Crockpot Greek Chicken Pitas with Tzatziki fill the kitchen with warm, lemony, garlicky smells that make everyone hurry to the table. This simple slow-cooker meal gives you tender, juicy chicken wrapped in soft pita with cool, creamy tzatziki — perfect for busy weeknights or a relaxed weekend dinner. If you enjoy easy chicken dinners with big flavor, you might also like our creamy Boursin Orzo Bake with Chicken and Veggies as a side.
Why Make This Recipe
- Quick & easy: Toss ingredients in the crockpot and let it cook while you do other things.
- Family favorite: Mild, cozy flavors please kids and adults alike.
- Budget-friendly: Uses affordable staples like chicken breasts and yogurt.
- Make-ahead friendly: The flavors improve if you make it a day early.
This recipe stands out for its juicy, shred-easy chicken and bright, cool tzatziki. It gives you comfort-food warmth with fresh, Mediterranean notes — a meal that feels like a hug and brings a little holiday-table cheer to any night.
Ingredients
For the chicken (crockpot)
- 2.5 to 3 pounds boneless skinless chicken breasts (about 4 large breasts)
- 1 large red onion, sliced thin
- 4 cloves garlic, minced or pressed
- 1/4 cup olive oil
- Juice of 1 lemon (about 3 tablespoons)
- 1 tablespoon dried oregano (or 2 tbsp fresh, chopped)
- 1 teaspoon dried thyme
- 1/2 cup low-sodium chicken broth or water
- 1/2 cup pitted Kalamata olives, halved (optional)
- 1 cup cherry tomatoes, halved (optional)
- Salt and black pepper to taste
For the tzatziki
- 1 cup plain Greek yogurt (full-fat for creamier texture)
- 1/2 medium cucumber, grated and squeezed dry (see note)
- 1 clove garlic, minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh dill or 1 teaspoon dried dill
- 1 tablespoon olive oil
- Salt and pepper to taste
For serving
- 6–8 pita breads, warmed
- 1/2 cup crumbled feta cheese
- Sliced cucumber, extra tomatoes, and chopped parsley for garnish
Notes: Grate cucumber, then squeeze with a clean towel or paper towel to remove excess water — this keeps tzatziki from getting watery.
How to Make Crockpot Greek Chicken Pitas with Tzatziki
- Prep ingredients: Slice the onion, mince garlic, and squeeze the grated cucumber for the tzatziki. Add the cucumber to a small bowl and mix the tzatziki ingredients; chill while the chicken cooks.
- Tip: Making tzatziki early lets flavors meld and keeps the meal quick at service time.
- Season the chicken: Rub chicken breasts with olive oil, lemon juice, oregano, thyme, salt, and pepper. Place the sliced onion and half the garlic in the bottom of the crockpot and set the chicken on top.
- Why this matters: The onion and garlic under the chicken prevent sticking and give a sweet, roasted base flavor.
- Add liquids and extras: Pour chicken broth around the sides (not over the top so seasonings stay). Scatter olives and cherry tomatoes if using. Cover and set the crockpot.
- Mini-tip: Use olives and tomatoes for extra Mediterranean color and a pop of flavor.
- Cook low and slow: Cook on LOW for 4–6 hours or on HIGH for 2–3 hours, until the chicken reaches 165°F and is easy to shred.
- Why this step matters: Low heat keeps the meat moist and lets the lemon and herbs gently flavor the chicken.
- Shred the chicken: Remove the chicken to a cutting board and shred with two forks. Stir shredded chicken back into the juices in the crockpot so it soaks up extra flavor. Taste and adjust salt and pepper.
- Tip: If the juices are thin, spoon a few tablespoons of the liquid into a small pan and simmer for 2–3 minutes to concentrate the flavor.
- Warm the pitas: Wrap pitas in foil and warm them in a 350°F oven for 5–8 minutes, or heat briefly in a skillet.
- Mini-tip: Lightly brush pitas with olive oil before warming for a softer, slightly toasty finish.
- Build the pitas: Spread tzatziki inside each pita, add shredded chicken, sprinkle with feta, and top with sliced cucumber and parsley. Serve warm.
How to Serve Crockpot Greek Chicken Pitas with Tzatziki
- Serve family-style: Place shredded chicken in a big bowl, tzatziki in a small dish, and let everyone build their own pita with feta and veggies. The steam and warmth smell inviting.
- Plate neatly: Fold each pita and garnish with parsley and a lemon wedge for a bright presentation.
- Pairings: Offer a light salad or roasted potatoes. For a fresh veggie side, try our Chicken Breast with Zucchini and Squash for an easy green side.
How to Store Crockpot Greek Chicken Pitas with Tzatziki
- Fridge: Store shredded chicken in an airtight container for up to 4 days. Keep tzatziki in a separate airtight jar for up to 3 days.
- Freezer: Freeze shredded chicken in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before reheating. Do not freeze tzatziki — it separates when frozen.
- Reheat: Reheat chicken gently in a skillet with a splash of water or broth over medium-low heat until warmed through. Microwave in short bursts, stirring in between, to avoid drying.
Tips to Make Crockpot Greek Chicken Pitas with Tzatziki
- Use full-fat Greek yogurt for creamier tzatziki; low-fat can be thinner.
- Don’t skip squeezing the cucumber — it prevents soggy tzatziki.
- Shred chicken while it’s warm for an easier, fluffier texture.
- Taste and adjust lemon and salt at the end — flavors brighten after cooking.
Variation (if any)
- Gluten-free: Serve the shredded chicken over rice, quinoa, or in corn tortillas instead of pita.
- Vegetarian: Swap shredded chicken for roasted chickpeas and grilled halloumi, and keep the same tzatziki for a hearty vegetarian pita.
FAQs
Can I use frozen chicken breasts in the crockpot?
Yes — you can. Add about 30–60 minutes to the cooking time and ensure the chicken reaches 165°F. For best texture and even seasoning, thaw before cooking when you can.
Will tzatziki stay fresh if I make it a day ahead?
Yes, tzatziki actually tastes better after a few hours in the fridge. Make it up to 24 hours ahead, but squeeze the cucumber well to keep it thick and not watery.
How do I stop the pitas from getting soggy?
Keep tzatziki and fresh veggies separate until serving, and warm pitas just before building. Spoon chicken juices away from the pita or let guests add them sparingly.
Conclusion
This Crockpot Greek Chicken Pitas with Tzatziki recipe brings warm, lemony comfort to your table with almost no fuss. The slow-cooked chicken becomes tender and flavorful, and the cool, garlicky tzatziki balances every bite — a simple family meal that feels special. If you want more slow-cooker inspiration, check this version at Crockpot Greek Chicken – The Pinning Mama for ideas on spices and add-ins. Please leave a comment and a star rating if you made this, and share it on Pinterest or Facebook so others can enjoy it too. What twist did you try? Let us know below!
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Crockpot Greek Chicken Pitas with Tzatziki
- Total Time: 255 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free, Dairy-Free, Nut-Free
Description
Tender, juicy chicken wrapped in soft pita with cool, creamy tzatziki, perfect for busy weeknights or relaxed weekend dinners.
Ingredients
- 2.5 to 3 pounds boneless skinless chicken breasts (about 4 large breasts)
- 1 large red onion, sliced thin
- 4 cloves garlic, minced or pressed
- 1/4 cup olive oil
- Juice of 1 lemon (about 3 tablespoons)
- 1 tablespoon dried oregano (or 2 tbsp fresh, chopped)
- 1 teaspoon dried thyme
- 1/2 cup low-sodium chicken broth or water
- 1/2 cup pitted Kalamata olives, halved (optional)
- 1 cup cherry tomatoes, halved (optional)
- Salt and black pepper to taste
- 1 cup plain Greek yogurt (full-fat for creamier texture)
- 1/2 medium cucumber, grated and squeezed dry
- 1 clove garlic, minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh dill or 1 teaspoon dried dill
- 1 tablespoon olive oil
- Salt and pepper to taste
- 6–8 pita breads, warmed
- 1/2 cup crumbled feta cheese
- Sliced cucumber, extra tomatoes, and chopped parsley for garnish
Instructions
- Prep ingredients: Slice the onion, mince garlic, and squeeze the grated cucumber for the tzatziki. Add the cucumber to a small bowl and mix the tzatziki ingredients; chill while the chicken cooks.
- Season the chicken: Rub chicken breasts with olive oil, lemon juice, oregano, thyme, salt, and pepper. Place the sliced onion and half the garlic in the bottom of the crockpot and set the chicken on top.
- Add liquids and extras: Pour chicken broth around the sides (not over the top so seasonings stay). Scatter olives and cherry tomatoes if using. Cover and set the crockpot.
- Cook low and slow: Cook on LOW for 240–360 minutes or on HIGH for 120–180 minutes, until the chicken reaches 165°F and is easy to shred.
- Shred the chicken: Remove the chicken to a cutting board and shred with two forks. Stir shredded chicken back into the juices in the crockpot so it soaks up extra flavor. Taste and adjust salt and pepper.
- Warm the pitas: Wrap pitas in foil and warm them in a 350°F oven for 5–8 minutes, or heat briefly in a skillet.
- Build the pitas: Spread tzatziki inside each pita, add shredded chicken, sprinkle with feta, and top with sliced cucumber and parsley. Serve warm.
Notes
Grate cucumber, then squeeze with a clean towel or paper towel to remove excess water — this keeps tzatziki from getting watery.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Greek
Nutrition
- Serving Size: 1 pita
- Calories: 450
- Sugar: 3g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 90mg