Recipe for Pot Roasted Chicken and Vegetables 
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Yield:
6
Ingredients:
Amount Ingredient
1 x chicken cut into 8 peices,
rinsed, and patted dry
2 tbl unsalted butter softened
2 tbl olive oil
2 cup defatted chicken broth
2 cup carrots cut 1/2" dice
1 med onion halved, slivered
2 tbl garlic minced very fine
1 tbl chopped fresh tarragon
(or 1 tspn dried tarragon)
Salt to taste
Freshly-ground black pepper to taste
2 tbl cornstarch
Instructions:
Instructions: Place all ingredients, except cornstarch and garnish, in the crockpot; stir to combine. Cover and cook oh HIGH for 4 1/2 hours or until cooked through.

Remove chicken pieces and keep warm. Mix the cornstarch with 2 tablespoons cold water in a small bowl. Whisk into the sauce in the pot and then continue cooking covered 30 mintues longer or until the sauce is thickened slightly.

Serve the chicken topped with the sauce and sprinkled with chopped tarragon or parsley.

This recipe yields 6 servings.

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