For the past three months, I've made a batch of this slow cooker Greek chicken at least once a week. From the first bite, it's been a family favorite, used for filling pitas, mixing in salads, or topping a pizza. The method is simple: start building flavor with Greek seasoning (my favorite Greektown "Billygoat" Seasoning comes from The Spice House) and then add more of each of the individual ingredients like oregano, lemon zest, and pepper to bump up it up even more. Bind the ingredients together with a bit of olive oil, and let the slow cooker do the rest. A quick shredding with two forks (or, as one of my readers suggested, a whir in the KitchenAid stand mixer) yields a large batch of ready-to-use or ready-to-freeze chicken. I love to toss some of this shredded chicken into a baby kale salad, with poppyseed or vinaigrette dressing, or into a chopped vegetable Greek salad. For picnics, roll-ups made with colorful spinach and tomato tortillas are lots of fun, easy to pack and transport, and everyone loves them.
Slow cooker Greek chicken roll-ups with tomato, olives and feta cheese
From the pantry, you'll need: garlic, oregano, lemon, olive oil, kosher salt, black pepper, feta cheese, olives, tortillas.
Serves 6 or more.
6 boneless, skinless chicken breast halves, trimmed
2 Tbsp Greek seasoning
1 Tbsp minced garlic
1 tsp dried oregano
1/4 tsp kosher salt
1/4 tsp fresh black pepper
Zest of 1 lemon
1/4 cup olive oil
6 large flour tortillas (I like spinach tortillas)
1/2 cup crumbled feta cheese
1/2 cup diced tomato
1/4 cup chopped kalamata olives
Place first 8 ingredients in a large mixing bowl. Use your very clean hands to mix everything together, making sure that each piece of chicken is coated on all sides with oil and seasonings.
In a 5- or 6-quart slow cooker, arrange all of the chicken in a single layer.
Cook on LOW for 5 hours. Remove the chicken to a bowl.
When the chicken is slightly cooled, use two forks to shred it. At this point, you can refrigerate or freeze the chicken.
To assemble the roll-ups: Set all 6 tortillas out on the countertop. Divide the remaining ingredients equally, piling them up at one end of the tortillas. Add a few spoonfuls of the chicken.
Fold the bottom of the tortilla over the filling, then fold the sides in toward the center. Continue rolling until the filling is fully encased (like an envelope). Secure the roll-up with two toothpicks; then, use a serrated knife to cut the roll-up in half.
For a picnic, wrap each half tightly in aluminum foil. Refrigerate until ready to transport or serve.
More picnic-perfect chicken sandwiches and roll-ups:
Slow cooker coffee chipotle pulled chicken roll-ups, from The Perfect Pantry
Slow cooker hoisin chicken and slaw sandwiches, from The Perfect Pantry
Spicy shawarma chicken wraps, from Jeanette's Healthy Living
Santa Fe chicken salad wrap, from Good Life Eats
Chicken pesto wraps, from Weelicious
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