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Crockpot Greek chicken pitas with tzatziki loaded with shredded chicken, cucumber, tomato, red onion, and crumbled feta on a rustic wood board

Crockpot Greek Chicken Pitas with Tzatziki

Tender slow-cooked Greek-marinated chicken served in warm pita bread with fresh toppings and creamy tzatziki. A simple, high-protein hands-off dinner the whole family will love.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless skinless chicken thighs
  • 0.5 cup plain Greek yogurt full-fat preferred
  • 0.25 cup lemon juice freshly squeezed
  • 3 cloves garlic minced
  • 1 tbsp olive oil extra virgin
  • 2 tsp dried oregano
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 4 pita breads warmed before serving
  • sliced cucumber for topping
  • sliced tomato for topping
  • sliced red onion for topping
  • crumbled feta cheese for topping
  • tzatziki sauce store-bought or homemade

Equipment

  • Slow cooker/crockpot
  • mixing bowl
  • Two forks for shredding

Method
 

  1. In a mixing bowl, whisk together the Greek yogurt, lemon juice, minced garlic, olive oil, dried oregano, salt, and black pepper until smooth and well combined.
  2. Place the chicken thighs in an even layer in the bottom of your slow cooker.
  3. Pour the marinade over the chicken and turn each piece to coat evenly.
  4. Cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken is cooked through and fork-tender.
  5. Shred the chicken directly in the slow cooker using two forks, then stir it back into the juices and let it rest for a few minutes.
  6. Warm the pita bread in a dry skillet over medium heat for 30 to 60 seconds per side, or wrapped in foil in a 300 degree F oven for 5 minutes.
  7. Assemble each pita with shredded chicken, fresh toppings (cucumber, tomato, red onion, feta), and a drizzle of tzatziki sauce. Serve immediately.

Notes

For deeper flavor, marinate the chicken overnight in the refrigerator before slow cooking. Store shredded chicken in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Always store toppings separately and assemble fresh.
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