Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 large red onion
  • 0.5 cup chicken bone broth
  • 1.5 cups 2% plain Greek yogurt
  • 1 large English cucumber
  • 6 whole wheat pitas
  • dried oregano
  • sharp lemon
  • slow roasted garlic
  • smoked paprika
  • cumin
  • fresh dill
  • salt
  • pepper
  • white wine vinegar
  • tomatoes
  • olives

Instructions:

  1. Prep the base. Layer the sliced red onions at the bottom of the crockpot. Note: This creates a rack for the chicken to sit on.
  2. Season the meat. Rub the chicken thighs with oregano, thyme, paprika, cumin, salt, and pepper.
  3. Arrange the pot. Place the seasoned chicken on top of the onions and add the smashed garlic cloves.
  4. Add liquids. Pour the chicken bone broth and lemon juice over the chicken.
  5. Start the cook. Cover and set to Low for 6 hours until the chicken is tender and yields to a fork.
  6. Prep the cucumber. Grate the English cucumber and squeeze it firmly in a towel to remove all excess water.
  7. Whisk the sauce. Combine yogurt, grated cucumber, minced garlic, dill, and white wine vinegar in a bowl.
  8. Toast the bread. Warm the whole wheat pitas in a dry pan for 1 minute per side until flexible and steaming.
  9. Shred and serve. Remove chicken from the pot, shred it roughly, and pile onto pitas with tomatoes, olives, and a heavy dollop of tzatziki.