- 5 large carrots, cut into 1-inch pieces
- 1 large onion, quartered
- 1 large turnip, cut into cubes
- 1 (3 pound) whole chicken, cut up
- salt and ground black pepper to taste
- 1 (10.75 ounce) can cream of mushroom soup
- 1 (6 ounce) container plain Greek-style yogurt
- 1 bay leaf
- Spread carrots, onion, and turnip into the bottom of a slow cooker crock. Arrange chicken pieces atop the vegetables. Season the chicken with salt and pepper.
- Stir mushroom soup and yogurt together in a bowl; pour over the chicken. Place the bay leaf atop the mixture.
- Cook on High for 1 hour. Reduce heat to Low and continue cooking another 7 hours.