Ingredients:

  • 1/2 cup (120g) plain Greek yogurt
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tbsp (15ml) fresh lemon juice
  • 3 cloves garlic, minced
  • 1 tsp (5g) dried oregano
  • 1 tsp (5g) smoked paprika
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 2 lbs (900g) boneless, skinless chicken thighs
  • 1 lemon, sliced into rounds

Instructions:

  1. In a medium mixing bowl, whisk together the Greek yogurt, olive oil, lemon juice, minced garlic, oregano, paprika, salt, and pepper until the mixture is smooth.
  2. Place the chicken thighs in the bottom of the slow cooker in a single layer.
  3. Pour the yogurt mixture over the chicken, ensuring every piece is evenly coated, and top with lemon slices.
  4. Cover and cook on LOW for 6 hours (or HIGH for 3-4 hours) until the chicken registers an internal temperature of 165°F (74°C).
  5. Remove the lemon slices. Serve the thighs whole or shred the meat using two forks, stirring it back into the sauce until fully coated.