My favorite chicken gyros are now available in from your slow cooker! Complete with an easy homemade tzatziki sauce.
Ever since I reentered the working world after a year off post graduate school, cooking dinner has been a struggle. Per my usual working-life schedule I usually go straight to the gym after work and by the time I get home, shower, and cook, dinner won’t be on the table until 8pm at the earliest. This combined with the never ending frigid temperatures has given rise to more slow cooker meals. I hope whoever invented that magical contraption won some sort of award.
One such slow cooker recipe that has appeared was these slow cooker chicken gyros. I modeled the recipe after my non-slow cooker version. The very delicious success of these gyros has spawned my desire to attempt to turn all kinds of older recipes into those suitable for the slow cooker. If any more of them turn out as good as this one, you better believe I will be sharing those as well.
After preparing the chicken for it’s hot bath in the slow cooker, mix up the tzatziki sauce and refrigerate. The flavors will marry while the slow cooker does its job. Then when you get home for dinner all you have to do is slice up the chicken and any other toppings you prefer before stuffing it all in a nice soft pita. Just don’t forget the tzatziki sauce!
One year ago: Smoked Sausage with Peppers and Onion
Three years ago: Grilled Balsamic Chicken with Mozzarella and Pesto
Four years ago: Cheesy Chicken, Bacon & Avocado Quesadillas
SLOW COOKER CHICKEN GYROS
1.25 lbs. boneless, skinless chicken breasts
1 cup water
Juice of 1 lemon
4 cloves garlic, smashed
2 heaping Tbsp plain Greek yogurt (I used 4% Chobani)
2 Tbsp red wine vinegar
2 Tbsp olive oil
1 Tbsp dried oregano
Salt, pepper, and lemon pepper, to taste
1 cup cucumber, peeled, seeded, and finely diced
1 cup plain Greek yogurt (I used 4% Chobani)
2 small garlic cloves, minced
1 Tbsp fresh lemon juice
1 Tbsp fresh (or 1 tsp dried) minced dill
1 tsp red wine vinegar
1/2 tsp salt
Sliced red onions
Crumbled feta cheese
- Spray crock pot with non-stick cooking spray. Place chicken breasts inside.
- In a large bowl, mix remaining ingredients together pour over chicken. Add more water if necessary to just cover the chicken. Cook on HIGH for 3-4 hours or LOW 6-8 hours.
- In a small bowl, stir together the tzatziki sauce. Cover and refrigerate until ready to serve.
- When the chicken is done, drain, and shred or thinly slice chicken. Serve with pita bread, tomatoes, red onion, lettuce, feta, and tzatziki sauce.
Source: Adapted from my Chicken Gyros with Tzatziki Sauce.
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