Put the chicken, onion and oregano/basil into the slow cooker pot. Mix the stock with the lemon juice and some salt and pepper, add to the pot.

Cover with lid and cook on high for 30 mins. Reduce to low and cook for 6 1/2 hours.

When almost ready to serve, cook the pasta.

Meanwhile, drain the stock from the slow cooker into a large saucepan and boil until reduced by 1/3rd.

Whisk eggs and egg yolks into a bowl and gradually whisk 2 ladlefuls of stock until smooth. Pour into the remaining stock and whisk until thickened slightly. Season with parsley.

Pour sauce over chicken. Serve the pasta and put the chicken and sauce on top.