Step 1

For the Instant Pot—Add broth, chicken, olive oil, lemon juice, oregano, basil, dill, onion powder, garlic powder, salt and pepper into Instant Pot. Cover and lock the lid into place. Make sure valve is set to sealing. Set the manual/pressure cook button to 12 minutes. When time is up let the pot sit for 10 minutes and then move valve to venting. For the slow cooker–Add broth, chicken, olive oil, lemon juice oregano, basil, dill, onion powder, garlic powder, salt and pepper into slow cooker. Cover and cook on low for 4-6 hours.

Step 2

While the chicken is cooking make the sauce. In a small bowl stir together the yogurt, olive oil, zest, lemon juice, dill, capers, salt, pepper and garlic powder. Set aside.

Step 3

While the chicken is cooking make the salad. In a medium bowl stir together the cucumbers, tomatoes, salt, pepper, olive oil and vinegar. Set aside.

Step 4

Remove chicken from Instant Pot/slow cooker and remove the meat from the bone. Tear into pieces or chop. Add the chicken back into the juices inside the Instant Pot/slow cooker.

Step 5

Use a slotted spoon to scoop up some chicken and place it in the pita. Add in a generous amount of the lemon dill sauce and the salad. Eat and enjoy!