Yogurt Marinated Chicken {Tangy Shredded Chicken}

Name: Yogurt Marinated Chicken
Prep time: 10 min
Cook time: 360 min
Total time: 370 min
Ingredients: 2 large boneless, skinless chicken breasts (about 2 lbs); 1 cup plain Greek yogurt; 4 tablespoon finely minced garlic; 2 t lemon zest; 2 tablespoons fresh lemon juice; 1 teaspoon sea salt; Chopped parsley for garnishing (optional)

4.67 from 3 votes

Greek yogurt marinated chicken breast cooked in the slow cooker for a tangy shredded chicken, perfect for sandwiches or to serve with cucumber wedges!

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Ready to make dinner feel a bit more special without doing anything fancy? Say hi to my Yogurt Marinated Chicken! If you’re not familiar with yogurt marinades, just know that they turn chicken super tender and flavor it up like nobody’s business. You simply mix 5 ingredients, pour them over the chicken breasts, and let the slow cooker do all the hard work. It’s dead easy and perfect for any day of the week, whether you’re chilling on a Sunday or hustling through a Wednesday night dinner!

Overhead shot of a bowl of yogurt marinated chicken garnished with a lemon slice, served alongside a plate of sliced cucumbers

Seriously, if you’ve never tried marinating chicken with yogurt, you HAVE to try this yogurt marinated chicken recipe! The base of the marinade is Greek yogurt, and it’s jazzed up with a good dose of garlic, some lemon zest, a splash of fresh lemon juice, and a pinch of sea salt. It’s super tasty y’all, and ideal for tenderizing pretty much any cut of chicken – especially when you cook it in a slow cooker. I’ve experimented with grilling, baking, you name it, but nothing holds a candle to the ease and the juiciness that comes out of slow cooking. Every time I make it, everyone’s like “how’d you do this?!”. It’s pretty awesome!

Yogurt Marinated Chicken Overview

Cuisine Inspiration: Mediterranean
Number of Ingredients: 5 (excluding salt and optional parsley garnish)
Total Cook Time: 4 hours, 10 minutes on high heat, or 6 hours, 10 minutes on low heat
Primary Cooking Method: Slow cooking
Dietary Info: Gluten-Free, Low-Fat, Low-Carb
Key Flavor: Tangy and garlicky chicken with a hint of lemon
Skill Level: Beginner

Notable mentions

Juicy and Tender: The best part about using yogurt in this recipe is how it makes the chicken super tender. The yogurt’s got this thing called lactic acid that gently breaks down the chicken’s proteins, leaving it juicy and ready to melt in your mouth.
Prep Is a No-Brainer: Mix up the marinade, drop the chicken in the slow cooker, and cover it with that garlicky, lemony goodness. Then, just go about your day! By the time you’re thinking about dinner again, it’s all ready to go.
Healthier Choice: If you’re trying to eat a bit healthier without making it a big deal, this is the way to go. Using Greek yogurt instead of heavier stuff means you’re keeping things light but still super flavorful.
So Tasty: The flavors are where it’s at – tangy from the yogurt and lemon, with a nice kick from the garlic. It’s not your everyday boring, plain chicken flavor!

Ingredients to make Yogurt Marinated Chicken

Boneless, Skinless Chicken Breasts: These are my go-to because they’re just so easy to work with and soak up the marinade pretty well. But you can also use thighs or drumsticks.
Greek Yogurt: I always have a tub of Greek yogurt in my fridge because it’s creamy and delicious, so that’s what I use. However, I’ve given this recipe a whirl with full-fat regular yogurt too, and it’s also good! The chicken turns out a bit more watery, though.
Garlic: Don’t skimp on the garlic – it’s what gives this Greek yogurt marinated chicken its punch. Fresh is best!
Lemon: Add the zest of 2 lemons, and then squeeze ’em for that fresh lemon juice. Using fresh lemons makes a world of difference, so definitely use them!
Sea Salt: Brings out all the flavors.
Parsley (optional for garnish): For a pop of color and a fresh touch at the end.

Closeup of a plate with yogurt marinated chicken next to a portion of sliced cucumbers and a fork. In the background there is a bowl with more shredded chicken garnished with herbs and a lemon slice on top

How to make Yogurt Marinated Chicken

Step 1: Whisk together the marinade and pour it over the chicken

Add Greek yogurt, garlic, fresh lemon zest, lemon juice, and sea salt to a small bowl.
Whisk together to create the marinade.
Place the chicken breasts in your slow cooker.
Pour half of the yogurt marinade over the chicken. Save the remaining mixture in the fridge for later use.
Coat the chicken with the yogurt marinade. Then, set your slow cooker to low heat and cook for 6-8 hours, or for 3-4 hours on high heat.

A step by step image collage on how to make yogurt marinated chicken with ingredients, mixing the ingredients for the marinade, placing the chicken breasts in the slow cooker, and coating the chicken with the marinade

Step 2: slow cook the chicken, shred it, and mix in the remaining marinade

Once the chicken is fully cooked and tender, strain off any excess juices from the cooker. Then, carefully pull the chicken apart with two forks, shredding it into pieces.
Stir the shredded chicken with the remaining yogurt marinade, making sure it’s well mixed and coated.

A step by step image collage on how to make yogurt marinated chicken with cooking the chicken, shredding it and pouring in the rest of the marinade, and mixing the chicken to cover it with the marinade

Popular substitutions & additions

Herb It Up: If you want to add another layer of flavor, throw in some rosemary, thyme, or oregano. Just chop them up and mix them into your marinade.
More Spices: I sometimes add more spices like paprika, cumin, or a dash of cayenne pepper. Try them out! They can add a smoky, spicy, or even a slightly sweet note to your yogurt marinated chicken breast.
Swap the Yogurt: Sour cream or buttermilk can step in as a decent substitute if you’re out of Greek yogurt. They are both tangy and tenderize the chicken. However, the texture and flavor will vary a bit.
Veggie Boost: For a one-pot meal, why not add some veggies into the mix? You can slice and add bell peppers, onions, cherry tomatoes, or zucchini to the slow cooker alongside the chicken. They’ll soak up the marinade and taste delicious!

Tips for making the best Greek yogurt marinated chicken

Don’t Overcrowd the Pot: When you’re loading up your slow cooker, try not to jam-pack it with chicken. Make sure each piece has its own little spot in the marinade so they cook evenly and soak up all the flavors.
Let the Chicken Rest: I know it smells amazing and you want to eat it right away, but let the chicken sit for a bit after it’s done. This allows the flavors to really set in and the juices to distribute evenly.
Shred It Hot: Shredding the chicken while it’s still hot is not just easier to do – it also helps the chicken soak up more of that marinade when you mix it back in.
Sauce It Up: If you want a REALLY saucy chicken and have some marinade left after the chicken’s in the cooker, mix it in right before serving.

A bowl of yogurt marinated chicken garnished with a lemon slice, with a plate of sliced cucumbers in the background

How to store & reheat Yogurt Marinated Chicken

Got leftovers? Awesome! Tuck them away in an airtight container and slide them into the fridge. To reheat, you can do so on the stovetop or in the microwave. On the stovetop, just drop the chicken into a pan, add a splash of water or chicken broth to keep it moist, and warm it up over low heat. On the microwave, cover it with a damp paper towel and heat it on high for a minute or two, just until it’s warm.

How long will Yogurt Marinated Chicken last in the fridge?

Properly stored in the fridge, this chicken will stay fresh for 2 to 3 days.

Can I freeze yogurt marinated chicken breast?

Freezing isn’t the best idea for this one. Yogurt doesn’t freeze well, and once you thaw it, the texture gets all grainy and weird. So, I’d say just enjoy it fresh or from the fridge.

What to serve with Yogurt Marinated Chicken

Veggies: I’m all about those veggies! Green beans, sliced cucumbers, steamed broccoli, or roasted carrots – all go great with this chicken.
Rice on the Side: You know I’ve got a soft spot for cilantro lime rice. It’s got that citrusy kick that just goes so well with the yogurt marinade. But on days I’m feeling extra, I do butter rice because, well, butter!
Salad Days: Throwing this chicken into a salad is my lazy Sunday move. It’s easy, and with some nuts and a simple dressing, it tastes ah ma zing!
Wrap It Up: Leftover Greek yogurt marinated chicken? Wrap time. I grab whatever’s in the fridge – some lettuce, tomatoes, maybe a bit of cheese, and a dollop of tzatziki or hummus. Roll it all up, and there’s lunch.

Frequently asked questions

Can I use flavored yogurt instead of plain?

I’d stick with plain Greek yogurt to keep the flavors in check. Strawberry flavored yogurt marinated chicken? No thanks!

How do I know when the chicken is fully cooked?

The safest way is to use a meat thermometer. You’re looking for an internal temperature of 165°F. If you don’t have a thermometer, the chicken should be white all the way through (no pink) and the juices should run clear when you poke it with a fork.

Can I make this recipe with tofu for a vegetarian version?

Absolutely, and it’s delicious! Swap the chicken for tofu (firm or extra-firm, pressed to remove excess moisture). The yogurt marinade gives tofu a fantastic flavor! Just remember, the cooking time will be much shorter than for chicken, so adjust accordingly.

Overhead shot of a plate with yogurt marinated chicken next to a portion of sliced cucumbers and a fork. Next to it there is a bowl with more shredded chicken garnished with herbs and a lemon slice on top

This Yogurt Marinated Chicken brings all the tangy, creamy, and garlicky flavors you love, right into a tender, fall-apart dish that’s sure to get rave reviews at the dinner table. Heads up: it’s sooooo tasty, you might catch yourself snagging a bite (or two) right from the slow cooker before it even hits the plate!

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