A Slow Cooker Chicken with Carrots and Potatoes

We are going to try out a few slow cooker dishes since we have a day in the week during which cooking will be tough. We haven't had the best success with the slow cooker yet. Stews are the only ideas that seem to work. Everything else so far has just turned into a tasteless mush. But we shall try. In fact this dish wasn't half bad.


The night before our busy day we chopped 1 1/2 lb chicken thighs into chunks.

We also cut up 1 lb carrots and 1 lb yellow potatoes.

All that we placed into the slow cooker, the meat in the center, and stored it in the fridge.

Next 4 cloves of garlic were minced.

We added  the garlic to 1 cup of vegetable broth, a glass worth of white wine, salt, and pepper and brought it all to a boil.

In the meantime we busied ourselves with mixing 1 egg, 2 egg yolks, and the juice of 1 lemon;

mixing it all nice and foamy. Then we set aside most of the wine-broth, placing it in the fridge.

The rest, about half a cup worth, we mixed with the egg mixture and

gently cooked it for about ten minutes, periodically whisking it up. When it had thickened some, we placed it also into the fridge.

We cut up 1 jar worth of artichoke hearts and placed them into the fridge.

As well as some fresh dill.

The next morning we poured the wine-broth over the veggies and chicken and turned the slow cooker on low. When we got home, we added the egg sauce, the artichokes, and the dill and turned the slow cooker to high while we set the table.

It turned out tasty and we all were thankful for a warm dish waiting at home for us.