Recipe of the Week - Crock-pot Tarragon-Vanilla Roast Chicken Submitted by Dave Hutchins Yield: 8 Servings Points: 3 Ingredients: 1 (2-3 pounds) Whole Chicken, cut into pieces or left whole 1 clove (small) garlic 8 (or less) fresh tarragon sprigs or 1 T. dried 1/4 teaspoon Sea salt 1/2 teaspoon freshly ground black pepper 1/4 cup low-sodium chicken broth 2 tablespoons pure vanilla extract, or scrapings from 1 vanilla bean Directions: Wad up three pieces of aluminum foil into fist-sized pieces and place them in the bottom of the crock-pot. Rinse the chicken and pat dry with paper towels. Rub inner cavity with garlic clove. With your fingers, gently loosen breast skin and insert a tarragon sprig under the skin of each breast. Stuff remaining sprigs in inner cavity; truss with kitchen twine. Rub chicken all over with salt and pepper; place on top of foil. In small bowl or cup measure, combine broth and vanilla; pour over chicken, into crock-pot. Set crock-pot to high for 1 hour then turn down to low for 8-10 hours. This turns out just like roasted chicken. The foil keeps it from cooking in its own juices, and the chicken browns just like you roasted it in the oven. Notes: You won't believe how juicy and flavorful this golden bird is. The vanilla-tarragon combination is so subtle; no one will guess your secret ingredient. They'll just think it's the best chicken they've ever had! I put some carrots, onions, celery and mushrooms under the aluminum foil. Drizzle with any basting liquid remaining in crock-pot and let stand 10 minutes before slicing. The additional vegetables will change the point totals though it's one way to get those veggies in.