Healthy Creamy Crock Pot Chicken & Vegetables

Submitted by linda_nm

"Using Greek yogurt and flour to make the creaminess instead of a canned cream soup boosts the protein and reduces sodium."

 

• Ready In: 6hrs 30mins
• Ingredients: 18
• Serves: 6

ingredients

• 1 lb baby carrots, cut in half
• 1 parsnip, cut into pieces size of baby carrots
• 2 celery ribs, cut in same size pieces
• 1 lb red potatoes, cut in same size pieces
• 3 garlic cloves, minced
• 1 onion, quartered and cut into small wedges
• 3 whole skinless chicken breasts
• 1 tablespoon extra virgin olive oil
• 1 teaspoon paprika
• 1⁄2 teaspoon black pepper
• 1⁄2 teaspoon sea salt, to taste
• 2 teaspoons dried parsley
• 1 teaspoon dried rubbed sage
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 cup low sodium chicken broth
• 1 cup fat free Greek yogurt, plain
• 2 tablespoons flour

directions

1. Add carrots, parsnips, celery, potatoes, onion and garlic to a medium mixing bowl.
2. In a small bowl, combine oil, paprika, herbs, salt and pepper. Add half oil & herb mixture to vegetables, toss to coat and add to slow cooker.
3. Rinse and pat chicken dry, add to the mixing bowl and pour remaining oil & herb mixture over chicken, being sure to thoroughly coat.
4. In a large skillet, turn to medium-high heat, add chicken and lightly brown on both sides.
5. Place chicken over vegetables, add chicken broth, and cover and cook on low 5-6 hours or until juices run clear when pierced with a fork, or chicken has reached an internal temperature of 165 degrees and vegetables are tender.
6. Mix 2 T flour with 1 cup Greek yogurt with a wire whisk. Slowly pour about 1/4 the liquid from the crock pot into the yogurt mixture and blend well.
7. Then add mixture to crockpot and stir. Cook until sauce thickens, about 6-8 minutes.
8. Serve in a bowl with a whole wheat roll or a cornbread muffin.