Crockpot Greek Chicken Pitas with Tzatziki
Make-ahead crockpot Greek chicken pitas with tzatziki feature shredded chicken, yogurt sauce, and fresh toppings for a 320-calorie meal.
Ingredients
Crockpot Greek Chicken
- 2 lbs boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 lemon Juice of
- 3 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Tzatziki Sauce
- 1 cup plain Greek yogurt
- 1/2 cup finely grated cucumber squeeze out excess water
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh dill
- Salt and pepper to taste
For Serving
- Pita bread or flatbreads
- Chopped romaine lettuce
- Diced tomatoes
- Sliced red onion
- Crumbled feta cheese
- Sliced cucumber
Instructions
Crockpot Greek Chicken
Marinate Chicken:
Put the chicken breasts into the slow cooker. Drizzle with olive oil and lemon juice, then scatter the minced garlic, oregano, salt, and pepper on top. Use tongs or your hands to evenly coat the chicken with the marinade.Cook and Shred Chicken:
Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is fully cooked and can be easily shredded with a fork. After cooking, shred the chicken directly in the pot and allow it to absorb the juices.
Tzatziki Sauce
Make Tzatziki Sauce:
While the chicken cooks, prepare the tzatziki. In a bowl, mix together Greek yogurt, grated cucumber (ensure excess water is squeezed out), olive oil, garlic, lemon juice, dill, salt, and pepper. Stir thoroughly and chill in the refrigerator until serving.
For Serving
Assemble Gyros:
Heat the pita bread or flatbreads in an oven or skillet. Assemble by layering shredded chicken, romaine lettuce, tomatoes, red onion, cucumbers, feta cheese, and a generous dollop of tzatziki sauce.