Chicken thighs stay moist and succulent during slow cooking, infusing the accompanying vegetables with superb flavor. This easy braise has a luxurious finish of avgolémono, a versatile Greek sauce made with egg, lemon and fresh dill. Serve with whole-wheat orzo or crusty bread to soak up the sauce.

Makes 6 servings, about 1 1/3 cups each

ACTIVE TIME: 40 minutes

TOTAL TIME: 3 1/4-5 1/4 hours

EASE OF PREPARATION: Easy

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 thighs, 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. 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. Pour the sauce over the chicken and vegetables and serve.

NUTRITION INFORMATION: Per serving: 355 calories; 11 g fat (3 g sat, 4 g mono); 199 mg cholesterol; 27 g carbohydrate; 34 g protein; 4 g fiber; 629 mg sodium; 531 mg potassium.
Nutrition bonus: Vitamin A (174% daily value), Vitamin C (36% dv), Potassium (15% dv).
1 1/2 Carbohydrate Servings
Exchanges: 1 starch, 1 vegetable, 3 1/2 lean meat

MAKE AHEAD TIP: Cover and refrigerate for up to 2 days. Freezing is not recommended. | Prep ahead: Peel and cut potatoes; cover with water. Trim chicken thighs. Combine broth, wine and minced garlic. Refrigerate in separate covered containers for up to 1 day.

It would have been great except that I used fake lemon juice and it was so overpowering--i think i would try it again but only use half the called for amount of lemon juice and make sure to use the real thing.

Ani, Vergennes, VT

My wife and I liked this very much. We made this a little differently than the recipe called for. The only bad thing about the dish was the artichokes. They we too over powering (I rinsed as directed). I received a new dutch oven for Christmas and had to try it out. First I used a little olive oil and lightly browned the chicken. Then I removed the chicken and added the fluids as directed. I deglazed the pan and added the vegetable topped by the chicken. Covered and simmered until done. The rest of the direction I followed exact.

Rubin, Everett, WA

OMG this was so yummy and so flippin' easy. My hubby and I enjoyed every last bit. I used 1/3 cup of lemon juice as the recipe instructed and didn't find it too lemony. After reading the first review I decided to use fresh lemon juice, maybe that's why it tasted OK.

Hilary, Baltimore, MD

Very good. I'm not a fan of chicken thighs so we used 3 boneless chicken breasts instead. My husband thought thighs were more expensive anyway. I guess it takes more chickens to provide 2 lbs of thighs than it does breasts. The sauce still wasn't thick enough to suit us after 20 minutes of cooking on High in the crock pot. We transferred to a medium sauce pan, added about 1 tablespoon or so of cornstarch (mixed with a little water first) and cooked on the stove until it thickened. We did not think the bottled lemon juice was overpowering. We'll add another carrot or two next time to make sure it has enough color.

Joy, Morganton, NC

This was a very flavorful soup. I doubled the garlic and that seemed to complement the strong lemon flavor. Easy to make, though a bit labor-intensive for a slow cooker recipe.

Sara, Colchester, VT

My family (4 kids + husband) all love this recipe! The first time I made it, I didn't have time to add the artichokes, eggs, & lemon juice so I served it as is over rice and everyone raved. The second time, I made it the day before through step one and then made the sauce on the stovetop. Obviously the taste was totally different than the first time, but it was a huge hit too. This is going in our list of favorites and will be a regular at our house! YUM!

JennyLiz, Goodyear, AZ

Very good. It satisfied my craving for Greek flavors and my kids really liked the sauce. Do not skimp on the dill.

Scarehaircare, Boise, ID

Very yummy! We look forward to making it again! Wouldn't change a thing!

Celena, Moscow, ID

I really disliked this recipe. It was awful.

Ana, Boston, MA