Ingredients
Scale
- 1.5 pounds boneless skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon dried dill
- 1/2 teaspoon smoked paprika
- 1/2 cup low-sodium chicken broth
- 1/4 cup fresh lemon juice
- 1/2 cup plain Greek yogurt or tzatziki
- 4-6 pita rounds or pockets
- 1 cup cucumber, diced
- 1 cup tomato, diced
- 1/2 cup red onion, thinly sliced
- Salt and freshly ground pepper
- Optional: crumbled feta, fresh parsley, olives
Instructions
- In a slow cooker, combine chicken, olive oil, garlic, oregano, thyme, dill, paprika, broth, lemon juice, salt, and pepper.
- Cover and cook on low 4-6 hours until chicken is tender and readily shreds.
- Stir in Greek yogurt or tzatziki to create a creamy filling; adjust seasoning.
- Warm pita rounds and spoon in chicken mixture; top with cucumber, tomato, red onion, feta, and parsley.
- Serve with extra tzatziki and lemon wedges.
Notes
- For a lighter option, use chicken breast instead of thighs.
- Swap Greek yogurt for tzatziki to reduce dairy if desired.
- Meal prep: Keep chopped veggies separate and assemble just before serving.
- Make-ahead tip: Reheat chicken and assemble pita pockets for quick weeknight meals.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours on low
- Method: Slow Cooker
- Cuisine: Mediterranean
- Diet: High-Protein
Nutrition
- Serving Size: 1 pita wrap
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 760mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 90mg
