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© Meredith Corporation. All rights reserved. Used with permission.
In a small bowl combine half the garlic, oregano, 1 teaspoon lemon peel, 1/4 teaspoon salt and pepper. Rub mixture over both sides of chicken. Pour broth in a 4-quart slow cooker and add chicken. Cover and cook on Low for 4 to 4 1/2 hours or on High for 2 to 2 1/4 hours.
Meanwhile, for yogurt sauce, shred 2 tablespoons cucumber. In a small bowl stir together the shredded cucumber, yogurt, mint and the remaining garlic. Season to taste with salt. Cover; chill. Slice and/or coarsely chop the remaining cucumber. In a medium bowl toss together the cucumber, olive oil, lemon juice. Season to taste with salt. Cover; chill.
To serve, transfer chicken to serving plates; discard cooking liquid. Spoon yogurt sauce over chicken. Serve with cucumber salad and lemon wedges. Sprinkle with parsley and additional lemon peel, if desired.