Turn the slow cooker on. In a large frying pan, heat 1 tbsp of the olive oil. Season and dust the chicken in flour. Sear the chicken on all sides and then place in the slow cooker.
Heat the remaining oil and then add the shallots. Season and sauté for 10 minutes until soft and then add the vinegar. Let it deglaze for a few minutes and then add the wine, stock, and half the tarragon.
Bring to a simmer and then pour over the chicken in the slow cooker. Place the lid on and cook for 4 hours on high or 8 hours low until the chicken is cooked through with no pink showing.
During the last 30 minutes of cooking add the crème fraîche. Sprinkle the remaining tarragon over and serve with rice or mashed potato.
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