Pour the broth into a 6-7 qt 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 tbs 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 F, about 5 hours.

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 cream mixture into the saucepan and cook until the sauce is thickened. Remove from heat and stir in the lemon juice.

Meanwhile, in a small bowl, combine the lemon zest, parsley, and 1 tbs tarragon.

Top the chicken with the zest-herb mixture.

***I didn’t discard the skin,but rather, working in batches, seared the chicken 2-3 minters per side in a skillet over medium high heat before placing it in the crock pot.