2 lbs. boneless skinless chicken breast
1 red onion sliced (plus additional for serving, if desired)
Juice of 1 lemon
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme leaves
1 teaspoon minced garlic
Olive oil about 1 tablespoon, salt, and pepper
1/4 English cucumber, peeled
8 oz (1 cup) Cold plain Greek yogurt
2 cloves garlic, finely minced
1/3 cup chopped dill, fresh or dried
1 1/2 Tbsp freshly squeezed lemon juice
1/2 tsp salt, or to taste
1/8 tsp black pepper
For serving: pita bread or rice or salad, feta cheese, sliced red onion, sliced olives, sliced tomatoes, lettuce, sliced cucumber
Combine all of the tzatiki sauce ingredients in a mixing bowl, cover with saran wrap and place in the fridge until later.
Add the chicken breast to a slow cooker. Drizzle with olive oil. Season liberally with salt and pepper. Add oregano, basil, thyme, and garlic. Squeeze the lemon over the top.
Cover and cook on low for about 4-6 hours, or on high for about 2-3 hours. Season with additional salt and pepper, to taste. Chop chicken or shred with a fork before serving.
Pile the chicken on top of pita bread, rice, or salad. Garnish with Tzatziki sauce, feta cheese, olives, and fresh veggies.