Crockpot Greek Chicken with Tzatziki (Printable Version)

Tender Greek chicken slow-cooked with aromatic spices, served in warm pitas with crisp vegetables 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

# Directions:

01 - In a small bowl, combine olive oil, garlic, lemon juice and zest, oregano, thyme, cumin, paprika, salt, and pepper. Mix thoroughly to create a uniform paste.
02 - Place chicken breasts or thighs in the crockpot. Rub the spice mixture evenly over all pieces of chicken. Layer sliced red onion and bell pepper on top.
03 - Pour chicken broth around the chicken, not directly over it. Cover and cook on high for 4 hours or low for 6-8 hours, until chicken is tender and easily shredded.
04 - Once cooked, remove chicken from crockpot and shred using two forks. Return shredded chicken to the crockpot and mix thoroughly with vegetables and cooking juices.
05 - In a medium bowl, combine Greek yogurt, grated cucumber, garlic, dill, lemon juice, olive oil, salt, and pepper. Mix well until fully incorporated. Taste and adjust seasoning as needed. Refrigerate until ready to use.
06 - Heat pita breads in a dry skillet over medium heat for 1-2 minutes per side, or wrap in foil and warm in a 350°F oven for 5-7 minutes.
07 - Fill each warmed pita with shredded chicken mixture, lettuce, tomatoes, red onion, feta cheese, and olives if desired. Spoon generous amounts of tzatziki sauce over the filling. Fold and serve immediately.

# Expert Tips:

01 -
  • The chicken becomes impossibly tender, shredding with just a gentle tug of your fork
  • Your entire house will smell like a Mediterranean kitchen while you go about your day
  • Homemade tzatziki tastes infinitely better than anything from a store
02 -
  • Squeezing every last drop of water out of the grated cucumber is what keeps your tzatziki thick instead of soupy
  • The chicken keeps getting better as it sits, so this actually makes excellent leftovers for lunch the next day
03 -
  • If the chicken seems too juicy when shredding, remove some of the liquid but save it for adding moisture to leftovers
  • Let the tzatziki come to room temperature for 20 minutes before serving for the best flavor and texture

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