Description
Tender, juicy chicken slow-cooked with garlic, lemon, and creamy Greek yogurt sauce. This Mediterranean-inspired dish is perfect for busy weeknights and tastes amazing in wraps, over rice, or with a fresh salad.
Ingredients
For the Lemon Greek Yogurt Sauce
-
1 cup plain Greek yogurt (whole, 2%, or low-fat)
-
2–4 garlic cloves, minced or finely grated
-
2 teaspoons fresh lemon zest
-
2 tablespoons fresh lemon juice
-
1½ teaspoons kosher salt, divided
For the Greek Chicken
-
2 pounds boneless, skinless chicken breasts or thighs
Optional toppings: sliced cucumber, cherry tomatoes, red onion, olives, feta, fresh dill, lemon wedges
Instructions
-
In a medium bowl, mix together the yogurt, garlic, lemon zest, lemon juice, and ¾ teaspoon salt to make the sauce.
-
Place the chicken in a slow cooker. Sprinkle with the remaining ¾ teaspoon salt.
-
Pour about ⅓ cup of the yogurt sauce over the chicken and toss to coat. Reserve the remaining sauce in the fridge.
-
Cover and cook on LOW for 4–6 hours or HIGH for 2–4 hours, until the chicken is tender and cooked through.
-
Remove the chicken and drain most of the cooking liquid, reserving about ¼ cup.
-
Shred or slice the chicken and return it to the slow cooker. Add another ⅓ cup of the reserved yogurt sauce and the reserved ¼ cup liquid. Warm on HIGH for 5–10 minutes.
-
Serve warm with the remaining yogurt sauce and optional toppings.
Notes
Thighs will result in juicier meat, but breasts work just as well.
Lemon zest adds brightness—don’t skip it!
The sauce may separate slightly during cooking. This is normal and won’t affect the final flavor.
Great for meal prep—store cooked chicken (without sauce) in the freezer for up to 2 months. Sauce keeps in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 4–6 hours on LOW or 2–4 hours on HIGH
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Greek / Mediterranean