Description
Tender spiced chicken cooked in a slow cooker, served in pita bread with fresh vegetables and a creamy yogurt sauce. An easy summer dinner.
Ingredients
- For the chicken:
- 2 pounds boneless skinless chicken thighs
- 1 tablespoon olive oil
- 3 tablespoons lemon juice
- 4 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground coriander
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- For the yogurt sauce:
- 1 cup plain Greek yogurt
- 1/2 cup grated cucumber, squeezed dry
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 clove garlic, finely minced
- 1/4 teaspoon salt
- For serving:
- 4 pita breads
- 1 cup chopped romaine lettuce
- 1 cup diced tomatoes
- 1/2 cup thinly sliced red onion
Instructions
- In a bowl, whisk olive oil, lemon juice, garlic, oregano, cumin, paprika, coriander, salt, and black pepper.
- Place chicken thighs in the slow cooker and pour the marinade over them. Turn to coat evenly.
- Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours until chicken is tender and reaches an internal temperature of 165 degrees F.
- Remove chicken from the slow cooker and shred it using two forks. Return shredded chicken to the juices and stir to coat.
- In a separate bowl, mix Greek yogurt, grated cucumber, lemon juice, olive oil, garlic, and salt until smooth.
- Warm pita breads in a dry skillet over medium heat for about 1 minute per side until soft and pliable.
- Fill each pita with shredded chicken, romaine lettuce, tomatoes, and red onion.
- Drizzle yogurt sauce over the filling and serve immediately.
Notes
- For extra flavor, let the chicken sit in the marinade for 30 minutes before slow cooking.
- Store leftovers in the refrigerator for up to 3 days and assemble fresh when serving.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mediterranean