Crockpot Greek Chicken Pitas (Printable Version)

Tender slow-cooked Greek chicken in warm pitas with fresh veggies and creamy tzatziki 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 - 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 Steps:

01 - In a small bowl, combine olive oil, garlic, lemon juice and zest, oregano, thyme, cumin, paprika, salt, and black pepper. Mix thoroughly to create a uniform spice paste.
02 - Place chicken breasts or thighs in the crockpot. Rub the spice mixture evenly over all surfaces of the chicken. Arrange sliced red onion and bell pepper on top of the seasoned chicken.
03 - Pour chicken broth around the base of the chicken, avoiding washing off the seasoning. Cover and cook on high for 4 hours or low for 6–8 hours, until chicken registers 165°F internally and shreds easily.
04 - Remove cooked chicken from the crockpot and shred using two forks. Return shredded chicken to the crockpot and toss with the vegetables and cooking juices until well combined.
05 - In a medium bowl, combine Greek yogurt, grated cucumber, minced garlic, dill, lemon juice, olive oil, salt, and pepper. Mix thoroughly until fully incorporated. Taste and adjust seasoning as needed. Refrigerate until ready to serve.
06 - Heat pita breads in a dry skillet over medium heat for 30–60 seconds per side, or wrap in foil and warm in a 350°F oven for 5–7 minutes until pliable.
07 - Fill each warmed pita with shredded chicken mixture, romaine lettuce, cherry tomatoes, sliced red onion, crumbled feta cheese, and Kalamata olives if desired. Spoon generous tzatziki sauce over the filling. Fold and serve immediately.

# Helpful Tips:

01 -
  • The chicken becomes impossibly tender without any effort from you
  • Homemade tzatziki is ridiculously easy and tastes infinitely better than store bought
  • Everything can be prepped ahead so dinner comes together in minutes
02 -
  • Squeeze as much liquid as possible from the grated cucumber or your tzatziki will be watery
  • Let the chicken rest for a few minutes before shredding so it retains more moisture
  • The flavors actually get better if the chicken marinates in the spice rub overnight
03 -
  • Cook the chicken until it literally falls apart when you touch it with a fork
  • Toast your pitas directly over a gas burner for the best char marks and flavor

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