Description
These Slow Cooker Chicken Gyros feature tender, lemony chicken slow-cooked with garlic, oregano, and red wine vinegar, then shredded and served in warm pita bread with fresh veggies and creamy homemade tzatziki sauce. This easy, hands-off Mediterranean-inspired meal is perfect for busy weeknights, delivering bold flavors that rival restaurant gyros.
Ingredients
Scale
For the Gyro Chicken
- 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
For the Tzatziki Sauce
- 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
For Serving
- Pocketless pita bread
- Sliced tomatoes
- Sliced red onion
- Sliced cucumbers
- Shredded lettuce
Instructions
- Prepare the slow cooker: Spray the inside of your slow cooker with nonstick cooking spray. Place the chicken breasts at the bottom of the slow cooker.
- Make the marinade: In a bowl, whisk together minced garlic, fresh lemon juice, diced onion, red wine vinegar, dried oregano, allspice, and lemon pepper until well combined.
- Cook the chicken: Pour the marinade over the chicken breasts in the slow cooker. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the chicken is fully cooked and tender enough to shred easily.
- Make the tzatziki: While the chicken cooks, combine the fat-free Greek yogurt, minced garlic, grated and squeezed cucumber, chopped fresh parsley, and salt to taste in a bowl. Mix well and cover, refrigerating for at least 1 hour to let flavors meld.
- Shred the chicken: Once the chicken is cooked, use two forks to shred it directly in the slow cooker. Stir to coat the shredded chicken with the marinade juices for maximum flavor.
- Assemble the gyros: Warm the pita bread. Fill each pita with a generous amount of the shredded chicken, sliced tomatoes, cucumbers, red onion, shredded lettuce, and a spoonful of the chilled tzatziki sauce. Serve immediately for best flavor.
Notes
- Using chicken thighs instead of breasts makes the gyros extra juicy and flavorful.
- Squeezing excess moisture from the cucumber before adding it to the tzatziki results in a thicker, creamier sauce.
- Store leftover shredded chicken in the refrigerator for up to 4 days.
- The cooked chicken freezes well for up to 3 months—great for meal prep.
- For a low-carb option, serve the gyro chicken in lettuce wraps or over rice bowls instead of pita bread.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mediterranean
Keywords: slow cooker chicken gyros, Mediterranean chicken, homemade tzatziki, easy gyro recipe, slow cooked chicken, weeknight dinner
