Slow-Cooker Greek Chicken Pitas

Crock pot greek chicken pitas 1_small

In January, I use my slow cooker waaaaay more than other months because, well, it just feels right. It’s cold. School’s back in session and most of us are crazy busy running our kids a million places. January just seems like the right month to make lots of dinners in the Crock Pot. Or slow cooker. Or whatever you call it.

I posted these Greek Chicken Pitas on Babycenter last year, but I wanted to post them here because they’re truly one of our family favorites. They’re a refreshing and healthy change from a traditional slow cooker dish — which tends to be kinda heavy. These are light and fresh, and are just as delicious cold as they are right out of the slow cooker.

In fact, we like these soooooo much I filmed a video of it! Well, Babycenter filmed it so they could post it on their site, but I thought you might like it too. It’s the only time I’ve worn that much make-up in my life!

Slow-Cooker Greek Chicken Pitas

Slow-Cooker Greek Chicken Pitas


1 medium onion, sliced

1 clove garlic, minced

1 1/3 lbs. boneless, skinless chicken breast

1 1/2 teaspoons lemon pepper

1/2 teaspoon dried oregano

1/4 teaspoon ground allspice

4 pita pocket breads

1/2 cup plain greek yogurt

1 tomato, sliced

1/2 cup chopped cucumber

1 medium red bell pepper, sliced in thin strips


1. In slow-cooker, combine onion, garlic, chicken, lemon pepper, oregano, and allspice; mix to coat chicken with seasoning.

2. Cover and cook on LOW for 4–6 hours or just until chicken is tender and can be shredded with a fork.

3. Heat pita bread as directed on package. Meanwhile, remove chicken from slow-cooker; place on cutting board. Using two forks, shred chicken. Return to Crock-Pot.

4. Turn off heat and stir yogurt into chicken mixture in slow-cooker. Spoon shredded chicken onto warm pita bread; top with tomato, cucumber, and red pepper strips.

Makes 5 servings.

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