Description
This Crockpot Greek Chicken Gyros recipe offers a delicious and easy way to enjoy the flavors of Greece right at home. Tender, slow-cooked chicken breasts are marinated in lemon juice, olive oil, red wine vinegar, oregano, and spices, then slow-cooked until juicy and flavorful. Served with warm pita bread, fresh vegetables, and creamy tzatziki sauce, these gyros make a perfect, hassle-free meal.
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 (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)
- Optional: Kalamata olives, feta cheese
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 base.
- Layer the Chicken: Lay the chicken breasts on top of the onions. If the chicken breasts are large, you can cut them in half horizontally to create smaller pieces, which helps with even cooking and easier shredding.
- Make the Marinade: In a small mixing bowl, whisk together the lemon juice, olive oil, red wine vinegar, dried oregano, kosher salt, and black pepper until well combined.
- Combine and Marinate: Pour the marinade evenly over the chicken breasts in the crockpot, making sure every piece is well covered. Use a spatula to scrape any remaining marinade from the bowl onto the chicken.
- Slow Cook the Chicken: Cover the crockpot with its lid and cook on LOW for 6 to 7 hours until the chicken is tender and fully cooked.
- Shred the Chicken: Remove the chicken breasts from the crockpot onto a plate or cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken into the crockpot and stir well to mix with the cooked onions and marinade.
- Prepare the Gyros for Serving: Warm the pita bread in the microwave or on a skillet until soft and pliable. Spread a generous amount of tzatziki sauce over the pita, add a scoop of the shredded Greek chicken, then top with shredded lettuce, chopped tomatoes, finely chopped cucumber, and any additional toppings like kalamata olives or feta cheese. Add extra tzatziki if desired.
Notes
- If you don’t have a crockpot, you can slow cook the chicken in a low oven (around 275°F) covered in a baking dish for 2-3 hours until tender.
- Feel free to customize your gyro toppings based on your preferences, such as adding red onion, pepperoncini, or fresh herbs like parsley or mint.
- Tzatziki can be store-bought for convenience or homemade for a fresh flavor boost.
- Leftover shredded chicken can be refrigerated for up to 3 days or frozen for longer storage.
Nutrition
- Serving Size: 1 gyro (with pita and toppings)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 80 mg
