Greek Chicken Pitas with Tzatziki (Printable version)
Slow-cooked Mediterranean chicken with fresh vegetables and creamy yogurt sauce, all wrapped in warm pita bread for an easy satisfying meal.
# What you 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 - ½ teaspoon black pepper
11 - ½ 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 - ½ English cucumber, grated and squeezed dry
16 - 2 cloves garlic, finely minced
17 - 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
18 - 1 tablespoon lemon juice
19 - 1 tablespoon extra-virgin olive oil
20 - ½ teaspoon salt
21 - ¼ 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 - ½ cup crumbled feta cheese
26 - ¼ cup sliced Kalamata olives (optional)
27 - Sliced red onion, for garnish
# How to make it:
01 - In a small bowl, combine olive oil, garlic, lemon juice and zest, oregano, thyme, cumin, paprika, salt, and pepper. Place chicken breasts or thighs in the crockpot. Rub the spice mixture all over the chicken. Add sliced red onion and bell pepper on top. Pour chicken broth around the chicken. Cover and cook on high for 4 hours or low for 6–8 hours, until chicken is tender and easily shredded. Once cooked, shred the chicken with two forks and mix with the vegetables and juices in the crockpot.
02 - In a medium bowl, combine Greek yogurt, grated cucumber, garlic, dill, lemon juice, olive oil, salt, and pepper. Mix well. Taste and adjust seasoning. Chill until ready to use.
03 - Warm pita breads in a dry skillet or oven. Fill each pita with shredded chicken, lettuce, tomatoes, red onion, feta cheese, and olives if using. Spoon generous amounts of tzatziki sauce over the filling. Fold and serve immediately.
# Expert tips:
01 -
- The chicken gets impossibly tender, practically falling apart with just a look from your fork
- Homemade tzatziki is shockingly simple and infinitely better than store bought
- Everything happens in the slow cooker, leaving you free to live your life
02 -
- Squeezing every last drop of water from the grated cucumber is what keeps your tzatziki from turning into a watery mess
- Letting the tzatziki rest in the fridge for at least 30 minutes lets the garlic and dill really bloom
- Do not pour the broth directly over the chicken or you will wash away all those spices you just rubbed on
03 -
- If your pitas keep cracking when you fold them, wrap them in a damp paper towel and microwave for 20 seconds
- A splash of red wine vinegar in the cucumber squeezing process helps lock in that crunch