Crock-Pot Greek Chicken (for Salads or Pita Sandwiches)
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 4
  • 1 Small Onion, sliced
  • 2 Chicken Breasts (cut in half, frozen is fine!)
  • 1 Teaspoon Olive Oil
  • ½ Teaspoon Oregano
  • ½ Teaspoon Garlic Powder
  • 1 Teaspoon Lemon Seasoning (I used a Weber Zesty Lemon blend)
  • ½ Teaspoon Salt if Lemon Seasoning is Salt-Free
  • 1 Tablespoon Lemon Juice
  1. Put sliced onions on the bottom of the dip sized Crock-Pot.
  2. Add chicken, and cover with the remaining ingredients.
  3. Turn Crock-Pot to low for 4-6 hours, until chicken is tender enough to shred with a fork.
  4. Remove chicken to shred with two forks and return to Crock-Pot.
  5. Mix chicken with onions and liquid.
  6. Use chicken as filling in pita sandwiches with tomatoes, lettuce, and tzadziki sauce OR as topping on a Greek salad with a bed of greens, your favorite veggies, tzadziki sauce and pita chips*.
* I used the toaster oven on broil setting until crisp to make my own pita chips from sliced multi-grain pitas and topped with cooking spray and my favorite seasonings.
Recipe by Crock-Pot Ladies at