Dinner

Slow Cooker Chicken Gyros with Tzatziki Sauce Recipe

Name: Slow Cooker Chicken Gyros with Tzatziki Sauce Recipe
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: Greek
Ingredients: 1 pound boneless, skinless chicken breasts; 3 cloves garlic, minced; 1/4 cup fresh lemon juice; 1 onion, diced; 1/4 cup water; 1 Tablespoon olive oil; 2 Tablespoons red wine vinegar; 1 teaspoon oregano; 1/4 teaspoon allspice; 1 teaspoon lemon pepper; 1 cup fat free plain Greek yogurt; 2 cloves garlic, minced; 1/2 cup grated cucumber (preferably drained); 2 Tablespoons chopped fresh parsley; Salt, to taste; Warm pocketless pita bread or wraps; Sliced tomatoes; Sliced onions; Sliced cucumbers; Lettuce

ByLana Polati April 3, 2026April 3, 2026

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Introduction

Slow Cooker Chicken Gyros are a flavorful and easy way to enjoy a classic Greek dish at home. Tender, juicy chicken slow-cooked with fragrant spices pairs perfectly with a cool, creamy homemade tzatziki sauce. This recipe is delicious, convenient, and ideal for weeknight dinners.

The image shows a pita sandwich on a round wooden board, placed on a white marbled surface. The pita bread is light brown with a slight crisp on the edges, folded open to hold the fillings. The first layer inside the pita is green lettuce leaves, followed by thick red tomato slices with a juicy texture. On top of the tomatoes are shredded, cooked meat pieces with a rich brown color and slight char marks. Thin slices of purple onion lie on the meat, adding a fresh contrast. The sandwich is finished with a generous dollop of white creamy sauce sprinkled with green dill. In the background, two lemon wedges and a small bowl of white sauce with green herbs are visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound boneless, skinless chicken breasts
3 cloves garlic, minced
1/4 cup fresh lemon juice
1 onion, diced
1/4 cup water
1 Tablespoon olive oil
2 Tablespoons red wine vinegar
1 teaspoon oregano
1/4 teaspoon allspice
1 teaspoon lemon pepper
1 cup fat free plain Greek yogurt
2 cloves minced garlic (for tzatziki)
1/2 cup grated cucumber
2 Tablespoons chopped fresh parsley
Salt to taste

Instructions

Step 1: Spray the slow cooker with nonstick cooking spray and place the chicken breasts inside.
Step 2: In a bowl, mix together the minced garlic, lemon juice, diced onion, water, olive oil, red wine vinegar, oregano, allspice, and lemon pepper.
Step 3: Pour the mixture over the chicken breasts. Cover and cook on HIGH for 3-4 hours or on LOW for 6-8 hours.
Step 4: While the chicken cooks, prepare the tzatziki sauce by mixing the Greek yogurt, minced garlic, grated cucumber, parsley, and salt in a bowl. Cover and refrigerate for at least 1 hour.
Step 5: Once cooked, shred the chicken in the slow cooker using two forks.
Step 6: Serve the shredded chicken with warm pocketless pita bread, sliced tomatoes, sliced onions, sliced cucumbers, lettuce, and the prepared tzatziki sauce.

Tips & Variations

For extra flavor, marinate the chicken in the spice mixture for a few hours before slow cooking.
Add a pinch of crushed red pepper flakes to the spice mix for a subtle heat boost.
Use full-fat Greek yogurt if you prefer a richer tzatziki sauce.
Serve with traditional pita bread or lettuce wraps for a low-carb option.

Storage

Store leftover shredded chicken separately in an airtight container in the refrigerator for up to 3 days. Keep tzatziki sauce refrigerated and use within 2-3 days. To reheat the chicken, warm gently in a skillet or microwave until heated through, then add fresh toppings before serving.

How to Serve

A flat pita bread laid open on a round wooden board rests on a white marbled surface. The first layer is green lettuce leaves, topped with bright red tomato slices. Shredded, spiced meat with a slightly crispy texture covers the tomatoes fully. Thin rings of purple onion are scattered over the meat, and a thick dollop of white, creamy tzatziki sauce with green herb flecks sits in the center, garnished with fresh dill. Two lemon wedges stand in the background, and a small white bowl filled with more tzatziki sauce garnished with dill rests nearby. 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, boneless skinless chicken thighs work well and can add extra moisture and flavor. Adjust cooking time as needed and ensure the chicken is cooked through before shredding.

How do I prevent the tzatziki sauce from becoming watery?

Be sure to grate the cucumber and then squeeze out excess moisture using a clean kitchen towel or paper towels before adding it to the yogurt. This keeps the sauce thick and creamy.