Crockpot Greek Chicken Pit Tzatziki (Printable version)
Tender Mediterranean chicken slow-cooked with herbs, served in warm pitas with fresh veggies and creamy tzatziki
# What You'll Need:
→ 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
# How to Prepare:
01 - In a small bowl, combine olive oil, garlic, lemon juice and zest, oregano, thyme, cumin, paprika, salt, and pepper. Whisk until well blended.
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 of the seasoned chicken.
03 - Pour chicken broth around the chicken, avoiding direct rinsing of the seasoning. Cover and cook on high for 4 hours or low for 6–8 hours, until chicken is tender and reaches an internal temperature of 165°F.
04 - Remove cooked chicken from the crockpot and shred using two forks. Return the shredded chicken to the crockpot and mix thoroughly with the 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 desired. Refrigerate until ready to serve.
06 - Heat pita breads in a dry skillet over medium heat for 30–60 seconds 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 using. Spoon generous amounts of tzatziki sauce over the filling. Fold and serve immediately.
# Expert advice:
01 -
- The chicken gets so tender it practically shreds itself while you go about your day
- Homemade tzatziki tastes completely different from store bought and comes together in minutes
- Everything can be prepped ahead and assembled right when everyone is hungry
02 -
- Squeezing every drop of moisture from the grated cucumber keeps your tzatziki from becoming watery
- Letting the chicken rest in the cooking juices for 10 minutes before shredding makes it more tender
- Warming the pitas prevents them from cracking when you fold them around the filling
03 -
- Marinate the chicken in the spice blend for up to 2 hours before cooking for deeper flavor
- Use fresh lemon juice rather than bottled which can taste metallic and harsh