Slow Cooker Chicken Gyros are a fantastic twist on a classic Greek favorite, featuring tender, juicy chicken that’s cooked low and slow until it falls apart perfectly. The chicken soaks up all those vibrant Mediterranean flavors like garlic, lemon, and oregano, making every bite tasty and satisfying. Wrapped in warm pita bread with fresh veggies and a drizzle of creamy tzatziki, these gyros hit all the right notes.
I love making this recipe on busy days because the slow cooker does all the hard work, letting the chicken get super flavorful without much fuss. When the house starts smelling like garlic and herbs, I know dinner is going to be something special. I usually shred the chicken just before serving, which makes it extra easy to pile onto pitas and load up with your favorite fixings.
One of my favorite ways to enjoy these gyros is with plenty of crunchy cucumber, ripe tomatoes, and a handful of fresh parsley. Adding a tangy homemade tzatziki sauce really brings everything together and keeps the flavors bright and fresh. It’s a meal everyone loves, great for a casual dinner or feeding a small crowd without standing over the stove.
Key Ingredients & Substitutions
Chicken Breasts: Using boneless, skinless chicken breasts ensures lean, tender meat that shreds easily after slow cooking. If you want juicier meat, try chicken thighs—they stay moist and add richness.
Dried Oregano & Spices: Oregano brings that classic Greek flavor. Ground cumin and smoked paprika add warmth and depth. If you don’t have smoked paprika, regular paprika or a pinch of chili powder work well too.
Lemon Juice: Fresh lemon juice brightens the dish and adds that zesty tang Greek food is known for. Bottled lemon juice can be used, but fresh is best for a lively flavor.
Greek Yogurt: It’s the base for creamy tzatziki sauce. If you want a dairy-free option, try a plant-based yogurt that’s plain and unsweetened.
Cucumber in Tzatziki: Make sure to drain the grated cucumber well to avoid watery sauce. You can swap dill for mint or parsley based on taste preferences.
How Do You Make the Chicken Tender Enough to Shred Easily?
Cooking chicken in a slow cooker is all about time and temperature. Here’s how to get perfect shreddable chicken:
- Use low heat for 6-7 hours; this gently breaks down the meat without drying it out.
- If you’re short on time, use the high setting for 3-4 hours, but check early to avoid overcooking.
- Be sure to add some liquid (chicken broth or water) to keep the chicken moist during cooking.
- Once cooked, let the chicken rest briefly before shredding so the juices settle.
- Use two forks or meat claws to pull the chicken apart easily into thin strips.
Following these steps guarantees flavorful, juicy chicken perfect for piling into gyros.
Equipment You’ll Need
- Slow cooker – I love this because it cooks the chicken evenly and frees up your stove.
- Mixing bowl – for preparing the seasoning blend and tzatziki sauce.
- Forks or meat claws – makes shredding the cooked chicken quick and easy.
- Knife and cutting board – for slicing vegetables and draining cucumber for the sauce.
- Oven or skillet – to warm the pita breads before serving.
Flavor Variations & Add-Ins
- Swap chicken with lamb or beef for a different take on gyros; they add a richer flavor.
- Add roasted red peppers or sautéed mushrooms for extra veggies and flavor complexity.
- Use fresh mint instead of dill in the tzatziki for a more vibrant, herby taste.
- Mix in some crumbled feta cheese on top before wrapping for a salty, creamy touch.
Slow Cooker Chicken Gyros
Ingredients You’ll Need:
For The Chicken:
- 2 lbs boneless, skinless chicken breasts
- 3 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- Juice of 1 lemon
- 3 tablespoons olive oil
- ¼ cup chicken broth or water
- 4-6 pita breads or flatbreads
For The Tzatziki Sauce:
- 1 cup plain Greek yogurt
- ½ cucumber, finely grated and drained
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh dill, chopped (or 1 tsp dried dill)
- Salt and pepper to taste
Fresh Vegetable Toppings:
- 1 medium cucumber, sliced
- 1 tomato, sliced
- ½ red onion, thinly sliced
- Fresh parsley or cilantro, chopped
- Lettuce or spinach leaves (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep. The chicken cooks in the slow cooker for 6-7 hours on low or 3-4 hours on high. Preparing the tzatziki sauce while the chicken cooks saves time. Overall, it’s a hands-off meal with delicious results!
Step-by-Step Instructions:
1. Prepare the Chicken:
Put the chicken breasts into your slow cooker. In a small bowl, mix minced garlic, oregano, cumin, smoked paprika, salt, pepper, lemon juice, olive oil, and chicken broth. Pour this mixture over the chicken and make sure each piece is nicely coated.
2. Cook the Chicken:
Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender and easy to shred.
3. Make the Tzatziki Sauce:
While the chicken cooks, mix the Greek yogurt, grated and drained cucumber, minced garlic, lemon juice, dill, salt, and pepper in a bowl. Stir well and keep it chilled until you’re ready to serve.
4. Shred the Chicken:
Once the chicken is cooked, use two forks to shred it right in the slow cooker or move it to a bowl for shredding.
5. Warm the Pita Breads:
Heat your pita breads in a dry skillet or the oven until soft and warm, ready for wrapping.
6. Assemble and Serve:
Place some shredded chicken on each warm pita. Add cucumber slices, tomato slices, red onion, fresh herbs, and a generous spoonful of tzatziki sauce. Add lettuce or spinach leaves if you like. Fold or roll the pita around the fillings and serve immediately with extra lemon wedges and tzatziki on the side.
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to fully thaw the chicken breasts before adding them to the slow cooker. Thaw overnight in the fridge or use the cold water method by sealing the chicken in a bag and submerging it in cold water, changing the water every 30 minutes.
Can I Make the Tzatziki Sauce Ahead of Time?
Absolutely! Prepare the tzatziki sauce up to 1 day in advance and keep it covered in the fridge. This actually helps the flavors meld, making the sauce even more delicious.
How Should I Store Leftover Chicken Gyros?
Store any leftover shredded chicken and toppings separately in airtight containers in the fridge for up to 3 days. Reheat the chicken gently in the microwave or on the stove. Keep the tzatziki sauce chilled and fresh.
What Can I Substitute if I Don’t Have Greek Yogurt?
You can use plain regular yogurt, but strain it through a cheesecloth for about an hour to thicken it and reduce excess water. Alternatively, sour cream works as a creamy base for tzatziki in a pinch.
