Crock Pot Greek Chicken with Homemade Tzatziki Sauce Recipe

When Paul and I lived in Louisiana, we were introduced to some Greek and Lebanese restaurants. Then we tried out the Taziki’s chain in Montgomery and then we tried the Pita chain. Both were good and mostly satisfied our craving, but we wanted to be able to recreate something with those flavors at home. We were finally able to with the recipe I’m sharing today! I ended up using two different recipes, both from screenshots of Instagram stories I saw. To top it off, I didn’t take the screenshot correctly where I could see the person who posted it. So, there’s no link for me to give you. I’ll try to be as thorough as possible as I relay it to you. But please know that I do not take credit for creating this recipe.

Ingredients

Crock Pot Greek Chicken
Ingredients:
1 lb boneless, skinless chicken breasts (double for extras throughout the week)
2 tbsp extra virgin olive oil
2-3 garlic cloves (whole)
1/4 cup lemon juice
1 tbsp oregano
2 tsp salt
1 tsp pepper
3 tbsp red wine vinegar
1/2 cup red onion, diced
1/2 cup water

Toppings:
Diced tomato (I used Roma)
Cucumber
Lettuce (I used Romaine)
Homemade Tzatziki sauce
Pita Bread
Feta Cheese

Tzatziki Sauce
Ingredients:
1 large cucumber
2 cloves garlic, minced
1/4 cup extra virgin olive oil
16 ounces strained Greek yogurt
1 1/2 tbsp red wine vinegar
1/4 tsp salt
1 tbsp fresh dill, chopped

Directions

Crop Pot Chicken
1. Mix all ingredients (minus toppings) in crock pot.
2. Cook on low for 6-8 hours, shred chicken- I removed the chicken from the crock pot to shred it. I suggest reserving the liquid to spoon over the chicken when making your plate.
3. Serve on pita with all diced tomato, cucumber, lettuce, tzatziki sauce, and feta.
*We ate ours as a sort of open-faced sandwich style. We put the pita on the bottom then layered everything on top of it. We both went for a whole pita but decided we’d rather a half.
*We also had some leftover rice and put a little of that over the pita before adding the chicken. It was a good addition but not necessary.

Tzatziki Sauce
1. Grate cucumber so it’s in shreds. Remove the water by placing grated cucumber in cheese cloth, paper towels, or tea towel and squeeze out excess water. Set aside.
2. In a medium bowl, add oil and minced garlic. Whisk quickly (or as my screenshot says-violently) to help blend the garlic flavor into the oil. About 1 minute of whisking will do it.
3. Add yogurt, cucumber shreds, and rest of tzatziki ingredients to the bowl with oil and garlic. Mix well with whisk or spatula. Store in fridge until meal is ready.
*Take the extra time to make this. It makes all the difference! You can do it the night before and just store it in the fridge.

Seriously, this was so delicious! The tzatziki sauce really made the dish and tasted incredibly fresh. I highly recommend giving this one a try. Let me know if you do!