Crockpot Tarragon Chicken

Oh my gosh - this was SO good and I don't like chicken in the crockpot!!  DEFINITELY try this out!!   It comes from the October 2011 Rachel Ray magazine.  :)  I took her suggestion to serve it with buttered noodles and asparagus that I roasted in my broken oven (had to finish it in the microwave!).

Melt-In-Your-Mouth Tarragon Chicken

1/2 cup plus 2 Tbsp. chicken broth
4 Tbsp. dijon mustard
salt and pepper
4 lbs. bone-in chicken parts (breasts, drumsticks and thighs, skin discarded)
3 cloves garlic, finely chopped
2 Tbsp. chopped fresh tarragon

1/3 cup heavy cream
2 Tbsp. cornstarch
1 lemon, finely zested and juiced
1 Tbsp. chopped flat leaf parsley
1 Tbsp. chopped fresh tarragon

1.  Pour the broth into a 6-7 quart slow cooker.  In a small bowl, combine the mustard, 1 tsp. salt and 1/8 tsp. pepper; rub the chicken with the mustard.  Place the chicken in the slow cooker and top with the garlic and 2 Tbsp. tarragon.  Cover and cook on low heat until the chicken is tender and an instant-read thermometer inserted into a thigh away from the bone registers 165 degrees, about 5 hours.
2.  Transfer the chicken to a serving plate and cover to keep warm.  Strain the pan juices into a small saucepan and bring to a simmer over high heat.  In a small bowl, combine the cream and cornstarch.  Whisk the mixture into the saucepan and cook until the sauce is thickened; stir in the lemon juice. Pour the sauce over the chicken.
3.  In a small bowl, combine the lemon zest, parsley and 1 Tbsp. tarragon.  Top the chicken with the zest-herb mixture.