Description
Slow Cooker Greek Chicken Gyros bring all the sunny, Mediterranean flavors to your table with almost no effort. Tender, herby chicken thighs slowly simmer in olive oil, lemon, garlic, and classic Greek spices until they’re juicy enough to shred with a fork. Pile the flavorful meat into warm pitas, load up on fresh crunchy toppings, and finish with creamy tzatziki for an easy, crowd‑pleasing dinner or meal prep favorite.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh lemon juice
- 1/2 cup chicken broth (low sodium, if possible)
- Pita bread, for serving (about 6 pitas)
- Toppings: sliced cucumbers, tomatoes, red onion, crumbled feta cheese, and tzatziki sauce
Instructions
- In a large bowl, whisk together the olive oil, minced garlic, dried oregano, dried thyme, cumin, paprika, salt, pepper, and fresh lemon juice until well combined and fragrant.
- Add the chicken thighs to the bowl and turn to coat thoroughly in the marinade. Cover and refrigerate for at least 30 minutes, or up to overnight for deeper flavor.
- Transfer the marinated chicken and all of the marinade into the slow cooker. Pour in the chicken broth around the chicken.
- Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is very tender and shreds easily with a fork.
- Remove the chicken from the slow cooker to a cutting board or large plate. Shred using two forks, discarding any excess fat if desired.
- Return the shredded chicken to the slow cooker and stir to combine with the flavorful cooking juices. Taste and adjust seasoning with additional salt, pepper, or a squeeze of lemon if needed. Keep warm until ready to serve.
- Warm the pita bread in a dry skillet, microwave, or wrapped in foil in a low oven until pliable.
- To serve, fill each warm pita with a generous scoop of shredded Greek chicken. Top with sliced cucumbers, tomatoes, red onion, crumbled feta, and a generous dollop of tzatziki sauce. Fold and enjoy immediately.
Notes
- For best flavor, marinate the chicken overnight in the refrigerator so the herbs and garlic really infuse the meat.
- Use low-sodium chicken broth so you can better control the final salt level of the dish.
- If your slow cooker runs hot, start checking the chicken for doneness 30–45 minutes earlier so it doesn’t dry out.
- You can prep all toppings ahead of time and store them in the fridge for quick assembly on busy nights.
- Prep Time: 30 minutes (plus optional marinating time)
- Cook Time: 6–7 hours on LOW or 3–4 hours on HIGH
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Greek, Mediterranean
Nutrition
- Serving Size: 1 gyro (approximately 1 pita with chicken and toppings)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 115 mg
Keywords: slow cooker Greek chicken gyros, crockpot gyros, Mediterranean chicken, easy Greek dinner, shredded chicken gyros