Creamy Tarragon Chicken

• 6 boneless skinless chicken breast halves (6 ounces each)
• 1 cup chopped onion
• 1 cup water
• 2 ounces prosciutto or deli ham, chopped
• 3 tablespoons quick-cooking tapioca
• 2 teaspoons chicken bouillon granules
• 2 teaspoons dried tarragon
• 1 teaspoon minced garlic
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 cups frozen broccoli-cauliflower blend, thawed
• 1/2 cup half-and-half cream
• 1-1/2 cups uncooked orzo pasta

1. In a 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low until chicken juices run clear, 6-7 hours.
2. Stir vegetables and cream into the slow cooker. Cover and cook until vegetables are heated through, about 15 minutes longer. Meanwhile, cook orzo according to package directions. Serve with chicken and vegetables.

chicken, onion, water, deli ham, quickcooking tapioca, chicken bouillon granules, tarragon, garlic, salt, pepper, frozen broccolicauliflower, cream, orzo pasta

Taken from www.tasteofhome.com/recipes/creamy-tarragon-chicken/ (may not work)