Crockpot Greek Chicken Pitas with Tzatziki and Cucumber + Tomato Salad

These ((CROCKPOT))Greek Chicken Pita Pockets are FULL of flavor and makes a great anytime meal! The Tzatziki sauce is to die for-it makes a veggie dip too!

INGREDIENTS
Chicken 
1 lb boneless, skinless chicken breasts
4 cloves garlic, minced
¼ cup lemon juice (preferably freshly squeezed)
1 tablespoon olive oil
1 teaspoon salt
2 tablespoons red wine vinegar
1 teaspoon dried oregano
Whole wheat pita pockets, for serving
Mixed greens or romaine lettuce, for serving

Tzatziki Sauce

¾ cup plain Greek yogurt
1 cup English or Persian cucumber, peeled (if desired) and diced
1 clove garlic, minced
1 teaspoon fresh dill, chopped
Juice of 1/2 a lemon (or more)
Salt, to taste

INSTRUCTIONS

1. Combine tzatziki ingredients in a bowl and mix well. Chill about an hour before serving to allow the flavors to marry.
2. Spray inside of the crockpot with cooking spray or use a liner; add chicken.
3. Combine garlic, lemon juice, olive oil, salt, vinegar, and oregano; pour over chicken.
4. Cook on high 2-3 hours or on low for 3-4 hours (do not overcook or chicken will get dry!). 
5. When chicken is done, shred with a fork and toss in juices from the crockpot.
6. Pile chicken into a pita pocket and top with mixed greens and lots of the tzatziki sauce!
7. Serve cucumber and tomato salad on the side!

Cucumber and Tomato Salad
1 pint cherry tomatoes, halved
1 English cucumber, diced
2 tablespoons red wine vinegar
1 tablespoon olive oil
Salt and pepper to taste

1. Toss all ingredients in a large bowl, season to taste and serve!