Description
Tender and flavorful Greek chicken slow-cooked in a crockpot with a zesty lemon and oregano marinade, served wrapped in warm pita bread with fresh veggies and creamy tzatziki sauce. Perfect for an easy family meal with authentic Mediterranean flavors.
Ingredients
Chicken and Marinade
- 3 large boneless, skinless chicken breasts (about 1.5 to 2 pounds)
- 1 sweet onion, sliced thin into half moon shapes
- 1/4 cup freshly squeezed lemon juice (from 2 large lemons)
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons vinegar
- 1½ teaspoons dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For Serving
- Pita bread (such as Papa Pita White Greek Pita Flat Bread)
- Shredded lettuce (iceberg or green leaf lettuce)
- Chopped tomatoes
- Finely chopped cucumber
- Tzatziki sauce or dip (purchased or homemade)
- Optional toppings: kalamata olives, feta cheese
Instructions
- Prepare the crockpot: Spray the insert of the crockpot with nonstick cooking spray. Evenly layer the thinly sliced onions across the bottom. Place the chicken breasts on top. If chicken breasts are large, cut each in half to create smaller pieces.
- Make the marinade: In a small bowl, whisk together the freshly squeezed lemon juice, olive oil, vinegar, dried oregano, kosher salt, and black pepper until well combined. Pour this marinade evenly over the chicken breasts in the crockpot, making sure each piece is coated. Use a spatula to scrape all remaining marinade from the bowl over the chicken.
- Cook the chicken: Cover the crockpot with its lid and cook on LOW heat setting for 6 to 7 hours until the chicken is tender and fully cooked.
- Shred the chicken: Carefully remove the cooked chicken breasts from the crockpot onto a plate or cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken back into the crockpot and stir well to mix with the onions and marinade juices.
- Assemble the gyros: Warm the pita bread in the microwave. Spread a generous amount of tzatziki sauce on each pita. Spoon a serving of the shredded Greek chicken onto the pita, then top with shredded lettuce, chopped tomatoes, cucumber, and optional kalamata olives or feta cheese. Add more tzatziki sauce if desired. Fold and serve immediately.
Notes
- Cut larger chicken breasts in half for even cooking and easier shredding.
- Use homemade or store-bought tzatziki sauce according to your preference.
- For added flavor, warm the pita bread wrapped in foil in a preheated oven at 350°F (175°C) for 5 minutes instead of microwaving.
- Leftover shredded chicken can be refrigerated for up to 3 days or frozen for longer storage.
- Add kalamata olives and feta cheese for an authentic Greek gyro experience.
- Prep Time: 10 minutes
- Cook Time: 6 hours 30 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Greek
