Greek Chicken Pitas Tzatziki (Printer-friendly)
Tender slow-cooked Greek chicken in warm pitas with fresh vegetables and creamy tzatziki sauce
# What You’ll Need:
→ For the Crockpot Greek Chicken
01 - 1.5 lbs boneless, skinless chicken breasts or thighs
02 - 2 tablespoons olive oil
03 - 3 cloves garlic, minced
04 - 1 lemon, juiced and zested
05 - 1 tablespoon dried oregano
06 - 1 teaspoon dried thyme
07 - 1 teaspoon ground cumin
08 - 1 teaspoon paprika
09 - 1 teaspoon salt
10 - 1/2 teaspoon black pepper
11 - 1/2 cup low-sodium chicken broth
12 - 1 small red onion, sliced
13 - 1 bell pepper (red or yellow), sliced
→ For the Tzatziki Sauce
14 - 1 cup plain Greek yogurt
15 - 1/2 English cucumber, grated and squeezed dry
16 - 2 cloves garlic, finely minced
17 - 1 tablespoon fresh dill, chopped
18 - 1 tablespoon lemon juice
19 - 1 tablespoon extra-virgin olive oil
20 - 1/2 teaspoon salt
21 - 1/4 teaspoon black pepper
→ For Assembly
22 - 4 pita breads (preferably whole wheat)
23 - 1 cup cherry tomatoes, halved
24 - 1 cup shredded romaine lettuce
25 - 1/2 cup crumbled feta cheese
26 - 1/4 cup sliced Kalamata olives
27 - Sliced red onion, for garnish
# How-To Guide:
01 - Combine olive oil, minced garlic, lemon juice and zest, dried oregano, thyme, cumin, paprika, salt, and black pepper in a small bowl. Mix thoroughly to form a uniform paste.
02 - Place chicken breasts or thighs in the slow cooker. Rub the spice mixture evenly over all surfaces of the meat. Arrange sliced red onion and bell pepper on top of the seasoned chicken.
03 - Pour chicken broth around the base of the chicken, avoiding direct pouring over the meat. Cover and cook on high for 4 hours or low for 6 to 8 hours, until chicken reaches internal temperature of 165°F and shreds easily.
04 - Remove cooked chicken from the slow cooker and shred using two forks. Return shredded meat to the slow cooker and mix thoroughly with the vegetables and cooking juices.
05 - Combine Greek yogurt, grated and squeezed cucumber, minced garlic, chopped dill, lemon juice, olive oil, salt, and pepper in a medium bowl. Mix well until fully incorporated. Taste and adjust seasoning as desired. Refrigerate until ready to serve.
06 - Heat pita breads in a dry skillet over medium heat for 30 to 60 seconds per side, or wrap in foil and warm in a 350°F oven for 5 to 7 minutes.
07 - Fill each warmed pita with shredded chicken mixture, shredded romaine lettuce, halved cherry tomatoes, sliced red onion, crumbled feta cheese, and Kalamata olives. Spoon generous tzatziki sauce over the filling. Fold or serve open-faced immediately.
# Expert Advice:
01 -
- The chicken becomes impossibly tender without any hands-on cooking time
- You get that restaurant-quality tzatziki without the restaurant price tag
02 -
- Squeezing every drop of liquid from the cucumber prevents watery tzatziki
- Letting the chicken rest in the cooking liquid for 15 minutes after shredding makes it incredibly moist
03 -
- Marinate the chicken in the spice rub for 2 hours before cooking for deeper flavor
- Warm your pitas directly over a gas burner for charred bubbles that add texture