Slow Cooker Greek Chicken

Overhead shot of shredded chicken breast garnished with lemon slices, parsley and yogurt sauce in a slow cooker.

Slow cooker greek chicken made with just 4 ingredients for a healthy, high-protein dinner. Perfect for meal prep, gyros, or rice bowls all week long.

Course dinner, Main Course

Cuisine Greek, Mediterranean

Diet Diabetic, Gluten Free, Low Calorie, Low Fat

Keyword chicken, crock pot, Crockpot, greek chicken, healthy, high protein, meal prep, one pot, Slow Cooker

Prep Time 5

Cook Time 3

Total Time 3 5

Servings

Calories 188

Author Robyn Conley Downs

Equipment

Slow Cooker

Ingredients

For the Lemon Greek Yogurt Sauce

1 cup plain Greek yogurt (whole, 2%, or lowfat)
2-4 garlic cloves minced or finely grated
2 teaspoons fresh lemon zest
2 tablespoons fresh lemon juice
1 1/2 teaspoons kosher salt, divided

For the Greek Chicken

2 pounds boneless skinless chicken breasts or thighs

Instructions

Make the Greek Yogurt Sauce

Whisk the yogurt, garlic, lemon juice, lemon zest, and 3/4 teaspoon of the salt together in a medium bowl.

Cook the Chicken

Place the chicken in a 6-quart slow cooker. Sprinkle evenly with 3/4 teaspoon of the salt.
Pour over ⅓ cup Greek yogurt sauce over the chicken, tossing to coat. Cover the remaining yogurt marinade and refrigerate while the chicken cooks.
Cover the chicken and cook on high for 2-4 hours or on low for 4-6 until the chicken is tender and cooked through.

Time will depend on your specific slow cooker, so check early the first time you make this to avoid dry chicken.

Once cooked, remove the chicken from the cooking liquid. Slice into strips or shred with two forks. Strain the cooking liquid, then add ⅓ cup cooking liquid back to the slow cooker.

Depending on the yogurt used, the sauce may separate during cooking. This is fine, and the reason we are draining and straining the liquid, and the reason we are adding in fresh yogurt sauce at the end.

Add the chicken back to the slow cooker, then pour over ⅓ cup of the reserved Greek sauce, tossing to coat. Gently warm though on high for 5 minutes.
Serve with the remaining ⅓ cup Greek sauce marinade on the side for dipping or drizzled on top.

Notes

Yogurt Sauce: If you notice the yogurt separating a bit during the cooking process don’t worry. This is common, especially if you use low-fat or nonfat yogurt. Simply discard the cooking liquid after cooking, and toss with the fresh yogurt sauce and you’ll be good to go.
Serving: Serve with pita, sliced cucumber, chopped tomato, sliced red onions, fresh parsley and feta, or in my Greek Chicken Rice Bowls.
Nutrition Information: calculated with low-fat yogurt and chicken breasts.
Double the Sauce: Check out the comments for reader serving suggestions. Many have recommended doubling the sauce so you have extra to drizzle on the chicken after it's cooked, and I concur!

Nutrition