Ingredients:

  • 1/4 cup olive oil
  • 3 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tbsp red wine vinegar
  • 4 cloves garlic, minced
  • 2 tsp dried oregano
  • 1 tsp dried dill
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp onion powder
  • 2 lbs boneless skinless chicken thighs
  • 1/2 cup plain Greek yogurt (2% or whole)
  • 2 tbsp fresh parsley, chopped
  • 1/4 cup feta cheese, crumbled

Instructions:

  1. Whisk olive oil, lemon juice, zest, vinegar, minced garlic, oregano, dill, salt, pepper, and onion powder in a small bowl. Note: Stir until the salt disappears completely.
  2. Place the chicken thighs in the slow cooker.
  3. Pour the marinade over the meat. Use tongs to toss the thighs until every piece is thoroughly coated.
  4. Cover the pot and cook on Low for 6 hours. You can use High for 3 hours if you're short on time, but Low is more dependable for texture.
  5. Check the meat with a thermometer. Cook until the internal temperature reaches 165°F (74°C).
  6. Switch the cooker to 'Warm' or turn it off completely. This is a big step. Adding yogurt to a boiling pot can cause it to curdle.
  7. Gently stir in the Greek yogurt. Fold it in until the sauce is cohesive and creamy.
  8. Garnish with fresh parsley and crumbled feta cheese.