Slow Cooker Chicken Gyros are a fantastic way to get all the flavors of a classic Greek gyro without any fuss. Tender, juicy chicken seasoned with garlic, oregano, and lemon slowly cooks to perfection, soaking up all those delicious spices. The slow cooker does all the work, making this an easy dish that still feels like a special meal.
I love making these because the chicken turns out so flavorful and soft it almost falls apart. It’s the kind of meal where you can throw everything into the slow cooker in the morning and come home to an amazing dinner ready to go. Plus, it’s perfect for feeding a crowd or enjoying meal prep for the week.
My favorite way to serve the gyros is in warm pita bread with fresh toppings like cucumber, tomato, onion, and plenty of creamy tzatziki sauce. It feels fresh, bright, and just right after the rich slow-cooked chicken. I promise this recipe will quickly become a go-to when you want something comforting, easy, and full of Mediterranean flavors.
Key Ingredients & Substitutions
Chicken: Chicken thighs are my top choice—they stay juicy and tender in the slow cooker. You can use breasts too, but they may dry out a bit more. If you want even richer flavor, try bone-in thighs and shred off the bone.
Garlic & Oregano: Fresh garlic brings bold flavor, and dried oregano adds that classic Greek taste. If you only have fresh oregano, just double the amount. You can swap dried oregano for Italian seasoning in a pinch.
Lemon: Fresh lemon juice and zest brighten up the spice mix and give the chicken a fresh tang. If lemons aren’t available, a splash of white vinegar can work but won’t be quite the same.
Tzatziki Sauce: Greek yogurt is key here for creaminess. If you want a lighter option, try plain low-fat yogurt but drain some liquid first. Using fresh dill makes a big difference, but dried dill can be used if fresh isn’t on hand.
Pita Bread: Warm pita wraps make this dish easy to assemble and enjoy. If you prefer something different, naan bread or flatbreads work well too.
How Do I Get Tender, Shreddable Chicken from the Slow Cooker?
The secret to perfectly shreddable chicken in a slow cooker is low-and-slow cooking. Cooking on low heat for about 5-6 hours allows the chicken fibers to break down gently without drying out.
- Marinate your chicken well for maximum flavor absorption.
- Cook on low heat rather than high whenever possible for more tender meat.
- Once cooked, let the chicken rest for 10 minutes before shredding—this helps keep the juices in.
- Use two forks to pull the meat apart gently; the chicken should shred easily if cooked correctly.
- Save some of the slow cooker juices and mix them back into the shredded chicken to keep it moist.
Equipment You’ll Need
- Slow cooker – I recommend a 4-6 quart size; it cooks the chicken evenly and keeps it juicy.
- Mixing bowls – for marinating the chicken and preparing the tzatziki sauce easily.
- Sharp knife and cutting board – to chop garlic, vegetables, and herbs smoothly.
- Forks or tongs – for shredding the cooked chicken effortlessly.
- Measuring spoons and cups – to get the seasoning and ingredients just right.
- Grater – for fresh cucumber and possibly cheese or zesting lemon.
- Small bowl or whisk – to mix your tzatziki sauce nicely.
- Serving platter or plates – for assembling and enjoying your gyros.
Flavor Variations & Add-Ins
- Use chicken breasts instead of thighs for a leaner option, but watch for overcooking to keep it moist.
- Try adding sliced bell peppers or Kalamata olives to the toppings for extra flavor and texture.
- Swap out the tzatziki for hummus or a tahini sauce for a different Mediterranean twist.
- Add a pinch of cayenne or paprika to spice things up accordingly with your heat preference.
Slow Cooker Chicken Gyros
Ingredients You’ll Need:
For the Chicken:
- 1.5 to 2 lbs boneless, skinless chicken thighs (or breasts)
- 4 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon ground coriander
- ½ teaspoon crushed red pepper flakes (optional)
- 1 lemon, juice and zest
- 3 tablespoons olive oil
- Salt and black pepper, to taste
- 4-6 pita breads or flatbreads, warmed
For the Tzatziki Sauce:
- 1 cup Greek yogurt (full fat preferred)
- ½ cucumber, grated and excess water squeezed out
- 2 cloves garlic, minced
- 1 tablespoon fresh dill, chopped (plus extra for garnish)
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
- Salt and black pepper, to taste
For the Toppings:
- 1 medium tomato, sliced
- 1 small red onion, finely chopped
- 1 cucumber, thinly sliced
- Lemon wedges (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 5 to 6 hours to cook on low in the slow cooker (or 3 to 4 hours on high). Add extra time for marinating if you choose. Prepare the tzatziki sauce while the chicken cooks to save time. Overall, plan for 6 hours, mostly unattended cooking.
Step-by-Step Instructions:
1. Prepare the Chicken:
In a mixing bowl, combine the minced garlic, dried oregano, cumin, smoked paprika, ground coriander, crushed red pepper flakes (if using), lemon zest, lemon juice, olive oil, salt, and black pepper. Add the chicken thighs and toss everything together well to coat the chicken fully. Cover and marinate for at least 30 minutes or refrigerate overnight for more flavor.
2. Cook the Chicken:
Place the marinated chicken into the slow cooker. Cover with the lid and cook on low for 5 to 6 hours, or on high for 3 to 4 hours, until the chicken is tender and fully cooked through.
3. Make the Tzatziki Sauce:
While the chicken cooks, mix together the Greek yogurt, grated cucumber (with excess water squeezed out), minced garlic, chopped fresh dill, lemon juice, olive oil, salt, and pepper in a bowl. Stir well and refrigerate to let the flavors meld.
4. Shred the Chicken:
When the chicken is finished cooking, remove it from the slow cooker and shred it with two forks. If you like, drizzle some of the cooking juices back over the shredded chicken to keep it moist and flavorful.
5. Assemble the Gyros:
Warm the pita breads. On each pita, lay a few slices of cucumber, followed by tomato slices and a generous amount of shredded chicken. Spoon over some tzatziki sauce, then add finely chopped red onions and a sprinkle of fresh dill. Add a squeeze of lemon if you like.
6. Serve and Enjoy:
Fold the pita flatbread around the fillings and serve immediately. Offer lemon wedges on the side for extra brightness.
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but make sure to thaw it completely before marinating and cooking. Thaw in the fridge overnight or use the cold water method to speed up the process. This helps the chicken cook evenly in the slow cooker.
Can I Make the Tzatziki Sauce Ahead of Time?
Absolutely! Tzatziki actually tastes better after letting it chill for an hour or two, so making it ahead is a great idea. Just store it in an airtight container in the fridge and give it a quick stir before serving.
How Should I Store Leftover Chicken Gyros?
Store any leftover shredded chicken separately from the pita bread and fresh toppings in airtight containers in the fridge. The chicken will keep well for 3 to 4 days. Reheat gently before assembling your gyros to prevent the bread from getting soggy.
Can I Substitute the Pita Bread with Something Else?
Yes! If you don’t have pita, naan, flatbreads, or even soft tortillas work well as alternatives. Just warm them up before assembling your gyros for the best texture and flavor.