Name: Slow Cooker Greek Chicken Gyros
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Cuisine: Greek
Ingredients: 2.5 lbs boneless, skinless chicken thighs; 1/4 cup extra virgin olive oil; 1/4 cup fresh lemon juice; 2 tablespoons apple cider vinegar; 6 cloves garlic, minced; 2 tablespoons dried oregano; 1 teaspoon onion powder; 1.5 teaspoons salt; 1 teaspoon freshly ground black pepper; 2 cups plain Greek yogurt; 1 English cucumber, grated and squeezed dry; 2 tablespoons fresh dill, finely chopped; 2 tablespoons fresh lemon juice; 2 cloves garlic, minced or grated; 1 tablespoon extra virgin olive oil; 1/2 teaspoon salt; 8 warmed pita breads; 2 tomatoes, diced; 1/2 red onion, thinly sliced; shredded romaine lettuce; crumbled feta cheese (microbial-rennet); pitted and halved Kalamata olives

Description

Tender, juicy Greek-style chicken thighs slow-cooked to perfection and served in warm pitas with a creamy homemade tzatziki sauce and fresh Mediterranean toppings.

Ingredients

2.5 lbs boneless, skinless chicken thighs
1/4 cup extra virgin olive oil
1/4 cup fresh lemon juice
2 tablespoons apple cider vinegar
6 cloves garlic, minced
2 tablespoons dried oregano
1 teaspoon onion powder
1.5 teaspoons salt
1 teaspoon freshly ground black pepper
2 cups plain Greek yogurt
1 English cucumber, grated and squeezed dry
2 tablespoons fresh dill, finely chopped
2 tablespoons fresh lemon juice
2 cloves garlic, minced or grated
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
8 warmed pita breads
2 tomatoes, diced
1/2 red onion, thinly sliced
shredded romaine lettuce
crumbled feta cheese (microbial-rennet)
pitted and halved Kalamata olives

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Instructions

Combine Marinade: Whisk together extra virgin olive oil, fresh lemon juice, apple cider vinegar, minced garlic, dried oregano, onion powder, salt, and black pepper.
Marinate Chicken: Coat chicken thighs in the marinade in a zip-top bag or dish and refrigerate for 30 minutes to overnight.
Slow Cook: Transfer chicken and marinade to a slow cooker and cook on LOW for 5-6 hours or HIGH for 3-4 hours.
Prep Cucumber: Grate English cucumber, toss with 1/4 teaspoon salt, let sit for 15-20 minutes, then squeeze dry using a kitchen towel.
Mix Tzatziki: Combine Greek yogurt, squeezed cucumber, chopped fresh dill, lemon juice, minced garlic, olive oil, and salt; refrigerate for 30 minutes.
Shred Chicken: Shred the cooked chicken with two forks directly in the slow cooker and stir in the accumulated juices.
Crispy Finish: Optionally, spread shredded chicken on a baking sheet and broil for 2-4 minutes until edges brown.
Assemble: Spread tzatziki on warm pitas, add shredded chicken, and top with tomatoes, red onion, lettuce, feta, and olives.

Notes

For the best flavor, marinate the chicken overnight. Ensure the cucumber is squeezed very dry to prevent the tzatziki from becoming watery.

Prep Time: 20 minutes
Cook Time: 6 hours
Category: Main Course
Method: Slow Cooking
Cuisine: Greek

Nutrition

Serving Size: 1 gyro
Calories: 320 kcal
Sugar: 6 g
Sodium: 650 mg
Fat: 12 g
Saturated Fat: 4 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 4 g
Protein: 28 g
Cholesterol: 90 mg