Ingredients:
- 1 pound frozen chicken breasts, boneless
- 2 tablespoons lemon juice
- 1/4 cup chicken stock
- 1 teaspoon tarragon (dried)
- 1 package frozen asparagus (or fresh partially cooked)
- 2 tablespoons flour
- 1/2 cup heavy or whipping cream
- salt and pepper to taste
Preparation:
Put frozen chicken breasts in Crock Pot and add lemon juice, chicken broth, and tarragon. Cook on LOW for 4 hours. Add asparagus; whisk cream and flour together and add. Cook another hour on high or until asparagus is tender and sauce is thickened. Chicken should be tender and thoroughly cooked but not dry. Serve with hot cooked noodles or rice. Artichokes are good in this too!
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