Slow Cooker Chicken with Artichokes, Fennel, and Creamy Lemon Dill Sauce

Instructions

1. 1

   Rub the base of the slow cooker with 1 tablespoon of olive oil. Arrange the fennel, shallots, garlic, and artichoke hearts on the bottom to create a vegetable bed.

2. 2

   Pat the chicken thighs dry with paper towels and season them with salt, black pepper, and lemon zest. Place them over the vegetables and drizzle with the remaining tablespoon of olive oil.

3. 3

   In a small bowl, mix the chicken broth, lemon juice, and Dijon mustard. Pour this mixture into the slow cooker around the chicken.

4. 4

   Cover and cook on low for 240 minutes, until the chicken is very tender and reaches a minimum internal temperature of 165°F / 74°C.

5. 5

   When cooking is done, carefully remove the chicken to a plate and keep it covered. Transfer the vegetables and cooking juices to a saucepan, or use the sauté function if your appliance has one.

6. 6

   Mix the cornstarch with the water until fully dissolved. Stir it into the hot juices and cook for 2 to 3 minutes, stirring, until the sauce thickens slightly.

7. 7

   Turn off the heat and let the sauce cool slightly, ideally below 175°F / 80°C, so the yogurt does not split. Add the Greek yogurt and fresh dill, stirring until smooth and creamy.

8. 8

   Return the chicken to the sauce along with the vegetables and cook 5 more minutes on the warm setting, or until everything is well combined. Serve hot with some sauce spooned over the top.