Greek Chicken and Veggies

Greek Chicken and Veggies

We love our crockpot recipes!

Servings: 5

Ingredients

• 3 carrots
• 2 medium yellow potatoes
• 1 15-ounce can 15-ounce can artichoke hearts, rinsed and quartered if large
• 2 pounds organic chicken breasts
• 1 can bone broth
• 1/3 cup dry white cooking wine
• 4 cloves garlic minced
• 1/3 cup lemon juice
• 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.

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