Description
This Crockpot Greek Chicken Gyros recipe offers tender, flavorful chicken breasts slow-cooked with classic Mediterranean seasonings like lemon, oregano, and red wine vinegar. Served in warm pita bread and topped with fresh veggies and creamy tzatziki sauce, this easy slow cooker meal brings authentic Greek flavors to your table with minimal effort.
Ingredients
Scale
Chicken and Marinade
- 3 large boneless, skinless chicken breasts (about 1.5 to 2 pounds)
- 1 sweet onion, sliced thin into half moon shapes
- 1/4 cup freshly squeezed lemon juice (from 2 large lemons)
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1½ teaspoons dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For Serving
- Pita bread (such as Papa Pita White Greek Pita Flat Bread)
- Shredded lettuce (iceberg or green leaf lettuce)
- Chopped tomatoes
- Finely chopped cucumber
- Tzatziki sauce or dip (purchased or homemade)
- Kalamata olives (optional)
- Feta cheese (optional)
Instructions
- Prepare the Crockpot: Spray the insert of the crockpot with nonstick cooking spray to prevent sticking. Evenly layer the sliced onions into the bottom of the crockpot to create a flavorful bed for the chicken.
- Add the Chicken: Lay the boneless, skinless chicken breasts on top of the onions. If the chicken breasts are large, cut them in half lengthwise to make smaller, more evenly sized pieces for better cooking.
- Make the Marinade: In a small mixing bowl, whisk together the freshly squeezed lemon juice, extra-virgin olive oil, red wine vinegar, dried oregano, kosher salt, and black pepper. This mixture will infuse the chicken with bright, tangy Mediterranean flavors.
- Marinate the Chicken: Pour the marinade over the chicken breasts, making sure each piece is well coated. Use a spatula to scrape out any remaining marinade from the bowl and drizzle it into the crockpot for maximum flavor.
- Cook Low and Slow: Cover the crockpot with its lid and cook on the LOW setting for 6 to 7 hours. This slow cooking tenderizes the chicken, allowing the flavors to fully develop and meld together.
- Shred the Chicken: Once cooked, remove the chicken breasts from the crockpot onto a plate or cutting board. Use two forks to shred the meat into bite-sized pieces, then return the shredded chicken to the crockpot and stir to combine with the flavorful juices and onions.
- Assemble the Gyros: Warm the pita bread in the microwave until soft and pliable. Spread a generous amount of tzatziki sauce onto each pita. Use a slotted spoon to add the shredded Greek chicken in the center, then top with shredded lettuce, chopped tomatoes, finely chopped cucumber, kalamata olives, feta cheese, and extra tzatziki sauce if desired. Fold and serve immediately for a delicious gyro experience.
Notes
- For extra flavor, marinate the chicken in the refrigerator for 1-2 hours before cooking, if time allows.
- You can use store-bought tzatziki sauce for convenience or make your own at home.
- If you want a slightly crispier texture, broil the shredded chicken for a few minutes after shredding.
- Leftover chicken gyros can be refrigerated for up to 3 days and reheat well.
- Feel free to customize toppings based on your preference, such as adding sliced red onions or pickled peppers.
Nutrition
- Serving Size: 1 gyro (including pita and toppings)
- Calories: 430 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 85 mg
