Greek Chicken and Veggies

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Greek Chicken and Veggies

Course Main Dish


  • 3 carrots
  • 2 medium yellow potatoes
  • 1 15- -ounce can artichoke hearts,
  • 15 -ounce can , 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


  1. 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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