1-Gather all ingredients and prepare the chicken by trimming any excess fat. Make sure the garlic is minced and the lemons are zested and juiced for freshness.

2-In a medium bowl, whisk together the yogurt, garlic, lemon juice, lemon zest, and 3/4 teaspoon of the salt to form the sauce.

3-Place the chicken in a 6-quart slow cooker and sprinkle it evenly with the remaining 3/4 teaspoon of salt.

4-Pour about one-third cup (approximately 80ml) of the Greek yogurt sauce over the chicken, tossing to coat it well. Cover and refrigerate the rest of the sauce.

5-Cover the slow cooker and cook on HIGH for 2-4 hours or on LOW for 4-6 hours, until the chicken is tender and fully cooked.

6-Remove the chicken and slice it into strips or shred it with two forks for easy serving.

7-Strain the cooking liquid from the slow cooker, then return about 1/4 cup (approximately 60ml) of the strained liquid back in.

8-Add the chicken back, pour another one-third cup (approximately 80ml) of the reserved sauce over it, and toss to coat.

9-Cover and warm on HIGH for 5 minutes, then serve with the remaining sauce for dipping or drizzling.