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
- Chopped tomatoes
- Thinly sliced red onion
- Crumbled feta cheese
- Tzatziki sauce, for serving
Instructions
- In a bowl, mix Greek yogurt, lemon juice, garlic, olive oil, oregano, salt, and pepper until smooth.
- Place chicken thighs in the crockpot and pour marinade over them, coating evenly.
- Cover and cook on low for 6–7 hours or high for 3–4 hours until tender.
- Remove chicken and shred or slice, then return to the crockpot to absorb juices.
- Warm pita bread before assembling.
- Fill each pita with chicken, cucumber, tomatoes, red onion, and feta cheese.
- Top with tzatziki sauce and serve immediately.
Notes
- Chicken thighs provide the best tenderness and flavor.
- Do not overcook to avoid dry meat.
- Assemble pitas just before serving to prevent sogginess.
- Add extra lemon juice for more tang if desired.
- Store toppings separately for freshness.
- Prep Time: 15 minutes
- Cook Time: 4 to 7 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Greek
- Diet: Halal
Nutrition
- Serving Size: 1 pita
- Calories: 450
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 110 mg
