Pot Roasted Chicken and Vegetables

It's necessary to remove the chicken from the pot when cooking time is complete and to thicken the sauce with cornstarch. I also found it necessary to mince the garlic finely so it would blend into the sauce.

1 chicken (about 3 lbs.), cut into 8 serving size pieces, rinsed and patted dry
2 Tbsp. unsalted butter, softened
2 Tbsp. olive oil
2 cups defatted chicken broth
2 cups diced (1/2 inch) carrots
1 medium sized onion, halved and slivered
2 Tbsp. very finely minced garlic
1 Tbsp. chopped fresh tarragon, or 1 tsp. dried tarragon
salt and freshly ground black pepper to taste
2 Tbsp. cornstarch
2 Tbsp. chopped fresh tarragon or parsley, for garnish

Place all of the ingredients, except the cornstarch and the garnish, in the crock pot; stir to combine. Cover and cook on high heat for 4-1/2 hours or until cooked through.

Remove the chicken pieces from the crock pot and keep warm. Mix the cornstarch with 2 Tbsp. of cold water in a small bowl. Whisk into the sauce in the pot and then continue cooking, covered, 30 minutes longer or until the sauce is thickened slightly. Serve the chicken topped with the sauce and sprinkled with chopped tarragon or parsley.