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Prep Time 10

Cook Time 3

Total Time 3 10

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Greek Yogurt Crockpot Chicken is a simple and healthy dinner recipe that’s perfect for busy weeknights. Tender chicken cooks low and slow with warm spices like cumin, coriander and smoked paprika, then gets shredded and tossed in creamy Greek yogurt. If you like chicken shawarma, you’ll love this. It’s the same warm spice blend as my chicken shawarma bowl, just made hands-off in the slow cooker instead of the grill. It’s easy, cozy and makes enough for meal prep all week.

cooked and shredded greek yogurt chicken on a plate with green beans, sweet potatoes and a wedge of lemon

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Recipe Highlights

Warm spices, and hands off – Cumin, coriander and cardamom give the chicken a warm, earthy flavor, all made hands-off in the slow cooker. The chicken shreds right in the pot with two forks.
Creamy – The Greek yogurt goes in at the end on warm, so the sauce stays smooth and creamy without curdling. m.
Perfect for meal prep – Make a big batch and use it in bowls, pitas and salads all week.

Ingredient Notes

Chicken breasts – Boneless, skinless chicken breasts shred easily and soak up the yogurt. Boneless thighs work too and stay a little juicier.
Ground cumin – The main warm, earthy flavor. Don’t skip it.
Coriander – Adds a slightly citrusy, warm note that goes with the cumin.
Cardamom – A little goes a long way. It gives the chicken that warm, shawarma-style flavor.
Smoked paprika – Adds color and a smoky depth. Regular paprika works if that’s what you have.
Cayenne pepper – For a little heat. Use less if you’re cooking for kids or don’t like spice.
Garlic powder – Easy garlic flavor without any chopping.
Salt – Just a dash to start. Taste at the end and add more if it needs it.
Plain Greek yogurt – Makes it creamy without heavy cream. Full-fat is the least likely to curdle. Icelandic (skyr) or regular plain yogurt will work too. You can also swap in sour cream if you don’t have yogurt.

How to Make Greek Yogurt Crockpot Chicken

Prepare: Mix the spices and a dash of salt, then season the chicken on both sides.
Add Chicken to Slow Cooker: Place the seasoned chicken into a slow cooker. Add a little bit of water. For more flavor, you can add a little chicken broth instead of water.
Cook the Chicken: Cover and cook on low for 3 hours, until the chicken reaches 165°F.
Shred the Chicken: Remove the lid and use two forks to shred the chicken right in the slow cooker.

Process step 1. Chicken breasts in a slow cooker with spices on top

Crock pot yogurt chicken step 2. Cooked chicken breasts in a slow cooker

Step 3 chicken breasts cooked in yogurt before shredding

Step 4: shredded chicken in a slow cooker ready to serve.

Make it Your Way

If you want to mix things up, there are plenty of ways to customize this recipe while still keeping it simple.

Lemon garlic (Greek-style) version – Skip the spices and season the chicken with 3 to 4 garlic cloves and dash of salt. At the end, stir the juice and zest of 1 lemon into the yogurt before adding it to the chicken. It’s bright, fresh and a little lighter.
Spice it up – Try adding chili powder, turmeric, or a pinch of cinnamon for a different twist.
Herbs – Adding fresh herbs like dill, parsley or cilantro at the end brightens it up.
Vegetables – Toss in some sauteed chopped bell peppers and zucchini or even diced tomatoes just before serving. They add texture and more flavor.
Dairy-free – If you prefer dairy-free, you can replace the yogurt with unsweetened coconut yogurt, any plant-based yogurt, or cashew cream.

Will Greek Yogurt Curdle in the Slow Cooker?

It can if it goes in too early or cooks on high heat, which is why this recipe adds it at the end on the warm setting. If it does curdle, don’t worry, it’s still safe to eat and won’t affect the flavor, only the creamy texture.

To help prevent it:

Use full-fat Greek yogurt, which is less likely to separate.
Temper the yogurt by stirring a small amount of the hot cooking liquid into it before adding it to the slow cooker.
If it does curdle, stir in a slurry of 1 teaspoon flour and 2 teaspoons water or broth.

Can You Make Greek Yougurt Chicken with Chicken Thighs Instead?

Boneless, skinless chicken thighs work great and stay extra juicy. Cook them on low for [X hours], until they reach 165°F and shred easily. Thighs are a little more forgiving than breasts if they cook a bit longer.

What to Serve with Greek Yogurt Chicken

There are so many options to serve with this versatile Greek yogurt chicken. We like it served over brown rice, white rice, or cauliflower rice with a side or two of vegetables such as green beans, broccoli, cauliflower or a simple salad.

How to Store and Use Leftovers

Store leftover Greek yogurt chicken in an airtight container in the refrigerator for up to 4 days.

The best thing about this chicken is that it is so versatile, even as leftovers, so you may want to make extra. Here are some suggestions for using leftover chicken:

Toss it into a salad – Shredded Greek yogurt crockpot chicken pairs perfectly with crisp greens. Add cucumbers, cherry tomatoes, and a sprinkle of feta cheese.

Make wraps or pita sandwiches – Stuff warm pita bread with the leftover chicken, fresh red onions, sliced kalamata olives, and a dollop of tzatziki or hummus, or you can add it to a Mediterranean wrap.

Create a hearty bowl – Serve the leftover chicken in a bowl like this cauliflower rice bowl or make your own bowl with rice and roasted veggies.

Add it to pasta – Stir the chicken into cooked pasta with steamed broccoli or spinach. Finish with a squeeze of lemon juice and some grated Parmesan for a quick, creamy meal.