Our family has no links to Greece of any kind, but we always have a great time at Salt Lake City’s annual Greek Festival. One of my favorite things is the food. My kids are big fans of this Greek-inspired meal.
—CAMILLE BECKSTRAND LAYTON, UT
PREP: 20 MIN. • COOK: 3 HOURS • MAKES: 8 SERVINGS
2 medium onions, chopped
6 garlic cloves, minced
1 teaspoon lemon-pepper seasoning
1 teaspoon dried oregano
1/2 teaspoon ground allspice
1/2 cup water
1/2 cup lemon juice
1/4 cup red wine vinegar
2 tablespoons olive oil
2 pounds boneless skinless chicken breasts
8 whole pita breads
Toppings: tzatziki sauce, torn romaine and sliced tomato, cucumber and onion
1. In a 3-qt. slow cooker, combine the first nine ingredients; add the chicken. Cook, covered, on low 3-4 hours or until chicken is tender (a thermometer should read at least 165°).
2. Remove chicken from slow cooker. Shred with two forks; return to slow cooker. Using tongs, place chicken mixture on pita breads. Serve with toppings.