Crockpot Greek Chicken Pit Tzatziki (Printable Version)
Tender slow-cooked chicken in warm pitas topped with fresh vegetables and creamy homemade tzatziki—an easy Mediterranean favorite.
# What You'll Need:
→ 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, sliced
→ 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
18 - 1 tablespoon lemon juice
19 - 1 tablespoon extra-virgin olive oil
20 - ½ teaspoon salt
21 - ¼ teaspoon black pepper
→ Pita Assembly
22 - 4 pita breads
23 - 1 cup cherry tomatoes, halved
24 - 1 cup shredded romaine lettuce
25 - ½ cup crumbled feta cheese
26 - ¼ cup sliced Kalamata olives
27 - Sliced red onion, for garnish
# How to Make It:
01 - Whisk together olive oil, minced garlic, lemon juice and zest, oregano, thyme, cumin, paprika, salt, and pepper in a small bowl until thoroughly combined.
02 - Place chicken in the crockpot and coat evenly with the spice rub. Layer sliced red onion and bell pepper over the chicken, then pour broth around the base.
03 - Cover and cook on high setting for 4 hours or low setting for 6-8 hours until chicken shreds easily with a fork.
04 - Remove chicken, shred using two forks, then return to the slow cooker and toss with vegetables and cooking juices.
05 - Combine Greek yogurt, squeezed cucumber, minced garlic, chopped dill, lemon juice, olive oil, salt, and pepper in a medium bowl. Mix thoroughly and refrigerate until serving.
06 - Heat pita breads in a dry skillet over medium heat for 1-2 minutes per side or in a 350°F oven for 5 minutes until warmed through.
07 - Fill each warmed pita with shredded chicken mixture, lettuce, tomatoes, red onion, feta cheese, and olives. Top generously with tzatziki sauce and serve immediately.
# Expert Tips:
01 -
- The chicken becomes impossibly tender after hours of slow cooking, practically shredding itself while you go about your day
- That homemade tzatziki is a total game changer, turning a simple dinner into something that feels like a little Greek vacation
02 -
- Squeezing every last drop of water out of the grated cucumber is the difference between restaurant-style tzatziki and watery disappointment
- Let the chicken rest in the cooking liquid for at least 10 minutes after shredding so it can drink up all those flavorful juices
03 -
- If your tzatziki tastes too sharp initially, let it sit for 30 minutes, the garlic mellows out and everything comes together beautifully
- Whole wheat pitas hold up better than white ones when loaded with all those juicy toppings and sauce