- 1
- 370 mins
Ingredients
- Chicken:
- 2 2 2 lb boneless skinless chicken breast (or use skinless thighs)
- 2 2 2 cloves garlic, finely chopped or grated
- 1 1 1 teaspoon dried oregano leaves
- 1/2 1/2 1/2 teaspoon dried dill weed
- Pinch Pinch of crushed red pepper flakes
- 1/2 1/2 1/2 teaspoon salt
- 1/2 1/2 1/2 teaspoon pepper
- 3 3 3 tablespoons olive oil
- 1 1 1 tablespoon red wine vinegar
- 1/2 of 1/2 medium lemon
- 1/3 1/3 1/3 cup water
- Tzatziki:
- 16 16 100 2-lb Yoplait® Greek 100 plain yogurt (from 2-lb container)
- 1/2 1/2 1 English (hothouse) cucumber or 1 regular cucumber, peeled, seeded and diced small
- 2 to 3 2 to 3 3 cloves garlic, grated or finely minced
- 1 1 1 tablespoon white wine vinegar
- 1 1 1 teaspoon dried dill weed
- 1 1 1 teaspoon dried oregano leaves
- to and pepper, to taste
- 1/2 of 1/2 medium lemon
- 1 1 1 tablespoon extra-virgin olive oil
- Tortillas and Toppings:
- 8 to 12 8 to 12 12 Old El Paso™ Stand 'N Stuff™ soft flour tortillas, heated as directed on package
- 1 1 1 red onion, sliced
- 1 1 1 cup grape tomatoes, sliced
- 1 1 1 cup crumbled feta cheese (4 oz)
Preparation
Step 1
1
Spray 4-quart slow cooker with cooking spray. Add all Chicken ingredients to slow cooker; stir. Cover; cook on Low heat setting 6 to 8 hours or on High heat setting 4 to 6 hours.
2
Meanwhile, make Tzatziki. Pour any liquid off the surface of the Greek yogurt. In medium bowl, stir together all Tzatziki ingredients except oil. Drizzle 1 tablespoon oil over top. Cover and refrigerate at least 30 minutes before serving to allow flavors to meld.
3
Remove cooked chicken from slow cooker, and shred with 2 forks. Divide chicken among tortillas. Top each with Tzatziki, red onion, grape tomatoes and feta cheese.
Expert Tips:
I find it best to use full fat Greek yogurt for this, but 2% works as well. You want the yogurt to be thick, so if your Greek yogurt seems thin, strain it through a fine mesh strainer.