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 ½ 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!
