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Crockpot Greek Chicken Pitas with Tzatziki – Fresh, Flavorful & Easy

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Slow-cooked Greek-marinated chicken thighs are shredded and stuffed into warm pita with crisp vegetables and creamy tzatziki. A fresh, easy Mediterranean meal.

Ingredients

Scale

For the Chicken:

  • 2–2½ lbs boneless, skinless chicken thighs or breasts

  • ¼ cup olive oil

  • Juice + zest of 1 lemon

  • 3–4 garlic cloves, minced

  • 1½ tsp dried oregano

  • 1 tsp salt

  • ½ tsp black pepper

  • Optional: 1 tsp red wine vinegar or ½ tsp paprika

For the Tzatziki:

  • 1 cup Greek yogurt

  • ½ cucumber, grated and drained

  • 1 garlic clove, minced

  • 1 tbsp lemon juice

  • 1 tbsp chopped fresh dill or mint

  • Salt to taste

To Serve:

  • 6–8 pita breads (Greek-style or flatbread)

  • Sliced red onion, cucumber, tomato

  • Feta cheese or Kalamata olives (optional)

Instructions

  1. In a bowl, mix olive oil, lemon juice/zest, garlic, oregano, salt, and pepper.

  2. Place chicken in crockpot and pour marinade over it. Let sit (if time allows).

  3. Cook on low for 4–5 hours or high for 2.5–3 hours, until tender.

  4. Shred chicken and return to juices (or serve separately).

  5. Mix all tzatziki ingredients and chill for 30 minutes.

  6. Warm pitas and layer with chicken, tzatziki, and desired toppings.

Notes

  • For added flavor, marinate chicken up to 12 hours in advance.

  • Tzatziki can be made 1 day ahead.

  • Serve as wraps or bowls over greens or rice.

Find it online: https://mymommeals.com/crockpot-greek-chicken-pitas-with-tzatziki-fresh-flavorful-easy/