Healthy Creamy Crock Pot Chicken Vegetables Recipes
HEALTHY CREAMY CROCK POT CHICKEN & VEGETABLES
Using Greek yogurt and flour to make the creaminess instead of a canned cream soup boosts the protein and reduces sodium.
Provided by linda_nm
Time 6h30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- 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.
Nutrition Facts : Calories 287.9, Fat 6, SaturatedFat 1.2, Cholesterol 76.3, Sodium 459.7, Carbohydrate 27.2, Fiber 4.5, Sugar 8.9, Protein 30.9
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