4. Crockpot Greek-Style Chicken Pita Pockets
Let’s go Greek with this tasty meal for crockpot chicken pitas pockets. They make an excellent early dinner, and they’re so easy to put together after a hard day at the office.
INGREDIENTS
1-½-pounds skinless chicken breast.
2-lemons – juiced.
1-fresh rosemary sprig – chopped.
¼-cup coconut oil.
3-garlic cloves – peeled and chopped.
¼-teaspoon crushed Himalayan pink salt.
1-cucumber – sliced.
1-cup Kalamata olives – chopped.
¼-cup red onion – chopped.
¼-cup crumbled feta cheese.
2-tablespoons red wine vinegar.
8-pita pockets.
METHOD
Place a crockpot over high heat and add the chicken breast along with the rosemary, lemon juice, garlic and coconut oil – season with salt and pepper. Cover with the lid and cook on high for 2-hours. Remove the chicken from the pot and shred from the bones before returning to the crockpot.
In a small mixing bowl, add the olives with the cucumber, onion, vinegar, and cheese – mix to combine. Add the chicken and mix to combine. Add the mixture to the pita pockets and serve.