Description
Slow cooker chicken gyros with tender seasoned chicken, creamy tzatziki sauce, and warm pita bread make an easy family dinner.
Ingredients
- 2 pounds boneless skinless chicken thighs
- 1 red onion, sliced and divided
- 2 large carrots, peeled and sliced
- 1 lemon, juiced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon minced garlic
- 1 cup low sodium chicken broth
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup plain Greek yogurt
- 1 cucumber, peeled, seeded, and shredded
- 1 tablespoon dried dill
- 1/4 teaspoon kosher salt
- 1/2 teaspoon minced garlic
- 6 pita breads
Instructions
- Place chicken thighs in the slow cooker with half of the sliced red onion, carrots, lemon juice, oregano, basil, thyme, minced garlic, chicken broth, kosher salt, and black pepper.
- Cover and cook on low for 6 hours or on high for 3 hours until chicken is tender and reaches an internal temperature of 165 degrees Fahrenheit.
- Transfer chicken to a cutting board and shred it using two forks.
- Return shredded chicken to the slow cooker and stir it into the cooking juices and vegetables.
- While chicken cooks, prepare tzatziki sauce by squeezing excess moisture from shredded cucumber using paper towels.
- In a medium bowl, combine Greek yogurt, shredded cucumber, dried dill, kosher salt, minced garlic, and the remaining sliced red onion. Stir until creamy and evenly mixed.
- Warm pita breads in a dry skillet over medium heat for about 30 seconds per side or until soft and pliable.
- Fill each pita with shredded chicken mixture and top with tzatziki sauce.
- Serve immediately while warm.
Notes
- Drain excess liquid from the cucumber before mixing the tzatziki sauce.
- Store leftover chicken and sauce separately in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Greek