We serve these lemon-oregano chicken pitas with lots of fixings tucked in, but you could ditch the pita and serve it all over cooked bulgur, cauliflower rice or a bed of greens.

Carolyn Malcoun
Source: EatingWell Magazine, June 2020

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Recipe Summary

active:
35 mins
total:
4 hrs 35 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine lemon zest and juice, cumin, oregano, 2 teaspoons garlic, allspice and 1/4 teaspoon each salt and pepper in a 6-quart or larger slow cooker. Add chicken and toss to coat. Cook on Low for 4 hours.

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  • Meanwhile, whisk tahini, water, harissa, the remaining 1 teaspoon garlic and 1/8 teaspoon each salt and pepper in a small bowl. Refrigerate until ready to serve.

  • Transfer the chicken to a clean cutting board and let rest for 5 minutes. Shred the chicken and toss in a bowl with 1/4 cup of the juices from the slow cooker and the remaining 1/8 teaspoon each salt and pepper. Serve the chicken in pitas with the sauce and lettuce, tomato and onion, if desired.

Tips

Equipment: 6-qt. or larger slow cooker

Nutrition Facts

530 calories; protein 41.5g 83% DV; carbohydrates 48.6g 16% DV; exchange other carbs 3; dietary fiber 6g 24% DV; sugars 2.7g; fat 19.8g 31% DV; saturated fat 4.4g 22% DV; cholesterol 113.3mg 38% DV; vitamin a iu 101.2IU 2% DV; vitamin c 4mg 7% DV; folate 50mcg 13% DV; calcium 55.7mg 6% DV; iron 5.1mg 28% DV; magnesium 94.1mg 34% DV; potassium 431.8mg 12% DV; sodium 670.4mg 27% DV.