Greek Chicken and Veggies (Crockpot)

Course Main Course

Keyword chicken

Servings 5 servings

Calories 290 kcal

Ingredients

  • 3 carrots

  • 2 medium yellow potatoes

  • 1 15 ounce can artichoke hearts, rinsed and quartered if large

  • 2 lbs organic chicken breasts

  • 1 can bone broth

  • 1/3 cup dry white cooking wine

  • 4 cloves garlic minced

  • 3/4 tsp salt

  • 1 egg

  • 2 egg whites

  • 1/3 cup freshly chopped dill

Instructions

  1. Spread carrots and potatoes over the bottom and up the sides of a 4-quart or larger Crockpot.

  2. Arrange chicken on top of the vegetables. Bring broth, wine, garlic and salt to a simmer in a medium saucepan over medium-high heat. Pour over the chicken and vegetables.

  3. Cover and cook until the chicken is cooked through and vegetables are tender, 2 1/2 to 3 hours on high or 4 to 4 1/2 hours on low.

  4. Add artichokes to the slow cooker, cover and cook on high for 5 minutes. Meanwhile, whisk egg, egg yolks and lemon juice in a medium bowl.

  5. Transfer the chicken and vegetables to a serving bowl using a slotted spoon. Cover and keep warm. Ladle about 1/2 cup of the cooking liquid into the egg mixture. Whisk until smooth. Whisk the egg mixture into the remaining cooking liquid in the Crockpot.

  6. Cover and cook, whisking 2 or 3 times, until slightly thickened and sauce reaches 160°F on an instant-read thermometer, 15 to 20 minutes. Stir in dill and pepper.

  7. Pour the sauce over the chicken and vegetables and serve.