This recipe is quick, fresh and simple to assemble. The slow cooker is optional but useful when your day is busy—add the chicken in the morning and dinner practically makes itself. In minutes you can have a flavorful, spring-inspired meal that tastes like you spent more time on it than you did.
The bright lemon and fresh rosemary give this dish a light, seasonal feel. As the weather warms, I find myself craving fresher, lighter meals—does that happen to you too?
I love the crunchy topping here for texture and brightness. Kalamata olives add a salty, briny note that pairs perfectly with feta and cucumber.
To save time I use store-bought pita pockets. Homemade is great if you have the time, but packaged pitas work well when you want a fast weeknight meal.
Slow Cooker Greek Chicken Pita Wraps
Jennifer Draper
Pin Recipe
8 (per pita)
365 kcal
Ingredients
- 1 1/2 pounds boneless skinless chicken breast
- 2 lemons, juiced
- 1 fresh rosemary sprig, chopped
- 1/4 cup olive oil
- 3 garlic cloves, peeled and chopped
- 1/4 teaspoon sea salt
- 1 English cucumber, quartered and chopped
- 1 cup chopped kalamata olives
- 1/4 cup chopped red onion
- 1/4 cup crumbled feta cheese
- 2 tablespoons red wine vinegar
- 8 pita pockets
Instructions
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Add chicken breasts to the slow cooker and pour lemon juice over them. Add chopped rosemary, olive oil, garlic and sea salt.
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Cover and cook on high for 3–4 hours or on low for 6–8 hours, until the chicken is tender.
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Remove the chicken and shred it with two forks.
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Toss the chopped cucumber, kalamata olives, red onion and feta with the red wine vinegar.
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Fill pita pockets with shredded chicken and the cucumber mixture, then serve.
Nutrition
Carbohydrates: 37g
Protein: 25g
Fat: 13g
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Want more fresh ideas that use the slow cooker to make life easier? Try other simple slow-cooker chicken recipes for seasonal, satisfying dinners that come together with minimal effort.
