Slow Cooker Chicken Gyros are a fantastic way to enjoy all the flavors of a classic gyro without the hassle of grilling or marinating for hours. Tender chicken simmered with Mediterranean spices, garlic, and a touch of lemon comes out so juicy and full of flavor. Wrapped up in soft pita bread with fresh toppings like tomatoes, onions, and a creamy tzatziki sauce, it’s a meal that feels like a mini vacation on your plate.
I love using my slow cooker for this recipe because it’s almost effortless. You just toss in the chicken and spices in the morning, and by dinnertime, the whole house smells amazing. The chicken gets so tender that it practically falls apart, perfect for piling into pitas or even serving over a salad if you want to switch things up. Plus, making your own tzatziki sauce is easier than you might think, and it adds such a fresh, cool contrast to the warm, spiced chicken.
One of my favorite ways to serve these gyros is with extra lemon wedges on the side and a little sprinkle of chopped fresh herbs like parsley or dill. It feels like a celebration, even on a busy weeknight. Whenever I make this, I find everyone gathering around the table excited to build their own gyro exactly how they like it. It’s a fun, casual meal that brings a little Mediterranean sunshine into our home.
Key Ingredients & Substitutions
Chicken Thighs: I recommend boneless, skinless thighs because they stay juicy and tender in the slow cooker. You can swap them for chicken breasts, but they might be a bit drier.
Olive Oil & Lemon Juice: These give the marinade a fresh, bright flavor. You can use lime juice as a substitute for lemon if you like a slightly different tang.
Oregano & Spices: Dried oregano is classic for gyros, but if you only have fresh, use about twice as much. Smoked paprika adds a nice depth, but regular paprika works fine.
Greek Yogurt for Tzatziki: Use full-fat Greek yogurt for creaminess. If you want it lighter, try a Greek yogurt blend or plain yogurt strained through cheesecloth.
Cucumber: For the sauce and topping, be sure to squeeze out excess water from grated cucumber to avoid watery tzatziki.
How Do I Make the Chicken Tender and Full of Flavor in the Slow Cooker?
Slow cooking chicken thighs allows them to absorb all the herbs, spices, and citrus juice fully. Here’s how to get the best result:
- Mix the marinade well to evenly coat the chicken before placing it in the slow cooker.
- Cook on low for 6 to 7 hours for tender meat that shreds easily. High heat works but can dry out the chicken faster.
- When done, shred the chicken right in the slow cooker to soak up the flavorful juices that collected during cooking.
- For extra flavor, you can brown the chicken quickly in a hot pan before slow cooking, but this is optional.
Following these steps will give you juicy, tender chicken with that great classic gyro taste.
Equipment You’ll Need
- Slow cooker – I love this because it cooks the chicken evenly and requires minimal effort.
- Mixing bowls – Handy for preparing the marinade and tzatziki sauce.
- Grater – Easy for shredding cucumbers for the tzatziki and dicing ingredients.
- Forks – Perfect for shredding the cooked chicken and serving.
- Measuring spoons and cups – For accurate spice and liquid measurements.
- Large spoon or tongs – To toss the chicken in the marinade and serve.
- Serving plates or trays – Great for assembling and organizing your gyros.
Flavor Variations & Add-Ins
- Protein swap: Use beef, lamb, or turkey instead of chicken for different flavors.
- Cheese option: Add crumbled feta or shredded mozzarella inside the pita for extra richness.
- Veggie toppings: Include roasted peppers, olives, or arugula for a variety of textures and flavors.
- Spice it up: Add cayenne pepper or chili flakes to the marinade if you like more heat.
Slow Cooker Chicken Gyros
Ingredients You’ll Need:
For the Chicken and Marinade:
- 2 lbs boneless, skinless chicken thighs
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 2 tbsp lemon juice
- 2 tbsp red wine vinegar
- 1 tbsp dried oregano
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp ground coriander
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp crushed red pepper flakes (optional)
For Serving:
- 4-6 pita breads or flatbreads, warmed
- 1 medium cucumber, sliced or diced
- 2 medium tomatoes, sliced or diced
- 1 small red onion, thinly sliced
- Fresh parsley or dill, chopped, for garnish
For the Tzatziki Sauce:
- 1 cup plain Greek yogurt
- 1/2 cucumber, finely grated and drained
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
- Salt and pepper, to taste
How Much Time Will You Need?
This slow cooker chicken gyro recipe requires about 10 minutes to prepare the ingredients and marinade. The chicken then cooks in the slow cooker for 6 to 7 hours on low or 3 to 4 hours on high. While the chicken cooks, you can prepare the tzatziki sauce and chop the veggies. Overall, allow roughly 7 hours if cooking on low, but most of that is hands-off time.
Step-by-Step Instructions:
1. Prepare the Marinade and Chicken:
In a medium bowl, whisk together olive oil, garlic, lemon juice, red wine vinegar, oregano, cumin, smoked paprika, coriander, salt, black pepper, and crushed red pepper flakes if using. Place the chicken thighs in your slow cooker. Pour the marinade over the chicken and toss gently to coat all pieces evenly.
2. Slow Cook the Chicken:
Cover your slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and easily shredded with forks.
3. Make the Tzatziki Sauce:
While the chicken cooks, prepare the tzatziki sauce. In a bowl, combine the Greek yogurt, the grated and drained cucumber, minced garlic, lemon juice, chopped dill, salt, and pepper. Mix well and refrigerate until ready to serve.
4. Shred the Chicken:
When the chicken is done, use two forks to shred it directly in the slow cooker, mixing it with the cooking juices to keep it moist and flavorful.
5. Assemble the Gyros:
Lay a warm pita bread flat. Add a generous portion of shredded chicken, then top with cucumber, tomato slices, red onion, and a big spoonful of tzatziki sauce. Sprinkle with fresh parsley or dill.
6. Serve:
Wrap the pita bread around the fillings, using parchment paper if you like to keep things neat. Serve immediately with extra lemon wedges and tzatziki sauce on the side if you want a little extra zing.
Can I Use Frozen Chicken Thighs for This Recipe?
Yes, you can use frozen chicken thighs, but be sure to fully thaw them in the fridge overnight before adding to the slow cooker. This ensures even cooking and food safety.
Can I Make the Tzatziki Sauce Ahead of Time?
Absolutely! The tzatziki sauce can be made up to 2 days ahead and kept refrigerated. Just give it a good stir before serving to recombine any separated liquid.
How Should I Store Leftover Chicken Gyros?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stove. For best texture, add fresh toppings and tzatziki when serving.
Can I Substitute Pita Bread with Another Wrap?
Yes, you can use naan, flatbreads, or even tortillas as a substitute. Warm them slightly before assembling for the best pliability and taste.
