Easy Healthy Crockpot Creamy Herb Chicken & Veggies
This Easy Healthy Crockpot recipe makes a cozy, creamy herb chicken and vegetable dinner with lean protein, hearty carrots and potatoes, and a light Greek-yogurt-based sauce. It’s a family-friendly, dump-and-go slow cooker meal that’s perfect for busy weeknights or make-ahead meal prep.
Ingredients
- 1.5–2 lbs boneless, skinless chicken breasts or thighs cut large breasts in half; thighs stay more tender, breasts are leaner
- 4 medium carrots peeled and sliced into 1/2-inch rounds; baby carrots ok, whole or halved
- 3 medium Yukon gold potatoes cut into 1-inch chunks; red potatoes or sweet potatoes can be substituted
- 1 medium yellow onion diced; red or white onion or frozen chopped onion also work
- 3 cloves garlic minced; jarred pre-minced garlic works in a pinch
- 1 cup low-sodium chicken broth bone broth can be used; adjust salt to taste
- 2 tablespoons olive oil or avocado oil
- 1 cup plain Greek yogurt 2% or whole milk for best texture and creaminess
- 2 tablespoons cornstarch or arrowroot or tapioca starch
- 1 teaspoon Dijon mustard adds depth and gentle tang; doesn’t taste strongly of mustard
- 1 teaspoon dried thyme or Italian seasoning or herbes de Provence
- 1 teaspoon dried parsley fresh parsley can be added at the end
- 1/2 teaspoon dried rosemary crushed; rub between fingers to release oils
- 1 teaspoon kosher salt plus more to taste; use slightly less if using table salt
- 1/2 teaspoon black pepper
- 1 cup frozen peas added at the end so they stay bright and tender
- 1/2 lemon juiced (about 1–2 tablespoons), to brighten flavors
- 1/4 cup grated Parmesan cheese optional, for a savory finish
- fresh chopped parsley or chives optional, for garnish
Instructions
- Peel and slice the carrots into 1/2-inch rounds. Cut the potatoes into 1-inch chunks. Dice the onion and mince the garlic. Trim any excess fat from the chicken and cut large chicken breasts in half so they cook evenly.
- Place the carrots, potatoes, and onion in an even layer on the bottom of a 5–6 quart slow cooker. Lay the chicken pieces on top of the vegetables. Sprinkle the minced garlic, dried thyme, dried parsley, dried rosemary, salt, and black pepper evenly over the chicken and veggies.
- Pour the low-sodium chicken broth over the contents of the slow cooker, then drizzle the olive oil evenly over the top. This helps keep the chicken moist and carries the flavors through the dish.
- Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is cooked through (165°F) and the vegetables are very tender. Cooking on LOW is recommended for the most tender texture and best flavor.
- When the chicken is done, carefully remove it to a cutting board. Shred it with two forks or slice it into bite-size chunks. Return the shredded or sliced chicken to the slow cooker and stir gently to combine with the vegetables and broth.
- In a medium bowl, whisk together the Greek yogurt, cornstarch, and Dijon mustard until smooth. Ladle about 1/4–1/2 cup of the hot cooking liquid from the slow cooker into the bowl and whisk again to temper the yogurt so it doesn’t curdle.
- Pour the tempered yogurt mixture into the slow cooker while stirring gently. Add the frozen peas and stir again to combine. Cover and cook on HIGH for 15–20 minutes, just until the sauce has thickened slightly and the peas are bright green and tender.
- Turn off the slow cooker. Stir in the lemon juice and grated Parmesan cheese (if using). Taste and adjust seasoning, adding more salt, pepper, or an extra squeeze of lemon as needed to brighten the flavors.
- Ladle the creamy chicken and vegetables into bowls. Serve as-is or over brown rice, quinoa, whole wheat noodles, or cauliflower rice for a lighter option. Garnish with fresh chopped parsley or chives if desired and serve warm.
Notes
Yield: about 6 servings (approximately 1 1/2 cups per serving). Prep time is roughly 15–20 minutes; cook on LOW for 6–7 hours or HIGH for 3–4 hours, plus 15–20 minutes to thicken the sauce and add peas.
Variations: For a dairy-free version, use plain dairy-free yogurt and omit the Parmesan. For low-carb, replace potatoes with cauliflower and green beans and serve over cauliflower rice. To make a brothier stew, add an extra 1/2–1 cup broth and reduce cornstarch to 1 tablespoon.
Storage: Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if the sauce seems too thick.
Nutrition
Calories: 350kcal
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