Add carrots, parsnips, celery, potatoes, onion and garlic to a medium mixing bowl.
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.
Rinse and pat chicken dry, add to the mixing bowl and pour remaining oil & herb mixture over chicken, being sure to thoroughly coat.
In a large skillet, turn to medium-high heat, add chicken and lightly brown on both sides.
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.
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.
Then add mixture to crockpot and stir. Cook until sauce thickens, about 6-8 minutes.
Serve in a bowl with a whole wheat roll or a cornbread muffin.