Slow Cooker Garlic Lamb And Lemon Chicken Pockets

Slow Cooker Garlic Lamb And Lemon Chicken Pockets

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Both of these Greek pita recipes are fantastic. They are both incredibly easy to make and wonderfully delicious. Serve with toppings of your choice and a side of lemon fries with paprika.

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Chicago, IL

Time needed

10 min preparation + 8 hour cooking

Serving Size / Yield

6 servings

Ingredients

  • 1 4-6 lb boneless leg of Lamb
  • Juice and Zest of 1 Lemon
  • 8 Garlic Cloves, peeled and crushed
  • 4 tbs Extra-Virgin Olive Oil
  • 3 tbs Oregano
  • Kosher Salt and Freshly Ground Black Pepper
  • Lemon Chicken:
  • 6 boneless skinless Chicken Breasts
  • 1 tsp Oregano
  • ½ tsp Seasoning Salt
  • ¼ tsp Pepper
  • ½ tsp Lemon Zest
  • ½ C Chicken Broth
  • 3 Garlic Cloves, peeled and crushed
  • 3 tbs Lemon Juice
  • Pockets & Toppings:
  • 6 Pita Pockets or Naan
  • Tzatziki, Tahini, or Hummus for spreading
  • Lettuce
  • Fresh Tomatoes, sliced
  • Crumbled Feta Cheese
  • Swiss Cheese, if desired

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Directions

Both of these recipes require a crockpot. If you happen to have two crockpots, feel free to make both dishes in a potluck setting. Both recipes should serve approximately six people.

For the slow cooker garlic lamb: Rub the lamb with a generous amount of salt and pepper and place in your slow cooker. Pour the olive oil on top of the roast and sprinkle the oregano on top. Add the zest and lemon juice. Scatter the crushed garlic cloves around the lamb and cover the pot. Cook on high for approximately four to five hours or until the lamb is tender.

For the Lemon Chicken: Carefully pour the chicken broth into the crockpot along with the lemon zest and juice. Rub the chicken with a generous amount of salt and pepper and place in your slow cooker. Set the crushed garlic pieces around the chicken and cover the pot. Cook on low for six to eight hours.


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