Healthy Slow Cooker Creamy Chicken and Vegetables
Get ready to indulge in the comforting flavors of this **Healthy Slow Cooker Creamy Chicken and Vegetables** recipe, a wholesome one-pot meal that’s as nourishing as it is delicious. Tender, slow-cooked chicken breasts pair beautifully with a medley of hearty vegetables like carrots, baby potatoes, and green beans, all enveloped in a creamy Greek yogurt-based sauce infused with fragrant herbs like thyme and rosemary. With minimal prep time and a hands-off cooking process, this dish is perfect for busy days when you want a healthy, protein-packed meal waiting for you. Garnished with fresh parsley, this savory delight pairs wonderfully with whole-grain bread or a crisp salad for a balanced dinner. Optimal for meal prep or family dinners, this recipe checks all the boxes for flavor, convenience, and nutrition.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 2 cups Carrots, peeled and chopped
- 2 cups Baby potatoes, halved or quartered
- 1 cup Green beans, trimmed
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 2 cups Low-sodium chicken broth
- 1 cup Plain Greek yogurt
- 2 tablespoons All-purpose flour
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 2 tablespoons Chopped fresh parsley (for garnish)
Instructions
Heat the olive oil in a small skillet over medium heat. Sauté the diced onion and minced garlic for about 2-3 minutes, or until fragrant and slightly softened. Remove from heat.
In a small bowl, whisk together the Greek yogurt, flour, dried thyme, dried rosemary, salt, and black pepper to create a creamy mixture. Set aside.
Add the chicken breasts to the bottom of your slow cooker.
Scatter the carrots, baby potatoes, green beans, and sautéed onion mixture over the chicken.
Pour the chicken broth evenly over the ingredients in the slow cooker.
Spread the creamy yogurt mixture on top of the vegetables, gently smoothing it out with a spatula. Do not stir—this will allow the flavors to meld as they cook.
Cover the slow cooker with the lid and set it to cook on low for 6 hours, or until the chicken is cooked through and the vegetables are tender.
Once cooking is complete, remove the chicken breasts and shred them with two forks. Return the shredded chicken to the slow cooker and stir gently to combine everything.
Taste and adjust seasoning if needed, adding more salt or pepper as desired.
Serve hot, garnished with freshly chopped parsley. Enjoy with whole-grain bread or a side salad for a complete meal.
Nutrition Facts
Calories |
543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.5 g | 14% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 787 mg | 34% | |
| Total Carbohydrate | 43.5 g | 16% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 11.2 g | ||
| Protein | 65.9 g | 132% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 171 mg | 13% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1542 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
