Slow Cooker Shredded Turkey Gyros

 

2

tablespoons butter or margarine, softened

6

cloves garlic, finely chopped

1

teaspoon salt

1 1/2

teaspoons dried oregano leaves

1

teaspoon red pepper sauce

1 1/2

lb turkey thighs, skin removed

1

medium red onion, halved, sliced (1 cup)

1

cup plain yogurt

1

teaspoon dried dill weed

2

cloves garlic, finely chopped (about 1 teaspoon)

1/2

small cucumber, unpeeled, finely chopped (1/2 cup)

6

pita fold breads (without pocket)

3/4

cup chopped tomatoes

• 1 Spray 4-quart slow cooker with cooking spray. In small bowl, mix butter, garlic, 3/4 teaspoon of the salt, the oregano and pepper sauce. Rub mixture onto turkey thighs.
• 2 Place onion in slow cooker; top with turkey thighs. Cover; cook on Low heat setting 7 to 9 hours or until turkey pulls apart easily with fork. Meanwhile, in medium bowl, stir together the yogurt, dill, garlic, cucumber and remaining 1/4 teaspoon salt; cover and refrigerate until serving.
• 3 Remove turkey from slow cooker; remove from bones. Shred turkey; stir into mixture remaining in slow cooker. Using slotted spoon, divide meat and onion mixture among 6 pita folds. Top with yogurt sauce; pass additional sauce at table.