Crockpot Greek Chicken Pit (Printable)
Tender slow-cooked Greek chicken in warm pitas with fresh veggies and creamy tzatziki sauce.
# Ingredient List:
→ 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:
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 and 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 and taste to 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.
# Helpful Tips:
01 -
- The chicken shreds so easily you could do it with a spoon, and the juices become this incredible sauce that soaks into everything
- Set it and forget it—your entire dinner cooks while you're at work, and you come home to something that smells like a Greek island taverna
02 -
- Squeezing every last drop of water out of the grated cucumber is the difference between restaurant-style tzatziki and sad watery yogurt
- The chicken needs at least 4 hours on high—anything less and the fibers won't have time to break down properly
- Don't skip warming the pitas, because cold bread breaks when you try to fold it
03 -
- Marinate the chicken in the spice rub for up to 2 hours in the refrigerator before cooking—this deepens the flavor significantly
- If your tzatziki tastes too sharp at first, let it rest for 30 minutes—the garlic mellows and the flavors come together