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slow cooker greek chicken gyros

(2 ratings)
Blue Ribbon Recipe by
Chrissy Hackley
Vestal, NY

I love Gyros! I came up with a recipe for chicken with all the flavors I love in Gyros! It is super easy. Just dump it in the slow cooker and let it do its magic!

Blue Ribbon Recipe

These slow cooker Greek chicken gyros are not chicken with a bit of Greek seasoning but a recipe filled with authentic Greek flavor. It's a simple shredded chicken breast recipe cooked in a Crock Pot. Leave the chicken to cook during the day. There will be an amazing aroma in your kitchen when you return home. For a fantastic meal, serve on a warm pita with Tzatziki sauce and your favorite toppings.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 4 -6
prep time 10 Min
cook time 6 Hr
method Slow Cooker Crock Pot

Ingredients For slow cooker greek chicken gyros

  • 2 lb
    chicken breasts, boneless and skinless
  • 1/2 c
  • 2 Tbsp
    white or red wine vinegar
  • 1/4 c
    lemon juice
  • 1 Tbsp
    olive oil
  • 1 Tbsp
    dried dill
  • 1 tsp
    oregano, dried
  • 1 Tbsp
    dried minced onion
  • 1 Tbsp
    dried minced garlic
  • 1 Tbsp
    lemon pepper
  • 1/2 tsp
  • 1/2 tsp
    black pepper
  • 1/4 tsp
    allspice, ground
  • warm pitas
  • Tzatziki sauce
  • chopped tomatoes
  • chopped seedless cucumbers
  • sliced red onion
  • Feta cheese
  • pitted Greek olives

How To Make slow cooker greek chicken gyros

  • Chicken breasts in a slow cooker.
    Place chicken in a Crock Pot/slow cooker.
  • Remaining ingredients in a bowl.
    Mix the remaining ingredients in a bowl.
  • Sauce poured over chicken in the slow cooker.
    Pour over the chicken.
  • Chicken cooking in the slow cooker.
    Cover and cook on low for 6 hours.
  • Shredding the cooked chicken.
    Shred chicken. Mix chicken around in the juices in the Crock Pot.
  • Chicken placed into a pita pocked and toppings added.
    Serve in warm pitas or over a salad for a Greek-type salad. Add toppings like Tzatziki sauce, chopped seedless cucumber, chopped tomatoes, sliced red onions, pitted Greek olives, and Feta cheese. I do not recommend cutting the pitas open to make pockets because the meat is juicy and will soak through a pocket and make a mushy mess.

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