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Crockpot Greek Chicken Pitas with Tzatziki

Crockpot Greek Chicken Pitas with Tzatziki

A comforting and easy dish featuring slow-cooked Greek chicken served in warm pita pockets, topped with homemade tzatziki and fresh vegetables.
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Prep Time 15 minutes
Cook Time 6 hours
Chill Time 30 minutes
Total Time 6 hours 15 minutes
Course Dinner, Main Course
Cuisine Greek
Servings 6 servings
Calories 400 kcal

Equipment

  • Crockpot
  • whisk
  • mixing bowl

Ingredients
  

For the chicken marinade

  • 2 pounds boneless skinless chicken thighs Thighs stay juicy; breasts can be used for leaner meat.
  • 0.5 cup olive oil For marinating.
  • 2 pieces lemons, juiced Hold back a tablespoon for finishing.
  • 4 cloves minced garlic
  • 2 tablespoons dried oregano
  • 1 teaspoon salt Add more to taste at the end.
  • 0.5 teaspoon black pepper
  • 1 teaspoon smoked paprika Optional for a smoky flavor.
  • 0.5 cup chicken broth For braising.
  • 1 slice red onion Optional for added flavor.
  • 1 piece red bell pepper, sliced Optional for sweetness and color.

For the pitas and toppings

  • 4-6 pieces soft pita breads
  • 2 cups chopped tomatoes Fresh, for topping.
  • 3 cups torn romaine lettuce For crunch.
  • 1 cup crumbled feta cheese For topping.

For the tzatziki

  • 1 cup Greek yogurt
  • 1 piece cucumber, grated and squeezed dry Important to avoid watery tzatziki.
  • 1 tablespoon red wine vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh dill Or 1 teaspoon of dried dill.
  • 1 clove minced garlic
  • to taste salt and pepper

Instructions
 

Preparation

  • Whisk together olive oil, lemon juice, minced garlic, oregano, salt, pepper, and smoked paprika.
  • Coat the chicken thighs thoroughly with the marinade and let sit for a few minutes.

Cooking

  • Place sliced red onion and bell pepper at the bottom of the crockpot and nestle the marinated chicken on top.
  • Pour chicken broth over the chicken.
  • Cook on low for 6-7 hours or on high for 3-4 hours until the chicken is shreddable.

Making Tzatziki

  • Grate and squeeze the cucumber dry, then mix it into Greek yogurt with garlic, dill, olive oil, and vinegar. Season to taste.
  • Let the tzatziki chill for at least 30 minutes to meld the flavors.

Serving

  • Warm pitas wrapped in foil in the oven, or toast them quickly in a skillet.
  • Shred the chicken once cooked, stirring it back into the cooking juices.
  • Assemble pitas with shredded chicken, tzatziki, tomatoes, lettuce, and feta.

Notes

For variations, swap chicken with lamb or use roasted vegetables for a vegetarian option. Double the batch for leftovers. Store chicken up to 4 days and tzatziki for 2-3 days. Freeze chicken for up to 3 months.

Nutrition

Serving: 1pitaCalories: 400kcal
Keyword Comfort Food, Crockpot, Greek Chicken, Pitas, slow-cooked, Tzatziki
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