Add 75ml/2½fl oz cold water and stir well. Cover the slow cooker with its lid and cook on high for 4–5 hours until the chicken is very tender and the sauce smells sweet and aromatic.
Whisk the tomato purée into the stock and pour into the slow cooker with the tarragon and lemon zest, cover with the lid and cook on high for 3–3½ hours until the chicken is tender.
LOS ANGELES — Is it a chicken tender, finger or strip? Whatever you call your breaded and fried belts of boneless chicken, there are entire restaurants devoted to them. Once relegated to the kid ...