Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 lbs Yukon Gold potatoes, scrubbed and cubed into 1-inch pieces
  • 1 cup carrots, sliced into rounds
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp paprika
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1/2 cup low-sodium chicken bone broth
  • 1/2 cup plain non-fat Greek yogurt
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped
  • 1 tsp lemon juice

Instructions:

  1. Layer the cubed potatoes and carrots at the bottom of the slow cooker, then scatter the diced onions and minced garlic over the vegetables.
  2. Season the chicken thighs with thyme, paprika, salt, and pepper, then place the chicken in an even layer on top of the vegetables.
  3. Pour the chicken bone broth over the top of the chicken to provide moisture for braising.
  4. Secure the lid and cook on High for 4-6 hours or Low for 7-8 hours.
  5. Once cooked, stir in the room temperature Greek yogurt, grated Parmesan cheese, fresh parsley, and lemon juice until the sauce is creamy and combined.