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Healthy Creamy Crock Pot Chicken & Vegetables

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“Using Greek yogurt and flour to make the creaminess instead of a canned cream soup boosts the protein and reduces sodium.”
6hrs 30mins

Ingredients Nutrition


  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.

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