It seems to me like Fix and Forget Friday rolls around awfully fast……good thing I have an over-obsession with my crock pot. Anyway, today we’re fixing chicken. This dish is super easy and very tasty….of course it’s tasty. I sure wouldn’t post a nasty recipe on here – I have my reputation to think about. I save my nasty recipes for Barry who has to love me even if he wants to yak at dinner. I digress. Onward!
For this Greek dish, you’ll need boneless chicken thighs, onion, garlic, lemon pepper, oregano, cinnamon, salt, pita bread, sour cream, and chopped tomato. What makes this dish “Greek?” Well, the spices I guess. I actually have no idea why it’s Greek. I just know this is a recipe I modified from a cookbook and it was called GREEK Chicken. So, I went with it. If it’s in a book, it must be true – just like the internet.
Lay your chicken thighs down in the bottom of a greased crock. Lay some thinly sliced onion on top. Am I the only one that thinks that raw chicken just looks……weirdo? Dollop some garlic on top of that……not too much because you do have to be around other people.
In a very small bowl, mix up the lemon pepper, oregano, cinnamon, and salt. Sprinkle this over the chicken. Guess what? No stirring. I know……I just like saving spoons from having to be washed. Sprinkling is better than stirring – although for me, they still create the same amount of mess. Just call me Grace; Barry does.
Cover and cook on low for about 6 hours. You could let it go for 8 if you needed to – like if you get busy dusting and forget all about dinner. Or if you’re cleaning all the baseboards in the house. Or if your nostrils aren’t working and you can’t smell that the chicken is done. Those are good excuses.
Take a break from all that dusting and chop up some tomato. It will be the topping for your pita. I got all the “goop” out of my tomato so it wouldn’t be watery. I do this by cutting it in half and then squeezing its guts out over the sink. It’s a very technical process.
While the chicken is out of the crock, go ahead and stir some sour cream into the juices and onion left down in there. Sour cream makes everything better. Sometimes Annie just asks for a plate of sour cream. But I would NEVER let her eat just plain sour cream. *Cough*
Pop the chicken back into your crock and stir it up. It should look like this and taste like heaven…..not that I would know before dinner how it tasted. Because I would never taste dinner before I served it. *Cough*
You serve this lovely dish by using pita bread as a taco, like shown. Add tomato. I haven’t made pita bread before, so I buy this delicious version from a lady at the Farmer’s Market. *Slobber* If you don’t want that much bread (I can still love you), then cut your pitas in half and open them up, spooning the chicken down into the pocket and sprinkle tomatoes on top.
And yes, there is a bite out of the pita. Annie doesn’t live by my same rule of not eating dinner before it’s dinnertime. *Cough*
NOTE: This dish makes four servings.
Crock Pot Greek Chicken Pitas
½ cup sliced onion
1 pound boneless, chicken thighs
1 ½ teaspoons lemon pepper seasoning
1 garlic clove, minced
¼ teaspoon cinnamon
½ teaspoon oregano
1 teaspoon salt
½ cup sour cream
Lay chicken in the bottom of a greased crock. Place onions on top and sprinkle garlic over everything. Place lid on and cook on LOW for 6-8 hours. When chicken is done, remove it from the crock and shred it with two forks. While chicken is out of the crock, stir in sour cream. Add chicken back to crock and stir well. Ladle chicken onto warm pita bread, using it as a taco. Sprinkle with tomato. Fold over and serve.
Yield – 4 servings
*This post is linked at Think Pink Sunday on Flamingo Toes, at Frugal Days Sustainable Ways at Frugally Sustainable, at Cooking Thursday on Diary of a Stay At Home Mom, at Simple Lives Thursday on GNOWFGLINS, and at Healthy 2Day Wednesday on Day2Day Joys.