Slow Cooker Green Beans and Petite Reds with Tarragon Cream Sauce

A delightful slow-cooked dish featuring fresh green beans and quartered new potatoes coated in a flavorful tarragon cream sauce.

Ingredients

	nonstick cooking spray
1	lb fresh green beans, trimmed
1	lb tiny new potatoes, quartered
1	cup onion, chopped
¼	cup water
¼	teaspoon salt
¼	teaspoon black pepper
¼	cup light mayonnaise
¼	cup nonfat sour cream
1-2	tablespoon nonfat milk
1	tablespoon Dijon mustard
1	tablespoon lemon juice
½	teaspoon dried tarragon, crushed
¼	teaspoon salt
	black pepper

Instructions

• 1. Prepare the slow cooker by coating a 3 1/2 - 4 quart slow cooker with nonstick cooking spray.
  2. In the prepared slow cooker, combine the trimmed fresh green beans, quartered tiny new potatoes, chopped onion, water, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper.
  3. Cover the slow cooker and cook on low heat setting for 4 hours or on high heat setting for 2 hours.
  4. While the vegetables are cooking, make the tarragon cream sauce. In a small bowl, whisk together the light mayonnaise, nonfat sour cream, nonfat milk (1-2 tablespoons), Dijon mustard, lemon juice, crushed dried tarragon, and 1/4 teaspoon of salt. Cover the sauce and chill it until needed.
  5. To serve, stir the tarragon cream sauce into the vegetable mixture in the slow cooker, tossing until all the vegetables are evenly coated. Sprinkle with additional black pepper before serving.

Jul 18, 2024