Go Back
+ servings
Slow Cooker Garlic Chicken|Craving Something Healthy

Crockpot Creamy Garlic Chicken with Vegetables

Prep Time 30 minutes
Cook Time 3 hours
Servings 6 servings


  • 2 tablespoons canola oil
  • 2 pounds boneless skinless chicken thighs
  • salt and pepper
  • 5 large carrots, peeled and sliced into 1-inch pieces
  • 4 ounces baby bella mushrooms sliced
  • 1 medium onion sliced thin
  • 3 large stalks of celery sliced (about 1 cup)
  • 2 teaspoons dried tarragon
  • 1 cup chicken stock
  • 1/2 cup white wine
  • 1 package Dorot fresh frozen garlic cubes
  • 1 cup plain full-fat Greek yogurt


  • Heat the oil in a saute pan, over medium-high heat.
  • Sprinkle salt and pepper over the chicken pieces, and place in a single layer in the pan.
  • Saute chicken until golden brown on each side.
  • Remove chicken from the pan and set aside.
  • Layer the onions, carrots, and celery in the bottom of a crock pot. Add the chicken pieces, and then the mushrooms.
  • Pour the chicken stock and white wine over.
  • Sprinkle the tarragon over everything.
  • Pop the garlic cubes out and let them sit on top of the chicken.
  • Cover, and cook on low for about 3 hours, or until chicken is fork tender, stirring once or twice to combine all of the ingredients.
  • To finish the sauce, remove the chicken and vegetables from the pot, and transfer the sauce to a large saucepan. Bring the sauce to a boil over high heat, and then reduce and simmer until the sauce is reduces by about half. You should have about 1 cup of sauce.
  • Return the reduced sauce to a crockpot, and stir in the Greek yogurt. Taste, and adjust seasoning with salt and pepper, and extra tarragon if desired.
  • Add the chicken and vegetables back to the crockpot and let warm through.
  • Serve with noodles, or garlic toast.