Dinner

Slow Cooker Chicken Gyros Recipe

Name: Slow Cooker Chicken Gyros Recipe
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: Mediterranean
Ingredients: 1 pound boneless, skinless chicken breasts (or chicken thighs); 3 cloves garlic, minced; ¼ cup fresh lemon juice; 1 onion, diced; 2 tablespoons red wine vinegar; 1 teaspoon dried oregano; ¼ teaspoon allspice; 1 teaspoon lemon pepper; 1 cup fat-free plain Greek yogurt; 2 cloves garlic, minced; ½ cup grated cucumber (squeezed dry); 1 tablespoon chopped fresh parsley; Salt, to taste; Pocketless pita bread; Sliced tomatoes; Sliced red onion; Sliced cucumbers; Shredded lettuce

ByLana Polati March 28, 2026March 28, 2026

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Introduction

These Slow Cooker Chicken Gyros are tender, lemony, and full of bold Mediterranean flavors. Juicy shredded chicken slowly cooks in a fragrant garlic and oregano marinade, then gets piled into warm pita bread with fresh veggies and creamy homemade tzatziki. It’s an easy, hands-off dinner perfect for busy weeknights that tastes just like your favorite gyro stand.

The image shows a flatbread topped with several food layers. The bottom layer is a soft white flatbread. On top, there is a layer of fresh green cucumber slices and bright red tomato slices. Over these, a generous amount of shredded brown meat is spread. Next, there are thin rings of purple onion placed on the meat. Fresh green parsley is scattered across the flatbread. The topmost layer is a drizzle of white sauce with green herbs mixed in. The flatbread is placed on a wooden board with a white marbled textured surface in the background, and a woman's hand holds the flatbread from the left side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound boneless, skinless chicken breasts (or chicken thighs)
3 cloves garlic, minced
¼ cup fresh lemon juice
1 onion, diced
2 tablespoons red wine vinegar
1 teaspoon dried oregano
¼ teaspoon allspice
1 teaspoon lemon pepper
1 cup fat-free plain Greek yogurt
2 cloves garlic, minced (for tzatziki)
½ cup grated cucumber (squeezed dry)
1 tablespoon chopped fresh parsley
Salt, to taste
Pocketless pita bread
Sliced tomatoes
Sliced red onion
Sliced cucumbers
Shredded lettuce

Instructions

Step 1: Spray the inside of your slow cooker with nonstick cooking spray and place the chicken breasts in the bottom.
Step 2: In a bowl, whisk together the garlic, lemon juice, diced onion, red wine vinegar, oregano, allspice, and lemon pepper to make the marinade.
Step 3: Pour the marinade over the chicken. Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the chicken is fully cooked and tender.
Step 4: While the chicken cooks, combine the Greek yogurt, garlic, grated cucumber, parsley, and salt in a bowl. Cover and refrigerate for at least 1 hour to develop flavors.
Step 5: Once cooked, shred the chicken directly in the slow cooker using two forks. Stir to coat in the marinade juices.
Step 6: Warm the pita bread. Fill each with shredded chicken, tomatoes, cucumbers, red onion, lettuce, and a generous spoonful of tzatziki sauce. Serve immediately.

Tips & Variations

Using chicken thighs instead of breasts makes the gyros extra juicy and flavorful.
Squeeze excess moisture from the grated cucumber before mixing into tzatziki for a thicker sauce.
For a low-carb option, serve the shredded chicken in lettuce wraps or over rice bowls instead of pita bread.

Storage

Store shredded chicken in an airtight container in the refrigerator for up to 4 days. The chicken also freezes well for up to 3 months—thaw overnight in the fridge before reheating. Reheat gently in a skillet or microwave until warmed through.

How to Serve

A white flatbread holds a colorful mix of food layers, starting with green cucumber slices and red tomato slices at the base, topped with a layer of shredded brown meat. On top of the meat, there are thin rings of purple onion and fresh green cilantro leaves. The dish is finished with a drizzle of white sauce that has small green herbs mixed in. Everything sits on a white marbled surface, and a white bowl with more white sauce is visible blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs work wonderfully in this recipe, providing extra juiciness and rich flavor that pairs beautifully with the spices.

How do I prevent the tzatziki from being watery?

Be sure to grate the cucumber and then squeeze out as much excess moisture as possible using a clean kitchen towel or paper towels. This keeps your tzatziki thick and creamy.