Description
This Crockpot Greek Chicken Gyros recipe offers tender, flavorful chicken slow-cooked with fresh lemon, oregano, and red wine vinegar. Served with warm pita bread and classic toppings like lettuce, tomatoes, cucumbers, and tzatziki sauce, this easy-to-make dish brings the authentic taste of Greek street food to your home with minimal prep and effortless slow cooking.
Ingredients
Scale
For the Chicken
- 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 (from 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)
- Kalamata olives (optional)
- Feta cheese (optional)
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, creating a flavorful bed for the chicken.
- Arrange the Chicken: Place the chicken breasts on top of the onions. If chicken breasts are large, cut them in half horizontally to make smaller pieces, which helps cook faster and more evenly.
- Make the Marinade: In a small mixing bowl, whisk together freshly squeezed lemon juice, extra-virgin olive oil, red wine vinegar, dried oregano, kosher salt, and black pepper. Pour this marinade evenly over the chicken, making sure each piece is well coated. Use a spatula to scrape any remaining marinade from the bowl onto the chicken.
- Slow Cook the Chicken: Cover the crockpot with the lid and cook on LOW for 6 to 7 hours. This slow cooking method ensures the chicken becomes tender and infused with the vibrant flavors of the marinade and onions.
- Shred the Chicken: Once cooking is complete, remove the chicken breasts from the crockpot onto a plate or cutting board. Use two forks to shred the chicken finely, then return the shredded chicken back to the crockpot. Stir it together so the shredded meat incorporates the juices and onions well.
- Prepare to Serve: 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, then add a spoonful of the shredded Greek chicken in the center. Top with your favorite toppings such as shredded lettuce, chopped tomatoes, finely chopped cucumber, kalamata olives, and crumbled feta cheese. Add more tzatziki if desired and serve immediately for a delicious gyro experience.
Notes
- You can prepare the chicken the night before and refrigerate the shredded meat for quick gyro assembly later.
- Leftover chicken can be used in salads, wraps, or as a protein topping for grain bowls.
- If you prefer a spicier gyro, add a pinch of red pepper flakes to the marinade.
- Homemade tzatziki sauce with Greek yogurt, cucumber, garlic, lemon, and dill enhances authenticity but store-bought works well too.
- To keep the pita bread warm and soft, wrap in foil after warming until serving.
Nutrition
- Serving Size: 1 gyro with pita and toppings
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 80 mg
