On cold evenings I lean on Slow Cooker Chicken Gyros more than almost anything else I cook. The olive oil slowly softens against the lemon juice until the whole pot turns savory and warm. It is the kind of meal I can start before work and mostly forget about until the timer reminds me.
The recipe is simple and allows the chicken to marinate in a blend of herbs and spices, resulting in a delicious meal with minimal effort.
Easy Slow Cooker Chicken Gyros Recipe
This recipe features chicken thighs slow-cooked with a mix of Greek spices, garlic, and lemon juice, creating a juicy and aromatic filling. The cooking time is approximately 6-8 hours, and it serves 4 people.
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Pita bread for serving
- Tzatziki sauce for topping
- Chopped tomatoes, cucumbers, and red onion for garnish
Instructions
- Prepare the Marinade: In a bowl, mix together the minced garlic, olive oil, lemon juice, oregano, cumin, paprika, salt, and pepper.
- Marinate the Chicken: Place the chicken thighs in the slow cooker and pour the marinade over them. Ensure the chicken is well coated.
- 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 easily shredded.
- Shred the Chicken: Once cooked, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and mix it with the juices.
- Serve: Fill pita bread with the shredded chicken and top with tzatziki sauce, chopped tomatoes, cucumbers, and red onion. Enjoy your homemade gyros!
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Total Time: 6-8 hours 10 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 320kcal
- Fat: 15g
- Protein: 30g
- Carbohydrates: 20g
I keep coming back to Slow Cooker Chicken Gyros because it never asks much of me and still lands on the table warm and filling. Store any extra in the fridge and it will hold for a few days. Let me know if you end up tweaking it, since half the fun is making it yours.
