Greek Chicken

Ingredients:

• 1 cup plain Greek yogurt
• 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
• 1kg boneless skinless chicken breasts or thighs

Instructions:

• Whisk the yogurt, garlic, lemon juice, lemon zest, and 3/4 teaspoon of the salt together in a medium bowl.
• Place the chicken in the Crock-Pot. 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.
• Once cooked, remove the chicken from the cooking liquid. Slice into strips or shred with two forks. Strain the cooking liquid, and add ¼ cup cooking liquid back to the slow cooker. Note: 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 marinade, 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.