Description
Juicy, tender Greek chicken made in your slow cooker and wrapped in warm pita bread? These gyros will make you feel like you’re dining at a Mediterranean cafe without leaving your kitchen!
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 large lemon, juiced and zested (about 3 tablespoons juice)
- 2 tablespoons red wine vinegar
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 medium onion, thinly sliced
- 6–8 pita breads or flatbreads
- 1 cup tzatziki sauce
- 1 cup diced cucumber
- 1 cup diced tomatoes
- ½ cup thinly sliced red onion
- ½ cup crumbled feta cheese
- ¼ cup fresh parsley, chopped
- Lemon wedges for serving
Instructions
- In a bowl, whisk together olive oil, garlic, lemon juice, lemon zest, red wine vinegar, oregano, thyme, rosemary, cumin, salt, and pepper to create the marinade.
- Place chicken thighs in the slow cooker and pour the marinade over them, ensuring all pieces are well-coated. Add the sliced onions on top.
- Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours until the chicken is tender enough to shred easily.
- Remove chicken from the slow cooker and shred with two forks. Return shredded chicken to the slow cooker and stir into the cooking liquid. Let it absorb the flavors for 15-20 minutes on WARM.
- While the chicken is resting, prepare your toppings: dice cucumber and tomatoes, slice red onion, and chop parsley.
- Warm the pita bread in a dry skillet, oven, or microwave until just pliable.
- To assemble gyros, place a portion of the shredded chicken on each pita, then add tzatziki, vegetables, feta, and a sprinkle of fresh parsley.
- Serve with lemon wedges on the side for an extra burst of flavor.