Ingredients:

  • 2 lbs boneless, skinless chicken thighs, trimmed of excess fat
  • 1 medium red onion, thinly sliced
  • 6 cloves garlic, minced
  • 1/4 cup extra virgin olive oil
  • 1/4 cup fresh lemon juice
  • 2 tbsp red wine vinegar
  • 1 tbsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 cup plain Greek yogurt, full fat
  • 1 cup English cucumber, grated and squeezed dry
  • 2 cloves garlic, grated
  • 1 tbsp fresh dill, chopped
  • 1 tbsp lemon juice
  • 1 pinch salt
  • 6 Greek pitas, thick and fluffy
  • 0.5 cup cherry tomatoes, sliced
  • 0.5 cup cucumber, sliced
  • 0.25 cup kalamata olives
  • 0.25 cup crumbled feta cheese

Instructions:

  1. Place the sliced red onions at the bottom of a 6-quart slow cooker to create a vegetable rack.
  2. In a medium bowl, whisk together the olive oil, 1/4 cup lemon juice, red wine vinegar, minced garlic, oregano, thyme, paprika, salt, and pepper.
  3. Arrange the chicken thighs over the onions and pour the marinade evenly over the meat. Cover and cook on Low for 6 hours (or High for 3 hours).
  4. While the chicken cooks, prepare the tzatziki by combining Greek yogurt, squeezed-dry grated cucumber, grated garlic, dill, 1 tbsp lemon juice, and a pinch of salt. Refrigerate until serving.
  5. Once cooked, remove the chicken and shred using two forks. For a crispy finish, spread shredded chicken on a sheet pan and broil for 5 minutes until edges are caramelized.
  6. Warm the pitas and assemble by layering the shredded chicken, tzatziki, tomatoes, cucumbers, olives, and crumbled feta.