Slow Cooker Dill and Yogurt Chicken

By carvalhohm

Ingredients

• 6 lb whole chicken (or chicken thighs) skin on
• 4 tbsp olive oil
• 4 tsp red wine vinegar
• 4 tbsp dry mustard
• 1 tsp salt
• 1/2 tsp ground black pepper
• 20 sprigs freshly chopped dill (plus extra for garnish)
• 2 cups cubed potatoes
• 1 cup chopped onion
• 2 cups thickly sliced carrots
• 1 1/2 cup water
• 4 tbsp corn starch (or arrow root flour)
• 1/4 cup cold water
• 1 cup plain yogurt (3.8%)

Details

Servings 8
Adapted from freshslowcooking.com

Preparation

Step 1

Combine 3 tbsp of olive oil, vinegar, mustard, salt and pepper in small bowl. Stir until it is a paste. Stir in the dill.

Use handle of wooden spoon to loosen skin from chicken and rub marinade underneath (any extra can be rubbed on outside). (You can do this night before and refrigerate to marinate overnight and cook in morning.)

Brown chicken in skillet over medium heat, using remaining tbsp of olive oil.

Meanwhile slice potatoes and place them in tbottom of your slow cooker insert. Place browned chicken on top.

Reduce heat a little and cook onion until it begins to soften. Stir in carrots and cook for another 3-5 minutes. Add water and bring to simmer for 5 minutes.

Pour over chicken and cook on for 6-8 hours (or on high for 4 hours).

When cooking is finished, set slow cooker to high.

In small sauce pan, stir cold water and cornstarch together, then whisk in yogurt. Stir in 1 cup of hot cooking liquid and 1 tablespoon of freshly chopped dill. Bring to simmer over low to medium heat until sauce begins to thicken, about 5 minutes.

Plate chicken, then drizzle with yogurt and dill sauce (or leave sauce on table for guests to delve into as they please.)