Crockpot Greek Chicken Pitas with Tzatziki

Why You’ll Love This Recipe

• Slow cooker convenience makes it hands-off and stress-free.

• Marinated chicken turns out tender, juicy, and full of Mediterranean flavor.

• Fresh vegetables and tangy tzatziki add brightness and crunch.

• Perfect for a customizable family meal—everyone can build their own pita.

• Great for meal prep and leftovers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 lbs boneless, skinless chicken thighs
• 1/2 cup plain Greek yogurt
• 1/4 cup lemon juice
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 2 teaspoons dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Pita bread, for serving
• Toppings: sliced cucumber, tomato, red onion, feta
• Tzatziki sauce, for serving

Directions

1. In a medium bowl, mix together Greek yogurt, lemon juice, garlic, olive oil, oregano, salt, and black pepper.

2. Place chicken thighs into the slow cooker.

3. Pour the yogurt marinade over the chicken, ensuring it’s coated well.

4. Cover and cook on low for 6–7 hours or on high for 3–4 hours until chicken is tender.

5. Once cooked, shred or slice the chicken.

6. Serve inside pita bread with cucumber, tomato, red onion, feta, and tzatziki sauce.

Servings and timing

This recipe makes 4 servings.
Cook time: 6–7 hours on low or 3–4 hours on high.
Prep time: 10 minutes.
Total time: about 6 hours 15 minutes (using the low setting).

Variations

• Use chicken breasts instead of thighs for a leaner option.

• Swap pita bread for lettuce wraps for a low-carb version.

• Add kalamata olives for extra Mediterranean flavor.

• Make it spicy by adding crushed red pepper or a drizzle of harissa.

• Try whole wheat or gluten-free pita to suit dietary needs.

Storage/Reheating

Store leftover chicken in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze for up to 2 months. Reheat gently in the microwave or on the stovetop with a splash of chicken broth to keep it moist. Assemble pitas fresh before serving to maintain the best texture.

FAQs

Can I make this recipe with chicken breasts instead of thighs?

Yes, chicken breasts work well, but they may be slightly less juicy than thighs.

Do I need to marinate the chicken overnight?

No, since the chicken cooks in the marinade, no advance marinating is necessary.

Can I make this recipe ahead of time?

Yes, you can cook the chicken ahead and reheat it when ready to serve.

What type of pita bread works best?

Soft, fluffy pita or flatbread works best for holding the fillings.

Is this recipe gluten-free?

The chicken itself is gluten-free, but you’ll need gluten-free pita or wraps.

Can I make tzatziki sauce at home?

Yes, you can make tzatziki with Greek yogurt, cucumber, garlic, lemon juice, and dill.

Can I double this recipe?

Yes, you can double the ingredients and use a larger slow cooker.

How do I prevent the chicken from drying out?

Cooking on low heat and using thighs helps keep the chicken tender.

Can I use fresh oregano instead of dried?

Yes, use about 1 tablespoon of fresh oregano in place of dried.

What toppings go well with Greek chicken pitas?

Traditional toppings include cucumber, tomato, red onion, feta, and tzatziki, but you can also add olives, hummus, or roasted peppers.

Conclusion

Crockpot Greek Chicken Pitas with Tzatziki are a simple yet flavorful meal that’s perfect for busy weeknights or casual gatherings. With tender slow-cooked chicken, fresh vegetables, and creamy sauce, this recipe delivers all the classic Greek flavors with minimal effort. Serve it family-style and let everyone build their perfect pita.