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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.
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Greek-Mediterranean everyday cooking — healthy, simple, flavorful
Expandable steamer basket — fits any pot, vegetables, dumplings
German V-blade slicer — safer than flat mandoline, multiple inserts
Every vegetable technique — braising, roasting, grilling, raw
Vegetables organized by botanical family — deep understanding of produce
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Greek-Mediterranean everyday cooking — healthy, simple, flavorful
Expandable steamer basket — fits any pot, vegetables, dumplings
German V-blade slicer — safer than flat mandoline, multiple inserts
Every vegetable technique — braising, roasting, grilling, raw
Vegetables organized by botanical family — deep understanding of produce