Slow Cooker Greek Chicken & Vegetable Ragout

1. Spread carrots and potatoes over the bottom and up the sides of a 4-quart or larger slow cooker.
2. Arrange chicken on top of the vegetables.
3. Bring broth, wine, garlic and salt to a simmer in a medium saucepan over medium-high heat.
4. Pour over the chicken and vegetables.
5. Cover. 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.
6. Add artichokes to the slow cooker.
7. Cover. Cook on High for 5 more minutes. Meanwhile, whisk egg, egg yolks and lemon juice in a medium bowl.
8. Transfer the chicken and vegetables to a serving bowl using a slotted spoon. Cover and keep warm.
9. 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 crock pot.
10. 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.
11. Stir in dill and pepper. Pour the sauce over the chicken and vegetables and serve.

NOTE: Not recommended to freeze.

Happy Crocking!

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XOXO,

Jenn