Ingredients
Scale
- 3 lbs boneless-skinless chicken thighs
- 1 1/2 cups low-fat plain greek yogurt
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon pepper
- 1 tablespoon minced garlic
Instructions
- Place the chicken thighs in a 6-quart slow cooker and season with 2 teaspoons salt and 1 teaspoon pepper.
- In a medium bowl, whisk together the Greek yogurt, minced garlic, lemon juice, lemon zest, and the remaining 1 teaspoon salt until smooth to create the sauce.
- Pour half of the yogurt sauce over the seasoned chicken and toss to coat. Cover and refrigerate the remaining sauce for later use.
- Cover and cook the chicken on high for 2-4 hours or on low for 4-6 hours, until it’s tender and fully cooked.
- Once done, remove the chicken from the slow cooker and chop or shred it. Strain the cooking liquid, returning 1/2 cup back to the slow cooker.
- Add the shredded chicken back into the slow cooker, mixing it with the remaining yogurt sauce until evenly coated. Set the slow cooker to warm until serving.
Notes
For an extra kick, add 1 teaspoon of your favorite herbs or spices to the yogurt sauce.
Serve with rice or vegetables for a complete meal.
You can store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 1g
- Sodium: 540mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 90mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.