Slow Cooker Chicken Avgolemono

by

Sara Lewis

POSTED Thu, September 5, 2019

Serves

4

Total Time

540 MINS

Calories

1219

In this classic Greek dish, eggs are used to create a thick, velvety broth and lemon adds a burst of citrusy freshness. This would make a wonderful filling lunch, or serve with crusty bread for dinner.

recipe-image

    INGREDIENTS


  • Chicken thighs icon
    Chicken thighs

    8 (about 1.544 kg)boned, skinned

  • Onion icon
    Onion

    1 (about 140 g)sliced

  • Chicken stock icon
    Chicken stock

    1 ¾ cups (about 420 g)boiling

  • Lemon icon
    Lemon

    1 (about 58 g)grated, juice of

  • Lemon zest icon
    Lemon zest

    as needed

  • Salt & pepper icon
    Salt & pepper

    as needed

  • Water icon
    Water

    as needed

  • Macaroni icon
    Macaroni

    283.75 g (about 3 ¼ cups)

  • Egg icon
    Egg

    2 (about 100 g)

  • Egg yolk icon
    Egg yolk

    2 (about 40 g)

  • Fresh parsley icon
    Fresh parsley

    ¼ cup (about 15.6 g)chopped

  • Fresh oregano icon
    Fresh oregano

    3

    METHOD


  • 1. Get a clean slow cooker bowl
  • 2. Place chicken thighs and onion on the slow cooker bowl
  • 3. Add chicken stock, lemon zest, lemon and salt & pepper to a clean medium bowl
  • 4. Mix with tablespoon
  • 5. Retrieve slow cooker bowl
  • 6. Pour content of medium bowl into slow cooker bowl and cover
  • 7. Cook in slow cooker - 30 min, high heat
  • 8. Cook in slow cooker until cooked through - 8 hr, low heat
  • 9. Add water to a clean large saucepan
  • 10. Boil
  • 11. Add macaroni to the large saucepan
  • 12. Cook until tender - 10 min
  • 13. Get a clean large saucepan
  • 14. Drain content of slow cooker bowl into large saucepan
  • 15. Boil - 5 min
  • 16. Add egg, egg yolk, fresh parsley and fresh oregano to the medium bowl
  • 17. Transfer two spoonfuls stock mixture to medium bowl
  • 18. Whisk until smooth
  • 19. Serve

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