Instructions

1. Spread carrots and potatoes over the bottom of a 4-6 quart Crock-Pot. Season chicken with kosher salt and freshly ground pepper and arrange on top of the vegetables.
2. Combine garlic with stock and wine and pour stock mixture over chicken and vegetables. Cover and cook on low heat until the chicken is cooked through and vegetables are tender, 4 to 4 1/2 hours.
3. Toward the end of cooking time, whisk egg, egg yolks, lemon juice and corn starch in a medium bowl; reserve. When chicken is tender, transfer the chicken, discarding the bones, and vegetables to a serving bowl using a slotted spoon. Toss with artichoke hearts. Cover and keep warm. Turn heat on Crock-Pot to high.
4. Ladle 1/2 cup of the cooking liquid into the cornstarch-egg mixture. Whisk until smooth. Whisk the egg mixture into the remaining cooking liquid in the slow cooker. Cover and cook, whisking occasionally until slightly thickened,15 to 20 minutes.
5. Add chicken and vegetables back to pot and continue cooking until heated through. Stir in dill and season to taste with additional kosher salt and freshly ground pepper, if desired.