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A delicious Slow Cooker Chicken Gyro overflowing with tender chicken, fresh lettuce, tomato, cucumber, red onion, and creamy tzatziki sauce.

Slow Cooker Chicken Gyros with Tzatziki

Slow cooker chicken gyros with creamy tzatziki sauce. A fresh easy dinner with tender shredded chicken and bold Mediterranean flavor.
These slow cooker chicken gyros are packed with bright lemon and herb flavor and paired with a creamy homemade tzatziki sauce. Perfect for hands-off cooking, this recipe is ideal for meal prep and Pinterest-worthy wraps.
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Prep Time 15 minutes
Cook Time 8 hours
Refrigerate Tzatziki 1 hour
Total Time 9 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

For the chicken
  • 1 pound boneless skinless chicken breasts
  • 3 garlic cloves minced
  • 1/4 cup fresh lemon juice
  • 1 small onion diced
  • 1/4 cup water
  • 1 tablespoon olive oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon dried oregano
  • 1/4 teaspoon ground allspice
  • 1 teaspoon lemon pepper seasoning
  • 1/2 teaspoon salt
For the tzatziki sauce
  • 1 cup plain Greek yogurt
  • 2 garlic cloves minced
  • 1/2 cup cucumber grated and squeezed dry
  • 2 tablespoons fresh parsley chopped
  • 1/4 teaspoon salt
For serving
  • 6 pita breads
  • 1 cup lettuce shredded
  • 1 cup tomatoes sliced
  • 1/2 cup cucumber sliced
  • 1/4 cup red onion thinly sliced

Equipment

  • slow cooker
  • Bowl
  • Forks
  • Skillet

Method
 

  1. Lightly grease the slow cooker and place the chicken breasts inside.
  2. In a bowl mix garlic, lemon juice, diced onion, water, olive oil, vinegar, oregano, allspice, lemon pepper, and salt.
  3. Pour the mixture over the chicken, cover, and cook on low for 6 to 8 hours or on high for 3 to 4 hours until tender.
  4. While the chicken cooks, prepare the tzatziki by combining yogurt, garlic, grated cucumber, parsley, and salt. Mix well and refrigerate for at least 1 hour.
  5. Once the chicken is fully cooked and reaches an internal temperature of 165 degrees Fahrenheit, shred it using two forks directly in the slow cooker.
  6. Warm the pita breads in a skillet or oven until soft.
  7. Fill each pita with shredded chicken, lettuce, tomatoes, cucumber, and red onion.
  8. Spoon tzatziki sauce over the top and fold to serve.
  9. Serve immediately while warm or store components separately for meal prep.
  10. Ensure chicken reaches an internal temperature of 165 degrees Fahrenheit for safe consumption.

Notes

For thicker tzatziki, squeeze as much moisture as possible from the cucumber before mixing into the yogurt.