Greek Chicken Pitas with Tzatziki (Printable Version)
Tender Mediterranean chicken slow-cooked with aromatic spices, served in warm pitas with crisp vegetables and tangy yogurt sauce
# 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 - 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 (or 1 teaspoon dried dill)
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 (optional)
27 - Sliced red onion, for garnish
# How-To:
01 - In a small bowl, combine olive oil, minced garlic, lemon juice and zest, dried oregano, dried thyme, ground cumin, paprika, salt, and black pepper. Mix thoroughly to create a uniform paste.
02 - Place chicken breasts or thighs in the crockpot. Rub the spice mixture generously over all sides of the chicken, ensuring even coverage.
03 - Arrange sliced red onion and bell pepper on top of the chicken. Pour chicken broth around the sides of the chicken, avoiding direct pouring over the seasoned meat.
04 - Cover and cook on high setting for 4 hours or low setting for 6-8 hours. Chicken is done when tender and easily shredded with a fork.
05 - Remove cooked chicken from the crockpot and shred using two forks. Return shredded chicken to the crockpot and mix thoroughly with the vegetables and cooking juices.
06 - In a medium bowl, combine Greek yogurt, grated and squeezed cucumber, minced garlic, chopped dill, lemon juice, extra-virgin olive oil, salt, and pepper. Mix well until fully incorporated. Taste and adjust seasoning as needed. Refrigerate until ready to serve.
07 - Heat pita breads in a dry skillet over medium heat for 1-2 minutes per side or in a 350°F oven for 3-4 minutes until warm and pliable.
08 - Fill each warm pita with shredded chicken mixture, shredded romaine lettuce, cherry tomatoes, sliced red onion, crumbled feta cheese, and Kalamata olives if desired.
09 - Spoon generous amounts of chilled tzatziki sauce over the filling. Fold pitas to enclose fillings and serve immediately.
# Expert Tips:
01 -
- The hands-off cooking means you get restaurant-quality Greek flavors with almost zero effort
- Leftovers somehow taste even better the next day, making it perfect for meal prep
02 -
- Squeezing every last drop of water from the grated cucumber is what keeps your tzatziki from turning watery
- Letting the chicken rest in the cooking juices for 10 minutes before shredding makes it infinitely more tender
03 -
- Marinate the chicken in the spice rub for up to two hours before cooking for even deeper flavor
- If the pitas are too stiff to fold, wrap them in a damp paper towel and microwave for 15 seconds