1 medium onion, sliced
1 clove garlic, minced
1 lb. boneless, skinless chicken thighs, trimmed of fat
1½ teaspoons lemon pepper
½ teaspoon dried oregano
¼ teaspoon ground allspice
4 pita pocket breads
½ cup plain yogurt
1 tomato, sliced
½ cup chopped cucumber
1 medium red bell pepper, sliced in thin strips
1. In slow-cooker, combine onion, garlic, chicken, lemon pepper, oregano, and allspice; mix to coat chicken with seasoning.
2. Cover and cook onLOWfor 4–6 hours.
3. Heat pita bread as directed on package. Meanwhile, remove chicken from slow-cooker; place on cutting board. Using two forks, shred chicken.
4. To serve, stir yogurt into onion mixture in slow-cooker. Spoon chicken onto warm pita bread. With slotted spoon, transfer onion mixture onto chicken; top with tomato, cucumber, and red pepper strips.