Greek Shredded Chicken

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I’m all about quick and easy recipes I can throw in the slow cooker before work or in the Instant Pot after. As much as I wanted this Greek Shredded Chicken to be one you can spur of the moment decide to make, I’ve found marinating the chicken overnight is a MUST. Dairy tenderizes meat so well so DO NOT skip this step.

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My kids have been requesting this chicken in their quesadillas for 2 weeks now as I’ve been testing this recipe out. I must admit, it’s awesome in quesadillas. I love adding a little extra Greek yogurt in mine as well.

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Greek Shredded Chicken

Cook: 15 minutes
Total: 15 minutes
Servings: 8 .5
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Ingredients 

  • 2 pounds boneless, skinless chicken breast (defrosted)
  • for the marinade
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon lemon juice, fresh if you have it
  • 3 ounces plain non-fat Greek yogurt
  • 1 tablespoon minced garlic
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon dill seasoning
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • for after cooking
  • 1 tablespoon plain non-fat Greek yogurt
  • 2 ounces 1/3 less fat cream cheese

Instructions 

  • I a gallon size ziplock bag place your chicken breast and marinade ingredients.
  • Marinade overnight or 6-10 hours in the fridge. (Do not exceed 10 hours, you will have mush)
  • Place ingredients in your slow cooker on low 6-8 hours or high 4.
  • If using an Instant pot add 1/2 cup water, set pressure to high for 15 minutes, and quick release when finished.
  • Remove chicken from liquid and shred.
  • Stir in the Greek yogurt and cream cheese. Enjoy!

Nutrition

Serving: 100g, Calories: 122kcal, Carbohydrates: 0.9g, Protein: 24g, Fat: 2.5g
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Easy high protein instant pot or slow cooker recipe #stayfitmom #easyrecipe #greekchicken #chickenrecipe

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5 Comments

  1. Do you put the shredded chicken back in the liquid and mix with the Greek yogurt & Cream cheese? Or just dump the liquid, and mix the shredded chicken with Greek yogurt & cream cheese?

    1. No, I don’t add it back in with ALL the liquid. I do like to reserve some of it for the chicken to soak up though. I’d estimate about 1/4 – 1/2 cup.

    2. I kept the chicken in the crockpot and just shredded it all up with the juices. It was DELICIOUS!!! I also used boneless skinless thighs because that’s what I had on hand.