Ingredients:

  • 3 lbs boneless, skinless chicken thighs
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • ¼ cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 4 cloves garlic, minced
  • 2 tsp dried oregano
  • 1 tsp dried dill
  • ½ tsp onion powder
  • ¼ tsp red pepper flakes
  • ½ cup full-fat Greek yogurt
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh lemon juice

Instructions:

  1. Season the chicken thighs liberally with salt and pepper.
  2. In a separate bowl, whisk together the olive oil, 3 tablespoons of lemon juice, lemon zest, garlic, oregano, dill, onion powder, and red pepper flakes.
  3. Toss the chicken in the marinade until fully coated, then place the meat into the bottom of the slow cooker.
  4. Cover and cook on Low for 6 hours until the chicken yields easily to a fork.
  5. Remove the chicken to a platter and drain approximately 70% of the cooking liquid into a bowl.
  6. Stir the room-temperature Greek yogurt and 1 tablespoon of fresh lemon juice into the reserved liquid until smooth.
  7. Pour the creamed sauce back over the chicken, garnish with fresh parsley, and toss gently to coat.