Servings 5


3 carrots

2 medium yellow potatoes

1 15-ounce can 15-ounce can artichoke hearts, rinsed and quartered if large

2 pounds organic chicken breasts

1 can bone broth

1/3 cup dry white cooking wine

4 cloves garlic minced

1/3 cup lemon juice

3/4 tsp salt

1 egg

2 egg whites

1/3 cup freshly chopped dill


Spread carrots and potatoes over the bottom and up the sides of a 4-quart or larger Crockpot.

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.

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 Crockpot.

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.