Ingredients
The following ingredients have 4 Servings
- 1 lb. about 2 boneless skinless chicken breasts
- 4 cloves garlic, minced
- 1 lemon, juiced
- 2 Tablespoons olive oil
- 2 teaspoons red wine vinegar
- 1 1/2 teaspoons Greek seasoning, or you can just use 1 tsp. oregano
- 1 teaspoon kosher salt
- 1 medium cucumber, peeled and seeded
- 16 oz. about 2 cups Greek yogurt
- 2 cloves garlic, minced
- 2 teaspoons red wine vinegar
- Juice of 1/2 lemon
- 1/2 teaspoon dried dill weed
- Kosher salt and freshly cracked black pepper, to taste
- Warm pita bread
- Tzatziki sauce
- Leafy greens, lettuce, spinach, mixed greens
- Sliced tomatoes, Roma, cherry, grape, etc.
- Sliced red onion
- Sliced cucumber
- Lemon wedges
Instruction
- Place a slow cooker liner into your 3- to 6-quart slow cooker, letting the liner hang over the edges of the slow cooker.
- Add garlic, lemon juice, oil, vinegar, seasoning and salt, whisking until well blended. Add chicken breasts. Cover and cook on LOW heat for 4-6 hours. Remove chicken and cut into slices. Place slices into remaining cooking liquid before serving.
- Shred or grate cucumber, then place grated cucumber on top of several paper towels. Squeeze to rid of as much excess moisture as possible. In a medium bowl, combine yogurt, shredded cucumbers, garlic, vinegar, lemon juice and dill. Add salt and pepper, to taste. Refrigerate at least 30 minutes before serving.
- Top warm pitas with chicken, tzatziki, greens, tomatoes, red onion and cucumbers. Serve with lemon wedges, if desired.
