Greek Chicken and Veggies

Greek Chicken and Veggies

Course: crock pot, Main Course
Keyword: chicken
Servings: 5 svgs
Calories: 290kcal

Instructions

  • 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
    Spread carrots and potatoes over the bottom and up the sides of a 4-quart or larger Crockpot.
    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.
    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.
    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.
    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.
    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.
    Pour the sauce over the chicken and vegetables and serve.

Notes