Go Back

No-Fuss Crockpot Chicken Gyros

Tender, seasoned chicken thighs slow-cooked until shreddable, then broiled for crispy edges. Served in warm pita with quick tzatziki.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6
Course: Main Course
Cuisine: Greek-inspired
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless skinless chicken thighs
  • 1 large yellow onion thinly sliced
  • 4 cloves garlic minced
  • 2 teaspoons dried oregano
  • 1 teaspoon dried rosemary
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons lemon juice
  • 1 tablespoon tomato paste
  • 1/2 cup chicken broth low sodium
  • For serving:
  • 6 large pita breads or flatbreads
  • Sliced cucumber tomato, red onion
  • Tzatziki see notes

Equipment

  • 6-quart slow cooker
  • rimmed baking sheet
  • mixing bowls
  • chef's knife
  • cutting board
  • tongs
  • microplane or fine grater

Method
 

  1. In a small bowl, mix oregano, rosemary, cumin, smoked paprika, salt, and pepper. This is your spice blend.
  2. Place sliced onion and minced garlic in the bottom of the slow cooker.
  3. Arrange chicken thighs over the onions in a single layer. Sprinkle the spice blend evenly over the chicken.
  4. In a separate bowl, whisk lemon juice, tomato paste, and chicken broth until smooth. Pour around the chicken (not directly over the spices).
  5. Cover and cook on low for 4 hours or high for 2 hours, until chicken is tender and shreds easily with a fork.
  6. Remove chicken to a cutting board. Use two forks to shred into bite-sized pieces. Reserve 1/4 cup of the cooking liquid.
  7. Preheat your broiler. Spread shredded chicken on a rimmed baking sheet. Drizzle with the reserved liquid. Broil 3-4 minutes until edges are browned and slightly crispy.
  8. Warm pitas in a dry skillet or directly on the oven rack for 1 minute per side.
  9. Assemble gyros: spoon chicken onto pita, top with cucumber, tomato, red onion, and tzatziki.

Notes

Tzatziki: Grate 1/2 English cucumber, squeeze out excess water. Mix with 1 cup Greek yogurt, 1 minced garlic clove, 1 tablespoon lemon juice, 1 tablespoon olive oil, 1/2 teaspoon salt, and fresh dill or mint. Refrigerate 30 minutes before serving.
Storage: Keep chicken and toppings separate in the fridge up to 3 days. Reheat chicken in a skillet or oven for best texture.
Serving tip: For extra flavor, toast pitas with a brush of olive oil and pinch of oregano.