Rating: 3.75 stars
44 Ratings
  • 5 star values: 7
  • 4 star values: 28
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 3

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.

Patsy Jamieson
Source: EatingWell Magazine, January/February 2008

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Recipe Summary test

total:
3 hrs 15 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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 degrees 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.

Tips

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.

For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.

Nutrition Facts

326 calories; protein 29g; carbohydrates 27.8g; dietary fiber 5g; sugars 4.9g; fat 10g; saturated fat 3g; cholesterol 213.9mg; vitamin a iu 12972.4IU; vitamin c 21.1mg; folate 43.1mcg; calcium 54.2mg; iron 2mg; magnesium 49.6mg; potassium 822mg; sodium 777.6mg; thiamin 0.2mg.
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Reviews (13)

44 Ratings
  • 5 star values: 7
  • 4 star values: 28
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 3
Rating: 4 stars
12/12/2012
with a twist I first read most of the comments and decided to give this a try myself. As I went to prepare it; however I found I didn't have all the right ingredients so I improvised. Instead of regular potatoes I had to use sweet potatoes. I also didn't have any lemon or lime juice but I did have citrus soy sauce so I used that. I also put some dried dill in with the garlic and then more at the end. Like others I added a little extra wine. Since many comments included lack of thickening in the end I added an additional egg yoke and found it thickened it up nicely but not too much. I let it cook on low over night and finished it for lunch the next day. It tastes quite good in my opinion. It strikes me as both light and hearty at the same time which I attribute to the lighter sauce and the citrus tones combined with hearty veggies. The sweet potatoes added a lot of flavor. Pros: refreshing yet hardy Read More
Rating: 5 stars
10/21/2015
Yum!!! But I would use chicken breasts next time I made this meal one evening and refrigerated it for the following days lunch and dinner. The meal prep was easy and straightforward make sure you allot for the extra 20-30 mins for the egg & lemon part. I followed the recipe list exactly but did add some additional pepper at the end and added an extra - of white wine. After the meal was done the chicken thighs shrunk to about - of their original size they had good flavor but they were pretty tiny. Next time I would use chicken breasts and add about 7-8 oz more chicken broth to ensure there is enough liquid. I felt this meal had great flavor -- perfect combination of lemon wine & dill. I would definitely make this again. Pros: Nice even flavor of lemon and dill. Veggies were cooked just right Cons: Chicken thighs shrunk to half their original size. Read More
Rating: 4 stars
10/30/2011
This recipe was very bland and nothing special. I ended up using the leftover chicken for chicken salad. Won't be making this recipe again. Lisa Greensboro NC Read More
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Rating: 4 stars
10/29/2011
This was an easy recipe and I would make it again. I used bone-in thighs and doubled the wine and garlic cooked the chicken in the slow cooker over night refrigerated the chicken veggies and pan drippings separately then re-heated the chicken (in the oven) and veggies (in the microwave) and made the sauce (on the stovetop) at dinner time. It tasted good but the sauce did not thicken as it should have. If there were cornstarch handy I definitely would have added it but I was out of luck. Read More
Rating: 4 stars
10/30/2011
There was nothing special to this recipe. I followed the directions exactly. Very bland and mediocre for food that simmered in the crock pot for 5 hours. Deanna Ft. Lauderdale FL Read More
Rating: 4 stars
10/30/2011
I love this recipe! (I'm surprised there are so many poor reviews) I've made it 4 or 5 times and the only trouble I've had has been curdled eggs that I've added too quickly. Even then my husband and I love it. I usually skip the wine and use bone-in thighs. Thanks for a wonderful recipe! Read More
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Rating: 4 stars
10/30/2011
I really disliked this recipe. It was awful. Ana Boston MA Read More
Rating: 4 stars
10/31/2012
Great with changes Even my picky hubby liked this but I made several changes based on all the previous reviews. Here's a compilation: - Season the chicken with salt pepper dried oregano and dried dill before you add it to the slow cooker - Use regular chicken broth (not low sodium) and double the wine and garlic. Add 2-3 bay leaves. - The sauce was a bit runny but everyone said it had good flavor. I added plenty of salt and pepper. I might try a bit of cornstarch in the future too. Pros: Easy healthy tasty Cons: Must tweak Read More
Rating: 4 stars
10/30/2011
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 Read More