Slow Cooker Chicken Gyros are a fantastic, hands-off way to enjoy the tender, flavorful taste of classic Greek street food right at home. The chicken gets slow-cooked with a blend of herbs and spices until it’s juicy and perfectly shreddable. Wrapped in warm pita bread and topped with fresh veggies and creamy tzatziki, these gyros bring a fresh and satisfying meal to the table.
I love how easy it is to prep everything in the morning and let the slow cooker do its magic during the day. This recipe is a lifesaver when I want something delicious without spending hours in the kitchen. The leftovers are great too, making for quick sandwiches the next day or a tasty snack whenever I’m craving that Mediterranean flavor.
My favorite way to serve these Slow Cooker Chicken Gyros is piling on cucumber, tomato, red onion, and plenty of tzatziki sauce. Sometimes I add a little crumbled feta for extra richness. It’s a meal that feels like a little celebration, perfect for sharing with family or friends on a relaxed weekend night.
Key Ingredients & Substitutions
Chicken Breasts: Using boneless, skinless chicken breasts ensures tender, lean meat that’s easy to shred. You can also use thighs if you prefer juicier and more flavorful meat.
Olive Oil & Vinegars: Olive oil is great for flavor and moisture, but avocado oil works well too. If you don’t have red wine vinegar, try apple cider vinegar or lemon juice only for acidity.
Spices: Dried oregano is classic for gyros, but thyme or marjoram are nice alternatives. Smoked paprika adds warmth and a subtle smokiness, but regular paprika is fine if you don’t have it.
Tzatziki Sauce: Greek yogurt is key for that creamy, tangy taste. For a dairy-free version, use coconut or almond yogurt. Fresh cucumber adds crunch and moisture; don’t skip squeezing out the liquid to avoid watery sauce.
Pita Bread: Warm pita or flatbread holds the fillings well. If unavailable, use tortillas or even naan for a twist.
How Can I Make Sure the Chicken Stays Juicy and Flavors Soak In?
Slow cooking chicken slowly lets flavors meld and keeps it moist. Follow these tips for best results:
- Marinate with oil, acids, and spices before cooking to deepen flavors.
- Cook on low heat for 6-8 hours for gentle cooking and more tenderness.
- Keep some cooking liquid to moisten shredded chicken later.
- Shred chicken right away, then stir it back into the sauce so it absorbs all the juices.
These little steps help your chicken stay juicy, flavorful, and perfect for piling into your gyros!
Equipment You’ll Need
- Slow cooker – I love it because it makes the chicken tender and the prep super easy.
- Mixing bowl – perfect for whisking together the marinade and tzatziki ingredients.
- Grater – use it to grate the cucumber for the tzatziki sauce.
- Forks – for shredding the cooked chicken; it’s quick and mess-free.
- Serving plates and utensils – ideal for assembling and enjoying your gyros.
Flavor Variations & Add-Ins
- Use chicken thighs for extra juicy meat with richer flavor.
- Add a pinch of cinnamon or allspice to the marinade for a slightly sweeter, warm note.
- Include chopped fresh herbs like parsley or mint on top for fresh brightness.
- Sauté sliced bell peppers or mushrooms and add them inside the pita for more veggies.
Slow Cooker Chicken Gyros
Ingredients You’ll Need:
For the Chicken:
- 2 lbs boneless, skinless chicken breasts
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1 tablespoon red wine vinegar
- 1 tablespoon lemon juice
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 cup chicken broth or water
For Serving:
- Pita bread or flatbreads
- 1 cup diced tomatoes
- 1 cup sliced cucumbers
- 1/2 cup thinly sliced red onion
- Lettuce leaves
For the Tzatziki Sauce:
- 1 cup Greek yogurt
- 1/2 cucumber, peeled, seeded, and grated
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh dill (or 1 teaspoon dried dill)
- Salt and pepper, to taste
Time Needed
This recipe takes about 10-15 minutes to prepare and then 6 to 8 hours to cook on low (or 3 to 4 hours on high) in your slow cooker. Plan for a little extra time to shred the chicken and assemble your gyros.
Step-by-Step Instructions:
1. Make the Marinade and Prepare Chicken:
In a small bowl, whisk together olive oil, minced garlic, red wine vinegar, lemon juice, oregano, cumin, smoked paprika, salt, pepper, and crushed red pepper flakes if using. Place the chicken breasts in your slow cooker, pour the marinade on top, and add the chicken broth or water. Stir gently to combine.
2. Cook the Chicken:
Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender and easy to shred.
3. Prepare the Tzatziki Sauce:
While the chicken cooks, squeeze out extra moisture from the grated cucumber using a clean towel. In a bowl, mix the Greek yogurt, grated cucumber, minced garlic, lemon juice, dill, salt, and pepper. Chill the sauce until you’re ready to serve.
4. Shred the Chicken:
Once cooked, remove the chicken breasts from the slow cooker and shred them with two forks. Return the shredded chicken to the slow cooker and stir it into the juices to keep it moist and flavorful.
5. Assemble Your Gyros:
Warm your pita bread or flatbreads. Layer on lettuce, shredded chicken, diced tomatoes, cucumber slices, and red onions. Drizzle generously with the chilled tzatziki sauce.
6. Serve and Enjoy:
Optionally, serve your gyros with lemon wedges and extra tzatziki on the side for dipping. Enjoy your delicious and tender slow cooker chicken gyros!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken breasts, but be sure to thaw them completely in the refrigerator before adding them to the slow cooker. This ensures even cooking and prevents the chicken from staying tough.
Can I Make the Tzatziki Sauce Ahead of Time?
Absolutely! Prepare the tzatziki sauce a few hours or even the day before. Store it in an airtight container in the fridge to allow the flavors to meld. Just give it a good stir before serving.
How Should I Store Leftover Chicken Gyros?
Store leftovers separately—keep the shredded chicken and vegetables in airtight containers in the fridge for up to 3 days. The pita bread is best stored at room temperature or wrapped tightly in foil to prevent drying out. Reheat chicken gently to avoid drying it out.
Can I Use Different Bread Instead of Pita?
Yes! If you don’t have pita, naan, flatbreads, or even soft tortillas work well as substitutes. Just warm them slightly for the best texture and flavor.
