Description
These Slow Cooker Chicken Gyros are an easy, flavorful take on the Greek classic, featuring tender chicken cooked with aromatic spices, served on warm pita with crisp vegetables and a creamy homemade tzatziki sauce. Perfect for a fuss-free weeknight dinner or meal prepping for the week.
Ingredients
Units
Scale
For the Chicken
- 2 pounds boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- Juice of 1 lemon
- 1/2 cup low-sodium chicken broth
- 1 small red onion, thinly sliced
For the Tzatziki Sauce
- 1 cup plain Greek yogurt
- 1/2 cup cucumber, grated and drained
- 2 tablespoons fresh dill, chopped
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 garlic clove, minced
- Salt and pepper, to taste
For Serving
- 4–6 pita breads
- 1 cup cherry tomatoes, halved
- 1 cup shredded romaine lettuce
- 1/2 small red onion, thinly sliced
- Feta cheese, crumbled (optional)
Instructions
- Prepare the Slow Cooker: Lightly grease the bottom of your slow cooker with olive oil. Add the sliced red onion to the base to create a flavorful bed for the chicken.
- Season and Add Chicken: In a small bowl, combine garlic, dried oregano, cumin, smoked paprika, salt, pepper, lemon juice, and chicken broth. Place the chicken pieces on top of the onions, then pour the seasoning mixture over the chicken, tossing to ensure all pieces are well coated.
- Slow Cook the Chicken: Cover and cook on low for 5-6 hours or high for 2.5-3 hours, or until the chicken is tender and shreds easily with a fork.
- Make the Tzatziki Sauce: While the chicken cooks, prepare the tzatziki sauce. Stir together Greek yogurt, grated cucumber (squeeze out excess liquid), dill, lemon juice, olive oil, garlic, and a pinch of salt and pepper. Chill until ready to serve.
- Shred the Chicken: Once the chicken is done, transfer to a large bowl and shred using two forks. Stir in some of the slow cooker juices to keep the meat moist and flavorful.
- Assemble the Gyros: Warm pita breads in a dry skillet or microwave. Top each pita with shredded chicken, lettuce, tomatoes, extra red onion, feta cheese if desired, and a generous dollop of tzatziki sauce.
- Serve: Fold or roll up the gyros and serve immediately, letting everyone add their favorite toppings.
Notes
- For a gluten-free option, use gluten-free pita or lettuce wraps.
- Leftover chicken can be stored in the refrigerator for up to 4 days, making it ideal for meal prep.
- Customize gyros with your favorite toppings such as olives, pickled onions, or hot sauce.
- To save time, use store-bought tzatziki sauce.
- Chicken thighs will yield a juicier filling, but breasts work just as well for a leaner meal.
Nutrition
- Serving Size: 1 loaded gyro (with pita, chicken, veggies, and tzatziki)
- Calories: 410
- Sugar: 4g
- Sodium: 670mg
- Fat: 11g
- Saturated Fat: 2.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 90mg
