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. Source: EatingWell Magazine, June 2020

Carolyn Malcoun


Ingredient Checklist


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.

  • 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.


Equipment: 6-qt. or larger slow cooker

Nutrition Facts

530 calories; 19.8 g total fat; 4.4 g saturated fat; 113 mg cholesterol; 670 mg sodium. 432 mg potassium; 48.6 g carbohydrates; 6 g fiber; 3 g sugar; 41.5 g protein; 101 IU vitamin a iu; 4 mg vitamin c; 50 mcg folate; 56 mg calcium; 5 mg iron; 94 mg magnesium;