Description
A comforting and easy dinner featuring tender Greek chicken served in warm pitas with a refreshing tzatziki sauce.
Ingredients
For the chicken
- 2 pounds boneless skinless chicken breasts
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 2 tablespoons lemon juice
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup low sodium chicken broth
- 1 medium red onion, thinly sliced
For the tzatziki
- 1 cup plain Greek yogurt
- 1/2 medium cucumber, grated and squeezed dry
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh dill or 1 teaspoon dried dill
- Salt and pepper to taste
For assembly
- 4 to 6 pieces pita pockets
- 1 cup cherry tomatoes, halved
- 1 small cucumber, sliced
- 1/2 cup crumbled feta
- Lettuce or baby greens, optional
Instructions
Preparation
- In a bowl whisk olive oil, minced garlic, lemon juice, oregano, salt, and pepper.
- Place chicken breasts in the slow cooker. Pour the oil mixture over the chicken and rub to coat.
- Scatter sliced red onion over and under the chicken. Pour chicken broth into the pot around the chicken.
Cooking
- Cook on low for 4 hours or on high for 2 to 3 hours, until the chicken reaches 165 degrees F and shreds easily.
Making Tzatziki
- While the chicken cooks, make the tzatziki. Put grated cucumber in a clean kitchen towel and squeeze out excess water.
- Mix the squeezed cucumber with Greek yogurt, minced garlic, lemon juice, dill, salt, and pepper. Taste and adjust salt. Chill until ready to serve.
Assembly
- When the chicken is done, use two forks to shred it right in the slow cooker.
- Stir the shredded chicken into the cooking juices so it absorbs flavor.
- Warm pita pockets in a dry skillet or wrapped in foil in a low oven for a few minutes.
- Fill each pita with shredded chicken, sliced cucumber and tomatoes, a drizzle of tzatziki, and a sprinkle of feta. Add lettuce if you like.
Notes
Cool the chicken completely before storing. Put shredded chicken in an airtight container and refrigerate up to 4 days. Tzatziki keeps in a sealed jar for 3 days. The yogurt sauce does not freeze well.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: dinner, Main Course
- Cuisine: Greek, Mediterranean