Crock Pot Chicken Gyros
User Reviews
5
Crock Pot Chicken Gyros
Description
This recipe uses boneless, skinless chicken thighs marinated with olive oil, garlic, fresh oregano, basil, thyme, salt, and black pepper before slow cooking in a crock pot atop sliced onions and carrots. Lemon juice is added for brightness. The slow cooking process gently breaks down the chicken, making it tender and juicy. After cooking, the meat is shredded and mixed back with the cooking juices to retain flavor.
The gyros are assembled by piling the seasoned chicken on pita bread along with classic toppings such as tzatziki sauce, feta cheese, olives, tomatoes, cucumbers, and extra sliced red onion. The combination delivers savory, herby, tangy, and fresh elements typical of traditional gyros.
The recipe suggests cooking times ranging from 2-3 hours on high to 4-6 hours on low, acknowledging variations in slow cooker performance, with an internal target temperature of 165°F for safety and juiciness. Marinating the chicken ahead of time enhances flavor depth, but can be skipped if needed. Fresh herbs can be substituted with dried versions in smaller quantities if fresh are unavailable. Ingredients can be doubled for larger groups.
Ingredients
- 2 lbs. chicken thighs boneless, skinless
- 1 red onion sliced; plus additional for serving, if desired
- 4 carrot large, peeled and chopped into chunks
- lemon juice juice from 1 lemon
- 2 tablespoons oregano fresh, chopped
- 2 tablespoons basil chopped, fresh
- 1 tablespoon thyme chopped fresh leaves
- 2 cloves garlic minced or pressed
- olive oil to taste
- salt
- black pepper
- pita bread for serving; pita bread or rice or salad; sliced red onion; sliced olives; sliced tomatoes; sliced cucumber
- rice
- Salad
- tzatziki sauce
- feta cheese
- red onion
- olives
- tomatoes
- lettuce
- cucumber
Instructions
- Place chicken in a large Ziploc bag. Drizzle with olive oil. Season liberally with salt and pepper. Add oregano, basil, thyme, and garlic to the bag. Seal the bag, toss to coat the chicken. You can let the chicken marinate in the refrigerator for a couple of hours (or overnight), or you can just use it right away.
- Place onion and carrots in the bottom of a slow cooker. Top with chicken and herbs from the bag. Squeeze lemon juice over top.
- Cover and cook on LOW for about 4-6 hours, or on HIGH for about 2-3 hours.
- Remove chicken to a plate, bowl, or cutting board. Chop or shred the meat, then stir it back into the pot. Taste and season with salt and pepper, if desired.
- Use a slotted spoon to pile the chicken on top of pita bread, rice, or salad. I typically discard the carrots in the pot, which were just used to flavor the meat as it cooked. Garnish the chicken with Tzatziki sauce, feta cheese, and other toppings of choice.
Notes
- Use boneless, skinless chicken thighs or breasts; thighs tend to stay juicier in slow cooking.
- Marinating the chicken with herbs, garlic, olive oil, salt, and pepper for a few hours or overnight enhances flavor.
- Cook chicken on HIGH for 2-3 hours or LOW for 4-6 hours, adjusting for your slow cooker to avoid overcooking.
- The meat is done when it reaches an internal temperature of 165°F.
- If fresh herbs are unavailable, substitute with 2 teaspoons dried oregano, 2 teaspoons dried basil, and 1 teaspoon dried thyme.
- To vary acidity, use a splash of red wine vinegar instead of lemon juice before cooking.
- Season the finished chicken with extra salt, pepper, and fresh chopped herbs before serving.
- Double ingredient quantities to serve a larger group.
- For stronger garlic flavor, increase minced garlic to 3-4 cloves.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 312 kcal
% Daily Value*
| Serving | 1/6 of the recipe | |
| Calories | 312kcal | 16% |
| Carbohydrates | 13g | 4% |
| Protein | 49g | 98% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 145mg | 48% |
| Sodium | 307mg | 13% |
| Potassium | 1153mg | 25% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 10410IU | 208% |
| Vitamin C | 25.7mg | 29% |
| Calcium | 92mg | 9% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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