Description
Chicken with garlic, lemon pepper, dill, and lemon juice encoated in creamy yogurt and then wrapped in a warm pita with diced cucumbers and cherry tomatoes. A perfect summer meal!
Ingredients
Scale
For the chicken:
- 1/4 cup fresh lemon juice
- 1/4 cup chicken broth
- 1/4 cup red wine vinegar
- 1 medium yellow onion, quartered
- 1 1/2 – 2 pounds boneless skinless chicken thighs or breasts (frozen is okay)
- 2 Tbsp minced garlic
- 2 tsp dried dill
- 2 tsp lemon pepper
- 1 tsp kosher salt
For the sauce:
- 1 cup plain Greek yogurt (I used full fat yogurt for optimal taste)
- 1 cucumber, peeled, seeded and diced into tiny pieces
- Dill, minced garlic, lemon juice, salt and pepper to taste
Ideas for serving:
- Pita bread
- Diced cucumber
- Sliced red onion
- Halved cherry tomatoes
- Feta Cheese
Instructions
- Add lemon juice, broth, vinegar, onion and chicken to the slow cooker. Sprinkle the garlic, dill, lemon pepper and salt on top of the chicken.
- Cover and cook on low for 4-6 hours. Remove the lid.
- Use tongs to place chicken on a cutting board. Shred or cut the chicken.
- Discard the broth and onions.
- Add chicken back into the crock. Turn off the slow cooker. Stir in the greek yogurt and cucumber to coat the chicken. Then add in dill, garlic, salt and pepper to taste. Squeeze a little fresh lemon juice into the pot as well. YUM!! Serve the chicken in pitas, in lettuce wraps or as a chicken sandwich of sorts. Store leftovers in the refrigerator. This recipe doesn’t hold well on the keep warm function.
Notes
I used my Ninja Auto-iQ 6 Quart Slow Cooker.*
- Category: Chicken
- Method: Slow Cooker
- Cuisine: Greek