Use your slow cooker to get tender flavorful chicken filling that is perfect for pita pockets. You’ll be surprised how few ingredients and how little effort it takes!
Lemon, yogurt and oregano are classic Greek flavors that come together in this impossibly easy recipe. The slow cooker makes the chicken tender and flavorful. A pita pocket holds it all together. Add some fresh veggies or tzatziki sauce and dig in!
I’ve been making this super simple recipe for at least 15 years now. I don’t know why I never thought to share it, I suppose because it is so simple.
When folks asked for more Greek inspired recipes on the Cooking With Carlee Facebook page, it was one of the first things I thought of. So I put some pitas on the grocery list and went to work.
After adapting the Greek lemon chicken soup for the instant pot, it was tempting to try to convert this too. While you certainly could do it, the recipe I’ve been using for years doesn’t lend itself well.
To make this filling in a pressure cooker, you would have to add liquid to build up the steam. That could make for a soggy sandwich when it’s all said and done.
So you’d have to drain the excess liquid. Unfortunately a lot of the flavor would go along with it.
It would not be the end of the world, you could just add it back in when you shred the chicken. However it seemed like sticking to the tried and true crock pot version would be easier.
Plus almost everyone has a slow cooker and I know some of you are still skeptical about the pressure cooker craze. You could always use the slow cooker function on your multi-cooker and have it both ways!
Using lemon pepper seasoning mix may seem like an odd way to add the lemon flavor. If you think about it though, it’s a great way to add a balance of seasoning without having to pull out a ton of ingredients.
Plus you get the lemon zing without adding any extra liquid. My husband loves using lemon pepper when he’s grilling, so it’s a pantry staple here anyway.
This particular time we stuffed whole wheat pita pockets with our flavorful filling. In our grocery store you can pick them up already sliced in the freezer section next to the bread dough.
I also have a recipe for homemade pita bread. If the pockets don’t come out perfectly, you can always fold the soft bread around the filling gyro style.
Tomato slices, thinly sliced onion or tzatziki sauce are all great additions to your sandwich. So are slices of fresh cucumber.
We had some cucumbers in our sandwiches and made a creamy dill cucumber salad to have on the side. It was a great light and delicious meal.
So now I’m curious what your favorite Greek inspired foods are. Tell me about them in the comments or on social media so I can try them too!
- 1 onion, chopped
- 2 pounds boneless skinless chicken (breasts or thighs)
- 2 teaspoons lemon pepper seasoning
- 1 teaspoon dried oregano leaves
- 3/4 cups plain yogurt
- 4 Pita Pockets cut in half for stuffing
- Spray slow cooker insert with non-stick spray. Add the chicken, onion, lemon pepper and oregano. Cover and cook on high for 4-6 hours or low for 6-8 hours.
- Shred the chicken with a couple of forks. Stir in the yogurt. Adjust the seasoning to your liking.
- Stuff in pita pockets and enjoy!
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Amount Per Serving: Calories: 322Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 102mgSodium: 507mgCarbohydrates: 20gFiber: 1gSugar: 3gProtein: 37g
All nutritional information is estimated and will depend on the exact ingredients you use.