Slow Cooker Chicken Gyros are a fantastic way to enjoy all the flavors of traditional gyros with very little effort. Tender, juicy chicken slowly cooked with Mediterranean spices, garlic, and lemon, tucked inside warm pita bread with classic toppings like tomatoes, onions, and a creamy tzatziki sauce.
I love making this recipe because it’s so hands-off but still feels special. While the chicken cooks all day in the slow cooker, the house starts to smell amazing, and by dinner time, you have juicy, flavorful meat that’s perfect for piling into wraps. I usually double the sauce—it just makes everything taste better!
My favorite way to serve these gyros is with a side of crunchy cucumber salad and some roasted potatoes. It turns a simple meal into something you really want to share with family or friends. Plus, it’s great for busy days when you want dinner ready without rushing in the kitchen.
Key Ingredients & Substitutions
Chicken thighs: These are great for slow cooking because they stay juicy and tender. If you prefer white meat, boneless skinless chicken breasts work, but check for doneness earlier as they cook faster.
Greek yogurt: It’s the base of tzatziki and adds creaminess. You can try plain yogurt strained through a cheesecloth if Greek yogurt isn’t available.
Fresh dill: This herb adds that classic tzatziki flavor. If fresh dill is hard to find, dried dill works—just use less since it’s more concentrated.
Spices (oregano, cumin, smoked paprika, coriander): These build the gyro’s signature flavor. Feel free to adjust the amounts or swap paprika with chili powder for a bit of heat.
Pita bread: Use any flatbread if pita is unavailable. Warm the bread before assembling to make it pliable and soft.
How do I get tender, juicy chicken using a slow cooker?
Slow cooking chicken thighs low and slow is key for tender results. Here’s what works well:
- Use bone-free, skinless thighs for even cooking and easy shredding.
- Keep the slow cooker on low for 6–7 hours for the best texture.
- Coat the chicken in olive oil and lemon juice with spices to add moisture and flavor while it cooks.
- Don’t overcook; check tenderness near the end. Chicken is done when it easily pulls apart with a fork.
- Shred the chicken inside the slow cooker to soak up the juices for extra flavor.
Following these tips will give you moist, flavorful chicken perfect for filling your gyros.
Equipment You’ll Need
- Slow cooker – I prefer it because it cooks the chicken slowly and keeps it tender without extra effort.
- Mixing bowl – for combining the marinade ingredients; easy to toss everything together.
- Forks – essential for shredding the cooked chicken easily and quickly.
- Skillet or oven-safe tray – warm the pita breads here for a soft, perfect wrap.
- Knife and cutting board – for slicing cucumbers, onions, and halving tomatoes.
- Small bowl – to prepare and mix the tzatziki sauce.
Flavor Variations & Add-Ins
- Use turkey or beef instead of chicken for different flavors; just adjust cooking time accordingly.
- Swap out the tzatziki for hummus or garlic sauce if you prefer a different dip.
- Add roasted red peppers or caramelized onions for a sweeter, smoky twist.
- Include feta cheese or olives in your toppings for a salty, hearty flavor.
Slow Cooker Chicken Gyros
Ingredients You’ll Need:
For the Chicken:
- 2 lbs boneless, skinless chicken thighs
- 3 cloves garlic, minced
- 1/4 cup olive oil
- Juice of 1 lemon
- 1 tbsp dried oregano
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp ground coriander
- 1/2 tsp salt
- 1/2 tsp black pepper
For Serving:
- 4-6 pita breads or flatbreads
- 1 cup shredded lettuce or chopped romaine
- 1 large cucumber, sliced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- Lemon wedges, for serving
For the Tzatziki Sauce:
- 1 cup Greek yogurt
- 1/2 cucumber, finely diced or grated and drained
- 2 cloves garlic, minced
- 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
- 1 tbsp lemon juice
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe takes about 10-15 minutes to prepare, plus 6-7 hours cooking time on low in the slow cooker. The tzatziki sauce can be made while the chicken cooks, so it’s efficient and mostly hands-free. Warming the pita and assembling the gyros will take just a few more minutes before serving.
Step-by-Step Instructions:
1. Make the Marinade and Prepare the Chicken:
In a medium bowl, mix together olive oil, lemon juice, minced garlic, oregano, cumin, smoked paprika, coriander, salt, and pepper. Place the chicken thighs in your slow cooker and pour the marinade over them. Toss until all pieces are well coated.
2. Cook the Chicken:
Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours. The chicken should be tender and easy to shred when done.
3. Prepare the Tzatziki Sauce:
While the chicken cooks, combine Greek yogurt, grated cucumber, minced garlic, dill, lemon juice, salt, and pepper in a bowl. Stir well and keep chilled until ready to serve.
4. Shred the Chicken:
Once cooked, use two forks to shred the chicken directly in the slow cooker. Stir it with the cooking juices to keep it moist and flavorful.
5. Warm the Pita Bread:
Gently warm the pita or flatbreads in a dry skillet over medium heat or wrapped in foil in the oven, until soft and pliable.
6. Assemble Your Gyros:
Lay out warm pita breads and add a layer of shredded lettuce. Top with a generous amount of shredded chicken, sliced cucumbers, halved cherry tomatoes, and thin red onion slices. Drizzle each gyro with the cool, creamy tzatziki sauce. Add a squeeze of lemon juice for a bright finish.
Enjoy your delicious and easy Slow Cooker Chicken Gyros! Perfect for a relaxed meal full of Mediterranean flavors.
Can I Use Frozen Chicken Thighs in This Recipe?
Yes, you can use frozen chicken thighs, but make sure to thaw them completely in the fridge overnight before slow cooking. This helps ensure even cooking and tenderness.
Can I Make the Tzatziki Sauce Ahead of Time?
Absolutely! Tzatziki tastes even better after sitting for a few hours as the flavors meld. Just keep it refrigerated in an airtight container until ready to serve.
How Should I Store Leftover Gyro Meat?
Store any leftover shredded chicken in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave before assembling more gyros.
What If I Don’t Have a Slow Cooker?
You can bake the marinated chicken thighs in a preheated oven at 375°F (190°C) for 25-30 minutes or until fully cooked, then shred. Keep an eye on cooking time to avoid drying out the meat.