Can I use chicken thighs instead of breasts for slow cooker Greek chicken?

Absolutely! In this slow cooker Greek chicken recipe, chicken thighs make a flavorful alternative to chicken breasts. They tend to be juicier and more forgiving, especially during longer cook times. If you’re looking for richer flavor and more tender results, boneless skinless thighs are a perfect substitute.

Is it safe to cook with Greek yogurt in a slow cooker?

Yes, it's safe—especially if you use it smartly. Greek yogurt can separate under prolonged heat, but in this Greek chicken crockpot recipe , only a portion is used during cooking. The remaining fresh yogurt marinade is added afterward to restore creaminess and flavor. Using full-fat Greek yogurt also reduces separation.

What’s the best way to keep slow cooker Greek chicken from drying out?

To keep your slow cooker Greek chicken juicy, avoid overcooking—especially on high. Chicken is done when it reaches 165°F internally. Shredding the chicken and tossing it with reserved yogurt sauce right before serving helps lock in moisture and enhance flavor.

Can I make slow cooker Greek chicken dairy-free?

Definitely! For a dairy-free version, swap the Greek yogurt with a plant-based yogurt like coconut, cashew, or almond milk yogurt. Make sure it’s plain and unsweetened to maintain the savory flavor. The result remains creamy, tangy, and absolutely delicious.

Slow Cooker Greek Chicken: The Best 5-Ingredient Mediterranean Meal

Name: Best Slow Cooker Greek Chicken That Will Steal Your Heart – Easy, Flavor-Loaded, and Comforting
Prep time: 5 min
Cook time: PT-487231H4M
Total time: PT-487231H4M
Yield: 4
Cuisine: Greek
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

Description

Slow cooker Greek chicken combines just 4 ingredients like lemon, garlic and Greek yogurt to create a fresh, delicious high-protein meal you can use in a number of ways. Stuffed in pita piled with veggies or in a bowl with rice or pita, it’s a Greek-inspired slow cooker recipe that you will find yourself making week after week!

Ingredients

Scale

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

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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 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, 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.

Notes

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, and does not mean it’s curdled. Simply discard the cooking liquid after cooking, and toss with the fresh yogurt sauce and you’ll be good to go.

Serve with rice, pita, sliced cucumber, chopped tomato, sliced red onions, fresh parsley with an extra drizzle of Yogurt Tahini sauce, if desired.

Nutrition information calculated with non-fat yogurt and chicken breasts.

See blog post, above, for substitution suggestions including dairy free, storage, and more.

Nutrition

Serving Size: 6
Calories: 188kcal
Sugar: 1g
Sodium: 571mg
Fat: 4g
Saturated Fat: 1g
Unsaturated Fat: 1g
Trans Fat: 1g
Carbohydrates: 1g
Fiber: 0.1g
Protein: 34g
Cholesterol: 98mg