Ingredients

The following ingredients have 6 Servings
  • 1.5 lb boneless skinless chicken breasts
  • 1 onion (chopped)
  • 2 cloves garlic (minced)
  • 1 teaspoon dried oregano leaves
  • ½ teaspoon each salt and freshly ground pepper
  • 3 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • Juice of half a medium lemon
  • ⅓ cup water
  • 1 cup plain 2% Greek yogurt
  • Half a medium cucumber (finely grated)
  • 3 cloves garlic (minced)
  • 1 teaspoon dried dill weed
  • 1 teaspoon dried oregano leaves
  • Juice of ½ medium lemon
  • Salt and pepper (to taste)
  • 1 1/2 lb mini potatoes
  • 2 tbsp. olive oil
  • 2 cloves garlic (minced)
  • 1/2 tsp salt and freshly ground pepper

Instruction

  • To make the chicken: Place the chicken breasts in a slow cooker. In a small bowl, combine the onion, garlic, oregano, salt, pepper, olive oil, red wine vinegar, lemon juice, and water. Pour over chicken. Cook on low for 6-8 hours or high for 4-6 hours. Once the chicken is cooked, shred using two forks.
  • To make the tzatziki: In a medium bowl, combine Greek yogurt, cucumber, garlic, dill, and oregano and lemon juice. Season with salt and pepper, to taste. Refrigerate for 30 minutes to allow the flavours to blend.
  • To make the potatoes: preheat the oven to 375 degrees F. Place the mini potatoes, olive oil, minced garlic, salt and pepper in a large bowl and toss to combine. Distribute the potatoes evenly on a baking sheet. Roast in oven for 45 minutes to an hour, or until soft when pierced with a fork.
  • To assemble the stuffed mini potatoes: Cut each mini potato down the centre, approximately 3/4 of the way down, without slicing all the way through. Evenly distribute the shredded chicken among the potatoes, inserting it into the area that was cut. Top each stuffed potato with a dollop of tzatziki and garnish with a sprig of fresh dill or parsley, if desired.