Greek Chicken Pita Folds

Found this recipe on LDS Living.  The chicken part is done in the crockpot and then served over pitas. Using fresh veggies (tomatoes, cucumbers, and optional peppers) makes this taste fresh.  We also like to add feta cheese (what don't we like to add feta cheese to?)

Greek Chicken Pita Folds

Makes 4 servings

· 1 medium onion, sliced

· 1 clove garlic, minced

· 1 lb. boneless, skinless chicken thighs, trimmed of fat

· 1½ teaspoons lemon pepper

· ½ teaspoon dried oregano

· ¼ teaspoon ground allspice

· 4 pita pocket breads

· ½ cup plain yogurt

· 1 tomato, sliced

· ½ cup chopped cucumber

· 1 medium red bell pepper, sliced in thin strips

1. In slow-cooker, combine onion, garlic, chicken, lemon pepper, oregano, and allspice; mix to coat chicken with seasoning.

2. Cover and cook on LOW for 4–6 hours.

3. Heat pita bread as directed on package. Meanwhile, remove chicken from slow-cooker; place on cutting board. Using two forks, shred chicken.

4. To serve, stir yogurt into onion mixture in slow-cooker. Spoon chicken onto warm pita bread. With slotted spoon, transfer onion mixture onto chicken; top with tomato, cucumber, and red pepper strips.