Crock Tarragon Autumn-y Chicken & Veggies

I adapted this recipe from the FlyLady cookbook called "Saving Dinner."  It's been a staple in my house for years.

Now, with this crock recipe, I'm not putting in exact measurements.  Every family size is different, every crockpot size is different, the cuts of meat you can get on sale are different, and the crock is a *very* forgiving kitchen tool.  I know that will drive some of you crazy, but I can live with that, lol. :)



Boneless chicken pieces (breasts, tenders, or thighs)
Root veggies (potatoes, carrots, beets, etc.)
1 White Onion
1-3 tsps of Tarragon (this is really to taste, and I like a *lot* of tarragon)
Drizzle of Olive Oil
Apple juice
Soy-based creamer (be careful if you're sensitive to casin, and not just lactose. I found out some creamers have one, but not the other!)
3 Tablespoons GF flour (I use either straight rice flour or Pamela's Products bread flour)
3 Tablespoons Dairy-Free margarine (I use Best Life Buttery Spread, made w/ olive oil.)


Chop onions in a food processor. Drizzle Olive Oil in a large skillet and heat. Add Onions, and sprinkle tarragon over the onions.  Cook onions until they're just translucent, but not brown.  Add the chopped root vegetables, and saute for just a few minutes.  This step is important, because something about the onions distributes the flavor of the tarragon to the veggies in a way that even the crock pot doesn't.

Add the cooked veggies to the bottom of a 4-5 quart crock pot.  Layer the chicken on top.  Fill about half-full with apple juice, and cook on low for 8 hours, or high for 4-6 hours. The dish is done when the chicken breaks apart easily with a spoon. 

Strain the cooking liquid out of the crock pot and set aside.  (Keep ALL children away from the kitchen when you do this! Little droplets can splat everywhere--ask me HOW I know!!)  I usually put the chicken and veggies back in the crock pot to keep them warm. 

Melt the margarine in a skillet, and whisk in the GF flour to create a roux.  Slowly, using a whisk to keep the mixture even, pour the cooking liquid into the skillet. 

Heat to a boil, then reduce heat to low, and let the mixture reduce for 3-5 minutes, until it reaches the desired thickness.

Add about 1/4-1/2 cup of soy-based creamer, and let heat for about 1 minute. Remove the gravy from the heat.

Our family eats this dish over rice, even though it already has potatoes, because the rice + the gravy tastes great, and it makes the dish last longer for left-over lunches. :) 

This is going in the crock for dinner tonight! :)