Creamy Slow-Cooker Tarragon Chicken

6 (6-oz.) bone-in, skinless chicken thighs

1/2 t. black pepper

1-1/4 t. kosher salt, divided

1 t. olive oil

8 oz. small carrots with tops, cut in half lengthwise

1 medium-size yellow onion, chopped (2 cups chopped)

4 large garlic cloves, minced (about 1-1/2 T.)

2 c. lower-sodium chicken broth

1 T. fresh lemon juice (from 1 lemon)

1/4 t. cayenne pepper

1/4 c. heavy whipping cream, warmed

1/4 c. cornstarch

1 c. frozen sweet peas, thawed

1-1/2 T. chopped fresh tarragon, plus more for garnish

Hot cooked rice or egg noodles

Season chicken evenly with black pepper and 3/4 t. salt. Heat oil in a large nonstick skillet over medium-high, and add chicken. Cook, turning once, until golden brown, about 3 minutes per side; remove from heat.

Stir together carrots, onion, garlic, chicken broth, lemon juice, cayenne pepper, and remaining 1/2 t. salt in a 6-quart slow cooker. Place chicken on top in an even layer. Cover and cook on LOW for 3 hours. Remove chicken and carrots; set aside.

Whisk together warmed cream and cornstarch in a small bowl until smooth. Add cream mixture to slow cooker, stirring until combined. Place chicken and carrots in even layer on top of vegetable mixture. Cover and cook on HIGH until chicken is very tender and sauce is thickened, 30 to 45 minutes more, stirring in peas and tarragon during last 15 minutes of cooking. Serve over rice or egg noodles. Garnish with tarragon.

Serves 6.

Southern Living magazine, March 2021, p. 120.