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Crockpot Chicken Ragout


In this easy crockpot ragout, chicken parts are cooked with potatoes, then the juices are thickened and seasoned.


  • 2 tablespoons vegetable oil
  • 1/2 cup chopped onion
  • 3 to 4 pounds chicken parts
  • 2 tablespoons chopped fresh parsley
  • 1 1/2 cups chicken broth
  • 2 potatoes, peeled and diced
  • 1/4 cup fresh lemon juice
  • 1 egg, beaten
  • 2 tablespoons chopped fresh dill


Heat oil in a skillet; brown chicken pieces. Add onion to skillet and cook until onion is tender. Put potatoes in the bottom of the crockpot; place browned chicken and onion on top. Add parsley and 1 1/2 cups chicken broth; cover and cook on LOW for 6 to 8 hours. When ready to serve, stir in lemon juice. Transfer juices to a saucepan. To beaten egg, add half of the hot juices; pour egg mixture into the rest of the juices in saucepan. Cook over low heat, stirring constantly, until thickened. Do not boil. Stir in fresh dill. Arrange hot chicken pieces on a serving platter and pour thickened sauce over chicken.
Serves 4 to 6.

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