Slow Cooker Chicken with Pumpkin, Leek and a Gentle Apple-Cider Tarragon Sauce

Instructions

1. 1

   1. Heat a large skillet over medium heat and add the olive oil. Brown the chicken thighs for 2 to 3 minutes per side, just until lightly colored. They do not need to cook through. Transfer them to the slow cooker.

2. 2

   2. In the same skillet, add the leek, apple, and garlic. Cook for 3 minutes, stirring, until the leek softens slightly. Add the apple cider, chicken broth, Dijon mustard, salt, and black pepper. Stir well and cook 1 minute more.

3. 3

   3. Arrange the pumpkin over and around the chicken in the slow cooker. Pour the hot leek, apple, and cider mixture on top. Cover and cook on low for 6 hours, about 190 to 200 °F / 88 to 93 °C, or on high for 3 hours, about 280 to 300 °F / 138 to 149 °C, until the chicken is tender and the pumpkin is soft.

4. 4

   4. Open the slow cooker and add the heavy cream and half of the fresh tarragon. Mix the cornstarch with the cold water in a small bowl until smooth, then add it to the cooker. Stir gently to combine without breaking up the pumpkin too much.

5. 5

   5. Cover again and cook for 15 to 20 minutes more on high, about 280 to 300 °F / 138 to 149 °C, until the sauce lightly thickens.

6. 6

   6. Taste and adjust with more salt and black pepper if needed. Serve hot with the remaining fresh tarragon sprinkled on top and some sauce over each portion.