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Crockpot Greek Chicken Pitas with Tzatziki topped with cucumber, tomato, red onion, feta, and tzatziki sauce on a wooden board

Crockpot Greek Chicken Pitas with Tzatziki

Tender slow-cooked chicken thighs marinated in Greek yogurt, lemon, and oregano, served in warm pita bread with fresh Mediterranean toppings and creamy tzatziki sauce. A hands-off crockpot dinner with big flavor and minimal effort.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless skinless chicken thighs
  • 0.5 cup plain Greek yogurt full-fat recommended
  • 0.25 cup lemon juice fresh squeezed preferred
  • 3 cloves garlic minced fresh
  • 1 tbsp olive oil
  • 2 tsp dried oregano
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 4 pita bread rounds warmed before serving
  • sliced cucumber for topping
  • sliced tomato for topping
  • thinly sliced red onion for topping
  • crumbled feta cheese for topping
  • tzatziki sauce store-bought or homemade, for serving

Equipment

  • Slow cooker or Crockpot
  • Mixing bowl
  • Measuring cups and spoons
  • Knife and cutting board
  • Two forks for shredding

Method
 

  1. In a mixing bowl, whisk together Greek yogurt, lemon juice, minced garlic, olive oil, oregano, salt, and pepper until smooth and fully combined.
  2. Place chicken thighs in the slow cooker and pour the marinade over the top. Turn pieces to coat all sides evenly.
  3. Cook on low for 6-7 hours or on high for 3-4 hours, until the chicken shreds easily with two forks and reaches an internal temperature of 165°F (74°C).
  4. Shred the chicken directly in the slow cooker using two forks. Stir through the juices and let rest for a few minutes before serving to keep it moist.
  5. Warm pita bread in a dry skillet for 30 seconds per side or in the microwave wrapped in a damp paper towel for 20-25 seconds.
  6. Build each pita with a generous scoop of shredded chicken, sliced cucumber, tomato, red onion, and crumbled feta. Drizzle tzatziki sauce generously over the top and serve immediately.

Notes

Optional: marinate chicken overnight in the fridge for deeper flavor. Cooked chicken freezes well for up to 2 months in portioned bags. Store all components separately and assemble fresh. Reheat chicken with a splash of broth to keep it moist.