Slow Cooker Chicken Gyros are a wonderful twist on a classic Greek favorite, made easy by letting the chicken cook low and slow until it’s tender and full of flavor. The chicken soaks up all those delicious Mediterranean spices, garlic, and lemon, then gets shredded perfectly to stuff into warm pita bread alongside fresh veggies and a creamy tzatziki sauce.
I love making these gyros because the slow cooker does most of the work, which means you can come home to a house that smells amazing and dinner ready to go. The chicken turns out incredibly juicy, and mixing it with crunchy cucumbers and tomatoes makes every bite so satisfying. If you have extra tzatziki on hand, don’t be shy about adding a little more – it really brings everything together!
These gyros are my go-to for a casual dinner with friends or family. They’re fun to assemble at the table, letting everyone customize their pita just the way they like it. Plus, because it’s a slow cooker meal, you can easily double the recipe for gatherings or have leftovers that taste just as great the next day. I always look forward to making this recipe when I want something simple but full of bright, fresh flavors.
Key Ingredients & Substitutions
Chicken Breasts: These work best because they stay tender and shred easily after slow cooking. If you want a richer flavor, try chicken thighs instead; they stay juicy and add more depth.
Spices & Herbs: Oregano, cumin, paprika, and coriander give the chicken its classic gyro flavor. If you can’t find smoked paprika, use regular paprika for a milder taste.
Greek Yogurt for Tzatziki: The creamy base in tzatziki is usually full-fat Greek yogurt for thickness and tang. If dairy is a challenge, try coconut or cashew yogurt, though the taste will differ.
Cucumber: Don’t skip squeezing out the water after grating cucumber for tzatziki. It keeps the sauce thick and prevents it from becoming watery. English cucumbers work well, too.
Pita Bread: Classic pita or Greek flatbreads are perfect for wrapping the filling. For a low-carb option, try lettuce wraps or flatbreads made from cauliflower.
How Can I Keep Slow Cooker Chicken Juicy and Flavorful?
Slow cooking is great for tender chicken, but it can dry out if you’re not careful. Here’s what helps:
- Use enough olive oil and marinade to keep chicken moist throughout cooking.
- Don’t lift the lid too often—each peek lets heat escape, which slows cooking.
- Cook on low setting when time permits; it better preserves moisture and tenderness.
- Once done, shred chicken right in the slow cooker to mix in the flavorful juices.
- If it seems dry, add a little chicken broth or extra olive oil before shredding.
These tips keep the meat juicy and syrupy with all those spices, making the gyros taste fresh and satisfying every time.
Equipment You’ll Need
- Slow cooker – I love it because it cooks the chicken evenly and frees up your stove.
- Mixing bowl – for whisking together the marinade and tzatziki ingredients, making prep quick and easy.
- Forks or tongs – to shred the cooked chicken easily without making a mess.
- Grater and cheesecloth or paper towels – to squeeze out excess water from the cucumber for the sauce.
- Warming rack or plate – to keep the pita breads soft and ready for filling.
Flavor Variations & Add-Ins
- Use leftover grilled chicken or lamb instead of slow-cooked chicken for different flavors and textures.
- Add sliced bell peppers or roasted eggplant to the fillings for more veggies and color.
- Mix in some crumbled feta or shredded mozzarella for extra cheese flavor.
- For spice lovers, toss in a pinch of cayenne or use harissa in the marinade to add heat.
Slow Cooker Chicken Gyros
Ingredients You’ll Need:
For the Chicken:
- 2 lbs boneless, skinless chicken breasts
- 3 cloves garlic, minced
- 1/4 cup olive oil
- 2 tbsp lemon juice (freshly squeezed)
- 2 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp ground coriander
- 1/2 tsp crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
For the Tzatziki Sauce:
- 1 cup Greek yogurt
- 1/2 cucumber, grated and squeezed dry
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
- Salt and pepper, to taste
For Serving:
- 1 medium red onion, thinly sliced
- 4-6 pita breads or Greek flatbreads, warmed
- Fresh chopped parsley or cilantro for garnish
- Sliced tomatoes and cucumbers
Time Needed
Plan for about 15 minutes to prep all ingredients, plus 6 to 7 hours of slow cooker time on low (or 3 to 4 hours on high) to cook the chicken perfectly tender. Additional minutes are needed to prepare toppings and assemble the gyros just before serving.
Step-by-Step Instructions:
1. Prepare the Marinade and Chicken:
In a mixing bowl, whisk together olive oil, lemon juice, minced garlic, oregano, cumin, paprika, coriander, crushed red pepper flakes (if you like heat), salt, and black pepper. Place the chicken breasts into your slow cooker, then pour the marinade over them, making sure each piece is coated.
2. Cook the Chicken:
Cover the slow cooker and cook the chicken on low for 6 to 7 hours, or on high for 3 to 4 hours. The chicken should be tender enough to shred easily.
3. Make the Tzatziki Sauce:
While the chicken cooks, mix Greek yogurt, grated and drained cucumber, minced garlic, lemon juice, dill, salt, and pepper in a bowl. Stir well, then chill in the refrigerator until ready to use.
4. Shred the Chicken:
When the chicken is fully cooked, use two forks to shred it directly in the slow cooker. Stir the shredded chicken to mix it with the flavorful juices and marinade. Taste and add more salt or pepper if needed.
5. Prepare the Toppings:
Thinly slice the red onion, tomatoes, and cucumbers. Warm the pita breads in a skillet or oven so they’re soft and pliable.
6. Assemble the Gyros:
Lay a warm pita flat on a plate. Spoon a generous amount of shredded chicken into the center, then add sliced red onion, tomatoes, cucumbers, and a big dollop of tzatziki sauce. Sprinkle with fresh parsley or cilantro for a burst of color and flavor.
7. Serve and Enjoy:
Fold the pita over the fillings and serve immediately. Offer extra tzatziki sauce and lemon wedges on the side for added zest and creaminess. Enjoy your flavorful, juicy slow cooker chicken gyros!
Can I Use Frozen Chicken in This Recipe?
Yes! Just be sure to fully thaw the chicken breasts before adding them to the slow cooker. Thaw overnight in the fridge or use the cold water method to speed things up. This ensures even cooking and food safety.
Can I Make the Tzatziki Sauce Ahead of Time?
Absolutely! You can prepare the tzatziki sauce a day ahead. Keep it covered in the fridge to let the flavors meld—it actually tastes better after sitting for a few hours.
How Should I Store Leftover Gyros?
Store leftover shredded chicken and toppings separately in airtight containers in the fridge for up to 3 days. Reheat the chicken gently in the microwave or in a skillet, and assemble fresh gyros when ready to serve.
What Can I Substitute for Pita Bread?
If you don’t have pita, try using flatbreads, wraps, or even lettuce leaves for a low-carb twist. Just make sure they’re warm and pliable before filling to avoid cracking when you fold them.