Description
Tender, juicy chicken wrapped in soft pita with cool, creamy tzatziki, perfect for busy weeknights or relaxed weekend dinners.
Ingredients
Scale
- 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