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Create a one-of-a-kind slow cooker meal with these delicious chicken gyros! Tender, flavorful chicken is nestled in soft pita bread and topped with crisp, fresh vegetables for a satisfying dish everyone will love.
Other Greek-style meals we love our slow cooker beef gyros and slow cooker Greek drumsticks.
Table of Contents
After years of relying on my slow cooker for just about everything, I’ll admit some meals can start to feel a little repetitive. But that’s not the case with these crockpot chicken gyros! They’re a total game-changer. The chicken comes out so tender and packed with flavor, and when you pile it onto soft, fluffy pita bread with your favorite toppings, it’s seriously next-level. Meals like this remind me why my slow cooker will always have a spot on the counter.
What you need:
This recipe comes together with simple, flavorful ingredients you probably already have in your kitchen. Boneless, skinless chicken breasts are the star, soaking up a zesty mix of lemon juice, red wine vinegar, and olive oil. Fresh garlic and onions add an aromatic kick, while dried oregano and basil bring those classic Mediterranean vibes. For serving, grab some soft pita bread, fresh veggies like tomatoes, cucumbers, and red onion, and don’t forget the creamy tzatziki sauce to tie it all together!
- Add the chicken, garlic, onion, lemon juice, water and seaonings to the slow cooker.
- Place the lid on the slow cooker and cook on LOW for 6-8 hourws or HIGH for 4 hours.
- Shred the chicken with two forks right in the slow cooker.
- Assemble you gyros as desired (serving ideas below).
Serving Suggestions
- Find greek style pita bread – this is the soft pita bread!
- Add fresh toppings such as red onion, cucumber and tomatoes. We sometimes add shredded romaine lettuce for added crunch.
- To tie the flavors together, add Tzatziki sauce, you can find this in the produce section of the store near the cold salad dressings. If you want to make homemade sauce try this homemade Tzatziki sauce.
- Other options are to serve the the greek chicekn over steamed white rice or on a salad! – We love to add this dressing to the salad (Lebanese salad dressing)
Recipe Tips
- Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
- The cooked and shredded chicken can be frozen for up to 3 months. Ensure it’s tightly sealed in a freezer-safe bag. Defrost overnight in the refrigerator before reheating.
- While the chicken is cooking, consider adding a few bay leaves or a cinnamon stick for a unique flavor twist.
- In addition to the standard toppings, try adding shredded lettuce, crumbled feta cheese, kalamata olives, or a sprinkle of fresh dill for an extra burst of flavor.
More Slow Cooker Chicken Recipes
- Slow Cooker Chicken Pot Pie
- Slow Cooker Chicken Tacos
- Slow Cooker Chicken Cordon Bleu Pasta
- Slow Cooker Huli Huli Chicken
Slow Cooker Chicken Gyros
Ingredients
- 1½ lbs. boneless skinless chicken breasts
- 3 cloves garlic, minced
- 1 medium onion, thinly sliced
- ¼ cup lemon juice
- ¼ cup water
- 2 Tbsp. olive oil
- 2 Tbsp. red wine vinegar
- 1 Tbsp. dried oregano
- 1 tsp. dried basil
- 1 tsp. salt
- ½ tsp. black pepper
For Serving:
- pita bread
- diced tomatoes
- sliced red onion
- sliced cucumbers
- Tzatziki sauce
Instructions
- To the slow cooker, add the chicken breasts, minced garlic, thinly sliced onion, lemon juice, water, olive oil, red wine vinegar, dried oregano, dried basil, salt, and black pepper.
- Mix until all the ingredients are thoroughly combined.
- Cover the slow cooker and cook on low for 6-8 hours or on high for 4 hours until the chicken is tender.
- Shred the chicken with two forks right in the slow cooker.
To serve:
- Warm the pita bread in the oven or in a skillet, place shredded chicken onto each pita bread.
- Top with diced tomatoes, sliced red onion, and sliced cucumbers. Drizzle tzatziki sauce over the toppings or serve it on the side.
- Fold the chicken gyros in half and enjoy!
How to Video
Sarah’s Notes
- Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
- The cooked and shredded chicken can be frozen for up to 3 months. Ensure it’s tightly sealed in a freezer-safe bag. Defrost overnight in the refrigerator before reheating.
- While the chicken is cooking, consider adding a few bay leaves or a cinnamon stick for a unique flavor twist.
- In addition to the standard toppings, try adding shredded lettuce, crumbled feta cheese, kalamata olives, or a sprinkle of fresh dill for an extra burst of flavor.
- Nutritional values do not include the pita bread or toppings.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
