some chicken breasts are stacked, add sauce between them.
4. Cover and cook in the slow cooker for 4 hours on low heat or until the chicken is cooked through.
5. Carefully remove the chicken breasts from the slow cooker and place them on a serving platter. Cover and keep warm.
6. Add the coconut milk to the broth in the slow cooker and stir well. Cover and cook on high for 5 minutes, then pour the sauce over the chicken breasts. Serve.