Healthy Creamy Crock Pot Chicken & Vegetables - cooking recipe

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

Preparation

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.