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Crockpot Greek Chicken Pitas with Tzatziki – A Mediterranean Slow Cooker Favorite

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These Crockpot Greek Chicken Pitas are filled with tender, lemony shredded chicken, topped with creamy homemade tzatziki, and loaded into warm pitas with fresh veggies — a slow cooker favorite with Mediterranean flair.

Ingredients

Scale

For the Chicken:

  • 2–2.5 lbs boneless chicken thighs or breasts

  • 2 tbsp olive oil

  • 4 garlic cloves, minced

  • ¼ cup lemon juice

  • 2 tbsp red wine vinegar

  • 2 tsp dried oregano

  • 1 tsp cumin

  • 1 tsp paprika

  • Salt & pepper, to taste

  • ¼ cup chicken broth

For the Tzatziki:

  • 1 cup plain Greek yogurt

  • ½ cucumber, grated and squeezed

  • 1 garlic clove, minced

  • 1 tbsp lemon juice

  • 1–2 tbsp chopped fresh dill

  • Salt & olive oil, to taste

For Serving:

  • Warm pita bread or flatbreads

  • Toppings: chopped tomatoes, cucumbers, red onion, lettuce, feta, olives

Instructions

  • Mix marinade and pour over chicken in crockpot. Add broth. Cook on LOW 6–7 hrs or HIGH 3–4 hrs.

  • Shred chicken and stir back into juices.

  • Mix tzatziki ingredients and chill.

  • Warm pita bread. Fill with chicken, tzatziki, and toppings.

  • Serve immediately and enjoy.

Notes

  • Chicken freezes well for meal prep.

  • Tzatziki keeps for 3–4 days refrigerated.

  • Use dairy-free yogurt for a plant-based option.

Find it online: https://simplehomeflavors.com/crockpot-greek-chicken-pitas-with-tzatziki-a-mediterranean-slow-cooker-favorite/