The first time I made this dish just for my husband and I, it actually tasted like my mother-in-law’s slow cooker chicken with dumplings. A very yummy way to cook chicken, but for this dish I had a more summery flavour in mind.
Recently during a visit to Reesor Farmer Market, we found the most fragrant dill that I’ve ever tasted so I decided to tweak my original recipe and try again.
The second time around the chicken and yogurt sauce tasted exactly as I hoped. We all gobbled it up including my young nieces… so it definitely wasn’t too tangy or mustardy. If you’re feeling ambitious, you can also make your own slow cooker yogurt to use in this recipe. Of course you can also use it to make refreshing fruit smoothies or frozen yogurt.
I hope you’re all enjoying your summer :)
Cook: 8 hours (low) or 4 hours (high)
Yield: 8 servings (prepared in a 6.5 quart slow cooker)
Combine the 3 tbsp of olive oil, vinegar, mustard, salt and pepper in a small bowl. Stir until it is a paste. Stir in the dill.
Use the handle of a wooden spoon to loosen the skin from the chicken and rub the marinade underneath (any extra can be rubbed on the outside). (You can do this the night before and refrigerate to marinate overnight and cook in the morning.)
Brown the chicken in a skillet over medium heat, using the remaining tbsp of olive oil.
Meanwhile slice the potatoes and place them in the bottom of your slow cooker insert. Place the browned chicken on top.
Reduce heat a little and cook the onion until it begins to soften. Stir in the carrots and cook for another 3-5 minutes. Add the water and bring to a simmer for 5 minutes.
Pour over the chicken and cook on for 6-8 hours (or on high for 4 hours).
When cooking is finished, set the slow cooker to high.
In a small sauce pan, stir the cold water and cornstarch together, then whisk in the yogurt. Stir in 1 cup of hot cooking liquid and 1 tablespoon of freshly chopped dill. Bring to a simmer over low to medium heat until the sauce begins to thicken, about 5 minutes.
Plate the chicken, then drizzle with yogurt and dill sauce (or leave the sauce on the table for guests to delve into as they please.)
Great served with a side of fresh green beans or asparagus.