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Four Crockpot Greek Chicken Gyros arranged on a white platter with lemon wedges, topped with tzatziki, cucumber, and tomatoes.
Daniel

Crockpot Greek Chicken Gyros

Tender, lemon-herb chicken slow-cooked to perfection and tucked into warm pita with cool, garlicky tzatziki.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Greek, Mediterranean
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2.5 lbs boneless, skinless chicken thighs or boneless chicken breasts
  • 3 tbsp lemon juice freshly squeezed
  • 2 tbsp olive oil
  • 4 cloves garlic minced
  • 2 tsp dried oregano
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper freshly ground
For the Tzatziki
  • 1.5 cups Greek yogurt full-fat, plain
  • 1 cucumber seeded and finely diced
  • 2 cloves garlic minced
  • 1 tbsp lemon juice freshly squeezed
  • 2 tbsp dill fresh, chopped
  • 0.5 tsp kosher salt
For Serving
  • 6 pita bread warmed
  • 2 tomato diced
  • 0.5 red onion thinly sliced
  • 4 oz feta cheese crumbled

Equipment

  • 6-quart Slow Cooker
  • Mixing Bowls
  • Meat thermometer

Method
 

Prep the Chicken
  1. Pat chicken dry. Whisk lemon juice, olive oil, minced garlic, oregano, salt, and pepper in a small bowl. Place chicken in the slow cooker and pour the marinade over, turning to coat evenly.
  2. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until chicken is very tender and registers 165°F on an instant-read thermometer.
  3. Transfer chicken to a cutting board and shred with two forks, discarding any excess fat. Return shredded chicken to the slow cooker and toss with the cooking juices. Cover and keep warm on WARM setting.
Make the Tzatziki
  1. Place diced cucumber in a clean kitchen towel and squeeze firmly to remove excess moisture. Stir together yogurt, squeezed cucumber, garlic, lemon juice, dill, and salt. Refrigerate until ready to serve.
Assemble and Serve
  1. Wrap pita breads in foil and warm in a 350°F oven for 10 minutes, or char briefly over a gas flame for 15 seconds per side.
  2. Spread a generous spoonful of tzatziki down the center of each warm pita. Top with shredded chicken, diced tomato, sliced red onion, and crumbled feta. Fold and serve immediately.

Notes

Chicken thighs stay juicier than breasts during long slow cooking, but either works well. Make the tzatziki up to 2 days ahead; the flavor improves as it sits. For extra authenticity, tuck in a few pepperoncini or a handful of shredded lettuce.