Slow Cooker Maple Citrus Sweet Potatoes
Slow Cooker Sausage & White Cheddar Breakfast Casserole
Slow Cooker Triple Berry Crisp
Slow Cooker Coconut Rice Pudding with Fresh Mango
Slow Cooker Spicy Steak Fajitas
Slow Cooker Tequila Lime Chicken
Slow Cooker Citrus Beef & Veggie Stir-Fry
Slow Cooker Black Bean Turkey Chili
Slow Cooker Cran-Orange Porkloin
Slow Cooker Healthier Chicken Curry

Slow Cooker Greek Chicken & Vegetable Ragout

  • Cooking Time:

    2 1/2 to 3 hours on High or 4 to 4 1/2 hours on Low.
  • Servings:

    6

Ingredients

1 lb. carrots, cut into 1 1/4-inch pieces, or 3 cups baby carrots
1 lb. (3-4 medium) yellow-fleshed potatoes, such as Yukon Gold, peeled and cut lengthwise into 1 1/4-inch-wide wedges
2 lb. boneless, skinless chicken thighs, trimmed
1 14 oz. can reduced-sodium chicken broth
1/3 c. dry white wine
4 cloves garlic, minced
3/4 tsp. salt
15 oz. can artichoke hearts, rinsed and quartered if large
1 large egg
2 large egg yolks
1/3 c. lemon juice
1/3 c. 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.
  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!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly “Mom Monday” segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

Leave a Reply

avatar
  Subscribe  
Notify of

Meet Jenn Bare

Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

She innovates recipes daily...

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix.

Crockpot Books

Get Crocked: Fast & Easy Slow Cooker Recipes

Read More

Sign up for my Newsletter!

Get the best slow cooker recipes, tips & tricks right to your inbox!
PLUS be the first to know about my giveaways and contests!

  • This field is for validation purposes and should be left unchanged.
1 Shares
Share
Tweet
Pin1
+1