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Greek Chicken Gyros are a new favorite meal at my house – this dump & go crockpot version of classic chicken gyros is made with greek seasoned tender chicken that’s piled onto warm pita bread, and then topped with fresh veggies and lots of tangy creamy tzatziki sauce. The combination of flavors is out of this world!

For more Greek food recipes be sure and try my Easy Greek Pasta Salad and this layered Greek Dip Recipe.

Gyros stacked on a white serving plate

Greek Chicken Gyros Recipe (Easy Dump & Go Crockpot Meal)

This greek chicken gyro recipe has been made at least once a week for dinner at my house! I have made it for my family and even for guests so you know it’s a tried & true dinner that you can count on. 

The flavorful chicken is out of this world tender and yummy with fresh lemon juice, olive oil, and seasonings. Let the slow cooker do all the work for this easy meal that’s perfect for any night of the week. 

Chicken gyros ready to eat on a plate

Ingredients Needed For Easy Chicken Gyros

Marinade Ingredients 

  1. Large Boneless, Skinless Chicken Breasts : You need 3 large chicken breasts which is about 1.5 to 2 pounds. 
  2. Sweet Onion : This is a vidalia sweet onion that can easily be found by the other onion varieties at the store. A white onion, yellow onion, or red onions can be substituted if needed. 
  3. Freshly Squeezed Lemon Juice : Do not substitute with bottled lemon juice! 
  4. Extra-Virgin Olive Oil : I use the ‘light tasting’ variation of this. 
  5. Red Wine Vinegar
  6. Dried Oregano
  7. Kosher Salt & Black Pepper

Ingredients For Serving

  1. Shredded Lettuce : Use green leaf lettuce, romaine lettuce, or shredded iceberg lettuce. You can find bags of shredded lettuce or purchase a head of lettuce (any variety) and shred it or cut it into small pieces. 
  2. Fresh Tomatoes :  I use Roma tomatoes that have been seeded and chopped but you can also use cherry or grape tomatoes that have been halved. 
  3. Cucumber : Dice or slice a cucumber into small pieces for a fresh and crunchy topping for the delicious gyros. I like to use an English cucumber because they don’t have the seeds like regular cucumbers do. 
  4. Fresh Tzatziki Sauce : I make it easy and purchase some from the grocery store – sometimes it’s labeled as sauce or dip, either one works fine. You can also make Homemade Tzatziki Sauce as well. Be sure and have some extra tzatziki on hand because these homemade greek chicken gyros are so good slathered in that tangy and creamy sauce. 
  5. Pita Flatbreads : These can be purchased at the store and they’re usually found up in the deli area by the hummus and other specialty breads. I use the brand ‘Papa Pita’ Greek Pita Flatbread. 
Ingredients

How To Make This Easy Chicken Gyro Recipe 

Spray the insert of the crockpot with nonstick cooking spray. Evenly layer the sliced onions into the bottom of the crockpot. Lay the chicken breasts on top. If the chicken breasts are larger I like to cut them in half (like a sandwich) to make two smaller pieces. 

process images

In a small mixing bowl, whisk together the lemon juice, olive oil, red wine vinegar, oregano, salt, and pepper. Pour this over the chicken making sure to cover each piece of chicken with the marinade. Use a spatula to scrape out all the remaining seasonings from the mixing bowl. 

process images

Cover with the lid and cook on LOW for 6-7 hours. 

Remove the chicken pieces from the crockpot onto a plate or cutting board. Use two forks to shred the chicken and then return it back into the crockpot. Stir everything together. 

process images

Serving : Warm the soft pita bread in the microwave. Slather a healthy amount of tzatziki sauce onto the pita. Use a sotted spoon to add some of the Greek chicken into the middle, and then top with all your favorite toppings (lettuce, tomato, cucumber, kalamata olives, feta cheese, and more tzatziki sauce or dip). 

Serving suggestion for greek chicken made into gyros

How To Store Leftover Greek Chicken For Gyros

Place the leftover chicken inside an airtight container and store in the fridge for up to 3-4 days. Leftovers make a great protein option for a salad for lunch the next day or add them into a Greek Salad. 

Store the pita bread inside a Ziploc bag at room temperature and then store the vegetable toppings in individual containers inside the fridge. When ready to eat leftovers, warm up the pita bread in the microwave along with a serving of the chicken, and then make the gyro with the toppings and tzatziki sauce. 

Close up of the flatbread taco

Serving Suggestions

  • Gyros : I always serve this Greek chicken as gyros for dinner – warmed flatbread, some Greek chicken from the crockpot, tzatziki sauce, shredded lettuce, and tomato. This is what my family loves!
  • Greek Chicken Bowls : Serve the chicken over rice – this Greek Lemon Rice would be amazing or white rice – and then top it off with tzatziki sauce, fresh veggies, and feta cheese.
  • Topping Ideas : Shredded lettuce, chopped romaine lettuce, chopped green leaf lettuce, lettuce medley, chopped tomatoes, halved cherry tomatoes, thinly chopped or sliced English cucumbers, feta cheese, tzatziki sauce.
Close up of the gyros with a top view

More Easy Dinners With Chicken

Gyros stacked on a white serving plate
Together As Family Logo

Crockpot Greek Chicken Gyros


Author Jessica – Together as Family
Course Dinner
Cuisine Mediterranean
Prep Time 5 minutes
Cook Time 7 hours
Total Time 7 hours 5 minutes
Servings 8
Greek Chicken Gyros are a new favorite meal at my house – this dump & go crockpot version of classic chicken gyros is made with greek seasoned tender chicken that's piled onto warm pita bread, and then topped with fresh veggies and lots of tangy creamy tzatziki sauce. The combination of flavors is out of this world!

Ingredients
  

  • 3 large boneless, skinless chicken breasts (about 1.5 to 2 pounds)
  • 1 sweet onion sliced thin into half moon shapes
  • 1/4 cup freshly squeezed lemon juice (2 large lemons)
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • teaspoons dried oregano
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper

For Serving

  • pita bread (I use Papa Pita White Greek Pita Flat Bread)
  • shredded lettuce (iceberg or green leaf lettuce)
  • chopped tomatoes
  • finely chopped cucumber
  • Tzatziki sauce or dip (purchased or homemade)

Instructions

  • Spray the insert of the crockpot with nonstick cooking spray. Evenly layer the sliced onions into the bottom of the crockpot. Lay the chicken breasts on top.
    * If the chicken breasts are larger I like to cut them in half (like a sandwich) to make two smaller pieces. 
    3 large boneless, skinless chicken breasts, 1 sweet onion
  • In a small mixing bowl, whisk together the lemon juice, olive oil, red wine vinegar, oregano, salt, and pepper. Pour this over the chicken making sure to cover each piece of chicken with the marinade. Use a spatula to scrape out all the remaining seasonings from the mixing bowl. 
    1/4 cup freshly squeezed lemon juice, 2 tablespoons extra-virgin olive oil, 2 tablespoons red wine vinegar, 1½ teaspoons dried oregano, 1 teaspoon kosher salt, ½ teaspoon black pepper
  • Cover with the lid and cook on LOW for 6-7 hours
  • Remove the chicken pieces from the crockpot onto a plate or cutting board. Use two forks to shred the chicken and then return it back into the crockpot. Stir everything together. 
  • Serving : Warm the soft pita bread in the microwave. Slather a healthy amount of tzatziki sauce onto the pita. Use a sotted spoon to add some of the Greek chicken into the middle, and then top with all your favorite toppings (lettuce, tomato, cucumber, kalamata olives, feta cheese, and more tzatziki sauce or dip). 
    pita bread, shredded lettuce, chopped tomatoes, finely chopped cucumber, Tzatziki sauce or dip

Notes

Nutrition Information : Amount listed is for one serving of the Greek chicken and does not include the flatbread, tzatziki sauce, and any other additional toppings as those will vary in nutrition information. 

Nutrition

Calories: 177kcal | Carbohydrates: 4g | Protein: 24g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 426mg | Potassium: 485mg | Fiber: 1g | Sugar: 2g | Vitamin A: 42IU | Vitamin C: 6mg | Calcium: 21mg | Iron: 1mg

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