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Homemade Slow Cooker Chicken Gyros recipe photo

Slow Cooker Chicken Gyros

These Slow Cooker Chicken Gyros are a flavor-packed, hassle-free delight! Enjoy tender chicken in warm naan with fresh veggies and creamy yogurt sauce.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Mixture:
  • 1/2 onion small chopped
  • 3 cloves garlic minced
  • 2 pounds ground chicken
  • 1/2 cup whole-wheat breadcrumbs plain
  • 1 whole lemon juiced and zested
  • 1 teaspoon dried thyme
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 teaspoons salt
  • 1 tablespoon extra virgin olive oil
For Serving:
  • 12 pieces whole-wheat naan bread or pita bread 6 inch
  • 1/2 cup Greek yogurt low-fat, plain
  • 1 whole lemon cut into wedges

Equipment

  • Slow cooker
  • Knife and cutting board
  • Mixing Bowl
  • Spoon or spatula

Method
 

Instructions:
  1. Start by finely chopping the small onion and mincing the garlic cloves. In a skillet over medium heat, add the extra virgin olive oil, then sauté the onion and garlic until softened and fragrant, about 3-5 minutes.
  2. In a large mixing bowl, combine the ground chicken, sautéed onion and garlic, whisked eggs, whole-wheat breadcrumbs, lemon juice, lemon zest, dried thyme, cinnamon, nutmeg, and salt. Mix well until all the ingredients are thoroughly combined.
  3. Scoop the chicken mixture into your slow cooker and spread it out evenly. Cover with the lid and set the slow cooker on low for 4-5 hours or high for 2-3 hours, until the chicken is fully cooked and tender.
  4. While the chicken cooks, chop the tomato and slice the cucumber. Set aside. You can also prepare the Greek yogurt sauce by simply placing the yogurt in a small bowl and mixing in some lemon juice, if desired.
  5. Once the chicken is cooked, remove it from the slow cooker and allow it to cool slightly. Then, use a fork to shred the chicken into bite-sized pieces. Warm the naan or pita bread, then fill each with the shredded chicken, chopped tomatoes, cucumber slices, and a generous dollop of Greek yogurt. Serve with lemon wedges on the side for an extra burst of flavor.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • You can freeze the cooked chicken mixture for up to 3 months.
  • Add chopped bell peppers or spinach for extra nutrients.
  • For a spicier kick, mix in red pepper flakes.
  • Use gluten-free breadcrumbs to make it gluten-free.