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Slow Cooker Greek Chicken Gyros with Tzatziki

These Slow Cooker Greek Chicken Gyros are juicy, tender, and bursting with Mediterranean flavor — slow-cooked with olive oil, lemon, and oregano, then wrapped in warm pita with creamy homemade tzatziki. An easy, healthy, and fresh weeknight dinner that tastes straight out of a Greek taverna.
Prep Time15 minutes
Cook Time6 hours
Total Time6 hours 15 minutes
Servings: 6

Ingredients

For the Chicken Gyros:

  • 2 lb boneless skinless chicken breasts
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano leaves
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 3 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • Juice of ½ medium lemon
  • ⅓ cup water

For the Tzatziki Sauce:

  • 2 cups plain Greek yogurt
  • 1 cucumber finely grated
  • 2 –3 cloves garlic minced
  • 1 tablespoon white wine vinegar
  • 1 teaspoon dried dill weed
  • 1 teaspoon dried oregano leaves
  • Salt and pepper to taste
  • Juice of ½ medium lemon
  • 1 tablespoon extra-virgin olive oil

For Serving:

  • Warm pita bread
  • Romaine lettuce chopped
  • Diced cucumber
  • Sliced tomatoes
  • Sliced red onion
  • Sliced red bell pepper optional

Instructions

Prepare the chicken:

  • Place the chicken breasts in the slow cooker. Add chopped onion, minced garlic, oregano, salt, pepper, olive oil, vinegar, lemon juice, and water. Stir to coat evenly.

Cook:

  • Cover and cook on low for 4–6 hours or high for 2½–3 hours, until the chicken is tender and easily shreds with a fork.

Shred the chicken:

  • Remove chicken from the slow cooker, shred it with two forks, then return it to the juices to soak up extra flavor. Keep warm until serving.

Make the tzatziki sauce:

  • While the chicken cooks, prepare tzatziki.
  • Grate cucumber, then squeeze out excess liquid using a clean kitchen towel.
  • In a bowl, combine Greek yogurt, cucumber, garlic, vinegar, dill, oregano, lemon juice, olive oil, salt, and pepper. Mix until creamy and well-blended.
  • Chill in the refrigerator until ready to serve.

Assemble the gyros:

  • Warm pita bread slightly in a dry skillet or microwave.
  • Add shredded Greek chicken, top with lettuce, cucumber, tomato, and red onion, then drizzle generously with tzatziki sauce.

Serve:

  • Roll up the pita or serve it open-faced. Enjoy immediately for the best texture and flavor.

Notes

  • For extra flavor:
    Add a pinch of smoked paprika or crushed red pepper for a hint of spice.
  • Make ahead:
    Both the chicken and tzatziki can be made a day ahead. Store separately in airtight containers in the refrigerator.
  • Healthier option:
    Swap pita for lettuce wraps or serve the gyro filling over a quinoa salad bowl.
  • Thicker tzatziki:
    Strain yogurt for 1 hour before mixing if you want a thicker, restaurant-style texture.
  • Serving idea:
    Serve with roasted Greek potatoes or a side of lemon orzo for a complete meal.