1-First, in a medium bowl, whisk together 1 cup plain Greek yogurt, 2 to 4 garlic cloves (minced or finely grated), 2 teaspoons fresh lemon zest, 2 tablespoons fresh lemon juice, and 3/4 teaspoon of the 1 1/2 teaspoons kosher salt to make the sauce. This creates a flavorful base that’s easy to prepare in just minutes.

2-Next, place 2 pounds boneless skinless chicken breasts or thighs in a 6-quart slow cooker and sprinkle with the remaining 3/4 teaspoon kosher salt.

3-Then, pour one-third cup of the prepared yogurt sauce over the chicken and toss to coat it evenly. Set aside the rest of the sauce in the fridge for later. Cover and cook the chicken on high for 2 to 4 hours or on low for 4 to 6 hours until it’s tender and ready.

4-After cooking, remove the chicken, shred or slice it, and strain the cooking liquid, saving about one-quarter cup. Return the chicken to the slow cooker, add another one-third cup of the reserved yogurt sauce, and warm it for 5 minutes on high.

5-Finally, serve the chicken with the remaining one-third cup yogurt sauce on the side for dipping or drizzling it’s that simple!