Slow Cooker Chicken Breast Mini Pita Sliders
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Slow Cooker Chicken Breast Mini Pita Sliders
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These Slow Cooker Chicken Breast Pita Sliders are the perfect, family-friendly sliders for an easy, summer meal.
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Ingredients
For the pitas
- 1 cups bread flour (or all purpose flour)
- 1/4 cup warm water
- 2 tbsp warm whole milk
- 1/2 tsp sugar
- 1/2 tsp active dry yeast
- 1 tbsp olive oil
- 1/2 tsp salt
For the chicken
- 450 g chicken breasts
- 1 tsp salt
- 1/2 tsp pepper
- 2 garlic cloves, pressed
- 1 tbsp dried oregano
- 1/2 lemon, juiced
- 1/2 tsp ground cumin
- 2 tbsp plain greek yogurt
- 2 tbsp olive oil
- 1/3 cup chicken broth
For serving
- tzatziki (use our best ever tzatziki recipe)
- pickled red onions (use our pickled onion recipe)
- fresh dill or fresh mint
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Instructions
For the pitas
- To a medium bowl add warm water and milk (temperature should be very warm to the touch but not too hot that you can’t hold a finger in the water for a few seconds).
- Whisk in the sugar first and then the yeast. Let sit for 5-10 minutes until it becomes frothy.
- Whisk in the olive oil and salt.
- Use a wooden spoon to stir in the flour and mix until a shaggy dough forms. Transfer the dough to a floured surface and knead for 10 minutes until the dough becomes more smooth and elastic.
- Put the dough back into the mixing bowl and cover with plastic wrap. Place in a warm spot to rise until doubled in size, about 1 1/2 hours.
- After the first rise, put the dough back onto a floured work surface and form the dough into a circle so you can divide it into 10 equal pieces. The dough might be sticky so feel free to wet your hands with water and dust the dough with flour if needed.
- Form the 10 pieces of dough into small circles and place on a parchment lined baking sheet. Let rest covered with a tea towel for 1 more hour.
- After the second rise, roll or use your fingers to press each dough circle into 2 inch wide circles.
- Heat a cast iron or heavy-bottomed non-stick skillet over high heat and once hot (this may take 3-4 minutes) turn to medium heat. Place 3-4 rolled out mini pitas in the pan, leaving enough space between for them to cook. Cook for 1 minute 30 seconds and flip. Cook for 1 minutes 30 seconds more. Then, drizzle a little olive oil on the mini pitas (both sides). Cook for 1-2 more minutes, flipping every minute for a total of 4-5 minutes. The pitas should be a deep golden brown and puffed up. Repeat the cooking process until all the mini pitas are cooked.
For the chicken
- Add the chicken to the Instant Pot. To a small bowl add the salt, pepper, pressed garlic, dried oregano, lemon juice, cumin, yogurt, olive oil and chicken broth and whisk to combine. Pour over the chicken in the instant pot and close the lid (leave the vent in the ‘on / open’ position if you don’t have the clear instant pot lid).
- Press slow cook and set for 1.5 hours. Once the chicken is cooked through, shred the chicken in the juices and set aside to cool a bit.
To make the mini pita sliders
- Add the mini pitas to a platter and assemble by layering tzatziki on each mini pita followed by shredded chicken (make sure to use a fork to layer the chicken so you don't bring all the juice with it), followed by pickled onions and fresh dill or fresh mint.
Notes
- Make the pitas ahead of time! Make them a day ahead of serving this appetizer and store in an airtight container until ready to use.
- You can also make the pickled onions and/or tzatziki ahead of time too.
- If you have leftover chicken it's delicious when enjoyed in our Homemade CAVA Bowl Recipe with Instant Pot Chicken
Nutrition Information
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Calories
151kcal
(8%)
Carbohydrates
11.9g
(4%)
Protein
12.5g
(25%)
Fat
5.9g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.8g
Monounsaturated Fat
3.4g
Cholesterol
33.5mg
(11%)
Sodium
403.5mg
(17%)
Fiber
0.6g
(2%)
Sugar
0.9g
(2%)
Nutrition Facts
Serving: 10mini pita sliders
Amount Per Serving
Calories 151 kcal
% Daily Value*
| Calories | 151kcal | 8% |
| Carbohydrates | 11.9g | 4% |
| Protein | 12.5g | 25% |
| Fat | 5.9g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.8g | 5% |
| Monounsaturated Fat | 3.4g | 17% |
| Cholesterol | 33.5mg | 11% |
| Sodium | 403.5mg | 17% |
| Fiber | 0.6g | 2% |
| Sugar | 0.9g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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