1 lb Yukon Gold potatoes, cut into wedges
2 lbs boneless, skinless chicken thighs. trimmed of fat
1 can +1/3 cup low-sodium chicken broth
4 garlic cloves, minced
3/4 tsp salt
1/4 tsp black pepper
1 can artichoke hearts, rinsed (quartered if large in size)
1 large whole egg
2 egg yolks
1/3 cup fresh lemon juice
1/3 cup chopped fresh dill
Place carrots and potatoes over bottom a slow cooker; arrange chicken over the veggies.
In a saucepan, bring the chicken broth, garlic, and salt to a simmer over medium heat; pour over the chicken and veggies.
Place lid on cooker and cook until chicken is cooked through and veggies are tender, approximately 3 hours on high or 4 to 5 hours on low.
Add the artichokes to the cooker and cook on high for another 5 minutes.
While artichokes cook, whisk together the egg, egg yolks, and lemon juice in a small mixing bowl.
Using a slotted spoon, transfer the chicken and vegetables to a serving bowl. Cover with foil to keep warm.
Ladle 1/2 cup of the cooking mixture into the egg mixture; whisking until smooth: whisk into the cooking liquid remaining in the cooker. Replace lid on cooker and cook, whisking a couple of times during cooking, for 15 to 20 minutes until slightly thickened. Pour the sauce over the chicken and vegetables. Sprinkle with the chopped dill before serving.
Yield: 6 servings
Note: This makes a good diabetic recipe as it has 355 calories, 27 g carbs and 34 g protein per serving.
Note: This is considered a healthy recipe and may not be appreciated by those who choose not to eat healthy!