A fun twist on Greek Avgolemono Chicken

• 1 pound carrots, cut into 1 1/4-inch pieces, or 3 cups baby carrots
• 1 pound (3-4 medium) yellow-fleshed potatoes, such as Yukon Gold, peeled and cut lengthwise into 1 1/4-inch-wide wedges
• 2 pounds boneless, skinless chicken breasts, trimmed
• 1 14-ounce can reduced-sodium chicken broth
• 1/3 cup dry white wine
• 4 cloves garlic, minced
• 3/4 teaspoon salt
• 1 15-ounce can artichoke hearts, rinsed and quartered if large
• 1 large egg
• 2 large egg yolks
• 1/3 cup lemon juice
• 1/3 cup chopped fresh dill
• Freshly ground pepper, to taste

 

1. Spread carrots and potatoes over the bottom and up the sides of a 4-quart or larger slow cooker. 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.
2. 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.

3. Transfer the chicken and vegetables to a serving bowl using a slotted spoon. Shred chicken. 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 slow cooker. 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. Return chicken and vegetables to the sauce and warm back through, 5 minutes. Serve over couscous or orzo.