Tarragon Chicken

Modified from Everyday with Rachael Ray

***Needs a crockpot!

1 cup chicken broth (I used bouillon)

4 tbsp dijon mustard (I actually used honey dijon)

salt and pepper

4 lbs chicken (they used bone-in chicken parts (skin removed), so a mix of light and dark...I used all boneless skinless chicken breasts as that is what I keep on hand)

3 cloves garlic, minced

2 tsp tarragon (they used 2 tbsp fresh)

1/3 cup heavy cream

2 tbsp cornstarch

1 lemon, zested and juiced

1 tsp parsley (they used 1 tbsp fresh)

1 tsp tarragon (they used 1 tbsp fresh)

1 lb egg noodles

butter

1 bag of frozen peas

Pour the broth into a large crock pot. In a small bowl, combine the mustard, salt and pepper. Rub the chicken with mustard. Place the chicken in a slow cooker and top with the garlic and tarragon. Cover and cook on low heat until the chicken is tender, about 5 hours. Check to make sure chicken is at 165 if you use bone-in.

Transfer the chicken to a serving plate and cover to keep warm. Start cooking egg noodles and peas (separately). Put pan juices into a saucepan and bring to a simmer over high heat. In small bowl, combine the cream and cornstarch. Whisk the mixture into the saucepan and cook until the sauce is thickened; stir in the lemon juice, lemon zest, parsley and rest of tarragon.

Mix butter and peas into the noodles. Top with chicken and sauce.