INGREDIENTS
- 4 slices bacon, diced
- 1/2 cup plain greek yogurt
- 2 tablespoons cornstarch
- 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
- 2 potatoes, diced
- 1 onion, diced
- 3 carrots, peeled and diced
- 2 stalks celery, diced
- 2 cups corn kernels, frozen
- 2 cups chicken broth
- 2 cups skim milk
- 3 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Pinch of cayenne pepper
- 1 bay leaf
- Sea salt and black pepper, to taste
- 2 tablespoons chopped fresh chives
INSTRUCTIONS
- Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
- Place chicken, potatoes, onion, carrots, celery, and corn into a 6-qt slow cooker. Stir in chicken broth, yogurt, milk, garlic, thyme, oregano, cayenne pepper and bay leaf; season with salt and pepper, to taste.
- Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
- Serve immediately, topped with crumbled bacon and garnished with chives, if desired.
Serving Size = 1 1/2 cups
Fix Containers: 1 red, 1/2 green, 2 yellow