Print

Slow Cooker Chicken Pitas with Tzatziki and Fresh Vegetables

Print Recipe

This Slow Cooker Chicken Pitas recipe combines tender chicken with a refreshing tzatziki and vibrant vegetables for a delightful meal. Perfect for a cozy day at home, it’s easy to prepare and full of flavor.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken thighs
  • 2 tablespoons olive oil
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne pepper (optional, for heat)
  • 1 cup low-sodium chicken broth
  • Juice of 1 lemon (about 2 tablespoons)
  • 1 cup plain Greek yogurt
  • 1 medium cucumber, grated and excess water squeezed out
  • 2 cloves garlic, minced
  • 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • 1 cup cherry tomatoes, halved
  • 1 medium red onion, thinly sliced
  • 1 medium bell pepper (any color), sliced
  • 1 cup cucumber, diced
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 4 whole wheat or regular pita breads
  • Fresh parsley or dill for garnish (optional)

Instructions

  1. Begin by placing the chicken thighs in a large bowl. Add the olive oil, smoked paprika, cumin, garlic powder, onion powder, oregano, salt, black pepper, and cayenne pepper (if desired). Mix everything well so the spices are evenly distributed, which should take about 5 minutes.
  2. Place the seasoned chicken thighs in the slow cooker. Pour the chicken broth and lemon juice over the top. Ensure the chicken is well covered. Close the lid of the slow cooker and set it to 'Low'. Let the chicken cook for 6-7 hours until it is tender and easily shredded.
  3. Meanwhile, prepare the tzatziki. In a bowl, combine the Greek yogurt, grated cucumber, chopped dill, olive oil, lemon juice, and minced garlic. Season the tzatziki with salt and pepper to taste. Refrigerate until serving, which should take about 10 minutes.
  4. Prepare the vegetables while the chicken is cooking. Halve the cherry tomatoes, slice the onion and bell pepper thinly, and dice the cucumber. Toss the vegetables in a bowl with olive oil, salt, and pepper. This should take no longer than 10 minutes.
  5. Once the chicken is done, remove it from the slow cooker and shred it using two forks. Leave the liquid in the slow cooker to drizzle over the chicken for added flavor. Ensure the chicken is well mixed to allow the flavors to meld.
  6. Warm the pita breads briefly in a pan or oven until they are warm and slightly crispy, which should take about 5 minutes, being careful not to dry them out.
  7. To assemble the pitas, place a portion of the shredded chicken in each pita, add a generous amount of tzatziki, and a handful of the prepared vegetables. Garnish with fresh parsley or dill if desired. Serve the pitas immediately while warm and fresh.

Nutrition

Keywords: A common mistake is not sealing the slow cooker properly. Make sure the lid is on tightly to retain heat and moisture. You can adjust the spice ratios to your taste; if you prefer it spicier, feel free to add more cayenne pepper. For fresh vegetables, add them just before serving to keep them crisp.

Find it online: https://mombanana.com/slow-cooker-hahnchen-pitas-mit-tzatziki-und-frischem-gemuse/