Chicken Veggie Pitas

Ethnic flavors are wonderful additions to the classic chicken sandwich. Just remember to place hard vegetables, like onion, potatoes, carrots, and garlic, on the bottom, and top with meats and tender vegetables. Cheeses and dairy products are stirred in at the end.

1  onion, chopped
1  leek, rinsed and chopped
3 cloves garlic, minced
6  boneless, skinless chicken breasts
1/2 teaspoon salt
1/8 teaspoon pepper
1 teaspoon dried oregano
1/2 cup chicken broth or broth made with {chicken broth powder}
1 cup crumbled feta cheese
4 to 5  whole wheat pita breads
1  green bell pepper, chopped
1 cup thick Greek yogurt
1 tablespoon minced fresh mint
1/2 cup diced, seeded cucumber
Place onion, leek, and garlic in bottom of a 4-quart slow cooker. Sprinkle chicken with salt, pepper, and oregano and add.

Pour chicken broth into slow cooker; cover and cook on low for 5 to 7 hours until chicken is thoroughly cooked. Meanwhile, combine all topping ingredients, cover, and refrigerate.

When chicken is done, shred and stir into leek mixture with cheese. Make sandwiches with pita bread and yogurt topping.

Ease of Preparation: Easy

Preparation Time: 15 min

Cook Time: 5-7 hrs

Servings: 6 to 8

Recipe By: Linda Johnson Larsen

From:  Knack Slow Cooking
Used with permission of Knack