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