Crockpot Greek Chicken Pitas with Tzatziki
Tender, marinated chicken cooked to perfection and served in soft pita bread with refreshing toppings and rich tzatziki sauce.
- Prep Time: 10 minutes
- Cook Time: 6 hours (low) or 3–4 hours (high)
- Total Time: 6 hours 10 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Greek, Mediterranean
Ingredients
2 lbs boneless, skinless chicken thighs
1/2 cup plain Greek yogurt
1/4 cup lemon juice
3 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
Pita bread, for serving
Sliced cucumber, for topping
Tomato, for topping
Red onion, for topping
Feta cheese, for topping
Tzatziki sauce, for serving
Instructions
In a bowl, mix together Greek yogurt, lemon juice, garlic, olive oil, oregano, salt, and black pepper.
Place the chicken thighs in the slow cooker.
Pour the marinade over the chicken, ensuring it is well coated.
Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and fully cooked.
Shred or slice the chicken using two forks.
Warm the pita bread if desired.
Assemble the pitas by adding chicken, cucumber, tomato, red onion, and feta cheese.
Drizzle with tzatziki sauce and serve.
Notes
For extra flavor, sear the chicken before adding it to the slow cooker.
Use store-bought or homemade tzatziki sauce.
You can substitute chicken breasts if preferred, but thighs are juicier.
Leftover chicken can be stored in the refrigerator for up to 3 days.
Serve with a side salad or roasted vegetables for a complete meal.
