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    Home » What We're Eating » Crock Pot Chicken Gyros

    Crock Pot Chicken Gyros

    Published: Apr 25, 2022 by Blair Lonergan

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    Loaded with plenty of fresh herbs, lemon, garlic, and Mediterranean flavor, these Crock Pot Chicken Gyros are a healthy, 10-minute dinner for your busiest days! The juicy, tender chicken is delicious when stuffed in a pita, piled high on rice, or tossed in a salad. Finish the gyro chicken with tzatziki sauce, hummus, olives, pickled red onions, or any of your other favorite toppings.

    Close up side shot of a crock pot chicken gyro on a plate

    What is a Chicken Gyro?

    These slow cooker chicken gyros are a simplified shortcut for the classic Greek dish. While traditional gyros are made with meat that's cooked on a vertical rotisserie and then shaved off, this easy homemade version takes advantage of the set-it-and-forget-it Crock Pot method. After all, most of us don't actually have a vertical spit of stacked meat in our American kitchens!

    In Greece, pork and sometimes chicken are the most common meats used in gyros. Other countries, however, often use beef or lamb. The gyro meat is then served wrapped or stuffed in a pita or other similar flatbread, along with other toppings and ingredients such as tomatoes, onions, fried potatoes, and tzatziki.

    Chicken thighs in marinade in a bag.

    Ingredients

    This is just a quick overview of the ingredients that you'll need for a pot chicken gyros. As always, specific measurements and complete cooking instructions are included in the printable recipe at the bottom of the post.

    • Chicken: boneless skinless chicken thighs work well in the slow cooker, since they stay moist and juicy, even during the longer cooking time. If you prefer, you can substitute with boneless skinless chicken breast.
    • Red onion and carrots: aromatics that sit at the bottom of the slow cooker and flavor the meat as it cooks. You do not need to serve the cooked carrots and onions with the meat in your finished dish.
    • Lemon: the juice from a lemon gives the chicken a nice acidic component and bright, fresh flavor.
    • Oregano, basil, and thyme: fresh herbs are always my preference for the best flavor, but dried herbs will also work.
    • Garlic: for extra savory Mediterranean flavor.
    • Olive oil, salt, and pepper: to season the meat and enhance the other flavors in the dish.
    Adding red onions and carrots to a slow cooker

    Tzatziki Sauce

    A common condiment for gyros, and one of the most delicious options that you can add to the meat, is a cool, creamy, sauce called tzatziki. Tzatziki is made with Greek yogurt or other strained yogurt mixed with cucumbers, garlic, salt, olive oil, sometimes with vinegar or lemon juice, and herbs such as dill, mint, parsley, and thyme. You can make your own tzatziki sauce at home using this recipe, or keep it really simple and just purchase a container at the store. I typically find tzatziki sauce in a refrigerated case in the deli section of my grocery store, not far from the hummus.

    Squeezing lemon juice into a slow cooker

    How to Make Chicken Gyros at Home

    Admittedly, these are not authentic Greek gyros. I'm not shaving meat off the spit; I'm not necessarily whipping up my own Tzatziki (although you can easily do so with this recipe); and I'm certainly not baking fluffy, soft flatbread in my oven.

    But you know what? This dinner is so full of fresh, healthy, Mediterranean ingredients that nobody cares if they are technically "real" gyros. They're just really good and really easy.

    For those of you with picky eaters at home, this is a great way to keep the entire family happy at the table. Just set out the toppings on the counter and let everyone design their own gyros to suit individual tastes. It's a simple mealtime solution that will make your life just a little bit easier!

    1. Place chicken in a large Ziploc bag (or bowl). Drizzle with a couple tablespoons of olive oil, and season with salt and pepper.
    2. Add the garlic and herbs to the chicken mixture; toss to coat.
    3. Let the chicken sit in the marinade in the refrigerator to marinate for a few hours (or overnight), or cook the meat right away -- whatever is most convenient.
    4. Place the onions and carrots in the bottom of a slow cooker.
    5. Add the marinated chicken to the pot, then squeeze the lemon juice over top.
    6. Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours.
    7. Chop or shred the meat, discarding the cooked carrots and onions.
    8. Season the chicken with additional salt and pepper, if necessary. Serve!
    Square side shot of a plate of the best chicken gyro recipe with toppings in the background

    How to Serve Chicken Gyros

    Serve the chopped or shredded chicken inside pitas, on top of naan bread, over rice, or on a salad. You'll also want to pile on the toppings, such as:

    • Tzatziki sauce (store-bought is great, or try homemade tzatziki sauce)
    • Crumbled feta cheese
    • Olives
    • Additional chopped fresh herbs
    • Tomatoes
    • Iceberg or romaine lettuce
    • Chopped red onion or quick pickled red onions
    • Hummus

    Pair the chicken gyros with a side of rice, a Greek salad, rosemary roasted potatoes, or crispy baked potato wedges.

    Overhead shot of a plate of chicken gyros with a side of tzatziki

    Storage

    Leftover chicken will keep in an airtight container in the refrigerator for 3-4 days.

    How to Freeze

    To extend the life of your gyro chicken, store the leftovers in an airtight container in the freezer for up to 3 months. Thaw in the refrigerator overnight.

    How to Reheat

    Place the cooked chicken (and juices) in a saucepan on the stovetop. Cover with a lid and warm over low heat, just until the meat reaches the desired temperature (stirring regularly). You can also reheat individual servings of the chicken in the microwave for about 60 seconds.

    Close overhead shot of chicken gyro on a plate

    Chicken Gyros Recipe Variations

    • Serving a larger group? Double all of the ingredients.
    • Instead of the fresh lemon juice, add a splash of red wine vinegar to the Crock Pot right before cooking.
    • Don't have fresh herbs? You can substitute with about 2 teaspoons dried oregano, 2 teaspoons dried basil, and 1 teaspoon dried thyme.
    • Season the finished chicken with additional salt and pepper and plenty of chopped fresh herbs, such as basil, oregano, thyme, rosemary, or fresh dill.
    • For a stronger garlic flavor, use 3-4 cloves garlic.
    Side shot of chicken gyros on a dinner table

    Tips for the Best Chicken Gyro Recipe

    • Use either boneless, skinless chicken breasts or boneless, skinless chicken thighs for this recipe. We find that the dark meat thighs stay a bit juicier during the slow cooking process, but they are both great.
    • Marinate the chicken with the garlic, herbs, olive oil, salt, and pepper in the refrigerator for a few hours (or overnight). This isn't necessary if you don't have the time, but it adds even more flavor to the meat.
    • Be careful not to overcook your chicken. I find that the chicken breast or thighs have the best texture when cooked in my slow cooker on HIGH for about 2-3 hours (at the most -- sometimes they're done in just 90 minutes). That keeps them moist and juicy, and prevents them from drying out. The meat is done when it reaches an internal temperature of 165°F.
    • Also remember — every slow cooker runs at a slightly different temperature (which is why the recipe gives you general time ranges, rather than exact times). Since my slow cooker tends to cook at a relatively high temperature, I find that the meal is best when cooked on HIGH for about 2 hours or on LOW for about 4 hours. Just get familiar with your pot and adjust accordingly.
    The best chicken gyro recipe served on a plate

    More Crock Pot Chicken Recipes to Try

    • Crockpot BBQ Chicken
    • Chicken Corn Chowder
    • Crock Pot Chicken Stew
    • Slow Cooker Garlic Sesame Chicken
    • Crock Pot White Chicken Chili
    • Slow Cooker Chicken Nachos
    • Slow Cooker Chicken and Stuffing Casserole
    Close up side shot of a crock pot chicken gyro on a plate
    Print Pin
    5 from 9 votes

    Crock Pot Chicken Gyros

    These Crock Pot chicken gyros are loaded with fresh Mediterranean flavor, and only require 10 minutes of prep!
    Course Dinner
    Cuisine Greek
    Keyword chicken gyro, chicken gyro recipe, Chicken Gyros, Greek Chicken, slow cooker chicken
    Prep Time 10 minutes
    Cook Time 3 hours
    Total Time 3 hours 10 minutes
    Servings 4 -6 servings
    Calories 312kcal
    Author Blair Lonergan

    Ingredients

    • 2 lbs. boneless, skinless chicken thighs
    • 1 red onion, sliced (plus additional for serving, if desired)
    • 4 large carrots, peeled and chopped into chunks
    • Juice from 1 lemon
    • 2 tablespoons chopped fresh oregano
    • 2 tablespoons chopped fresh basil
    • 1 tablespoon chopped fresh thyme leaves
    • 2 cloves garlic, minced or pressed
    • Olive oil, salt, and pepper (to taste)
    • For serving: pita bread or rice or salad; Tzatziki sauce; feta cheese; sliced red onion; sliced olives; sliced tomatoes; lettuce; sliced 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 either boneless, skinless chicken breasts or boneless, skinless chicken thighs for this recipe. We find that the dark meat thighs stay a bit juicier during the slow cooking process, but they are both great.
    • Marinate the chicken with the garlic, herbs, olive oil, salt, and pepper in the refrigerator for a few hours (or overnight). This isn't necessary if you don't have the time, but it adds even more flavor to the meat.
    • Be careful not to overcook your chicken. I find that the chicken breast or thighs have the best texture when cooked in my slow cooker on HIGH for about 2-3 hours (at the most -- sometimes they're done in just 90 minutes). That keeps them moist and juicy, and prevents them from drying out. The meat is done when it reaches an internal temperature of 165°F.
    • Also remember — every slow cooker runs at a slightly different temperature (which is why the recipe gives you general time ranges, rather than exact times). Since my slow cooker tends to cook at a relatively high temperature, I find that the meal is best when cooked on HIGH for about 2 hours or on LOW for about 4 hours. Just get familiar with your pot and adjust accordingly.
    • Serving a larger group? Double all of the ingredients.
    • Instead of the fresh lemon juice, add a splash of red wine vinegar to the Crock Pot right before cooking.
    • Don't have fresh herbs? You can substitute with about 2 teaspoons dried oregano, 2 teaspoons dried basil, and 1 teaspoon dried thyme.
    • Season the finished chicken with additional salt and pepper and plenty of chopped fresh herbs, such as basil, oregano, thyme, rosemary, or fresh dill.
    • For a stronger garlic flavor, use 3-4 cloves garlic.

    Nutrition

    Serving: 1/6 of the recipe | Calories: 312kcal | Carbohydrates: 13g | Protein: 49g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 145mg | Sodium: 307mg | Potassium: 1153mg | Fiber: 4g | Sugar: 4g | Vitamin A: 10410IU | Vitamin C: 25.7mg | Calcium: 92mg | Iron: 2.5mg

    This recipe was originally published in April, 2017. It was updated in April, 2022.

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    Reader Interactions

    Comments

    1. Carolyn M

      April 21, 2017 at 5:51 am

      These sound delicious. Can't wait to try them.

      Reply
      • Blair

        April 21, 2017 at 6:03 pm

        Thanks, Carolyn! Enjoy! 🙂

        Reply
    2. Gayle @ Pumpkin 'N Spice

      April 21, 2017 at 7:32 am

      This sounds like such a great meal, Blair! I love gyros, but have never made them with chicken before, let alone in the slow cooker. I love how easy the prep time is, too. What a fun dish to recreate from your childhood and I know my husband would love these flavors, too!

      Reply
      • Blair

        April 21, 2017 at 6:04 pm

        Thanks so much, Gayle! I think your husband would like this healthy dinner too!

        Reply
    3. Kathleen

      April 21, 2017 at 7:24 pm

      I love love love Gyros and have been craving them and these made with chicken sound divine. The fact I can make in my sleep cooker is a bonus. I took the chicken out to thaw i can mari ate overnight and make tomorrow. Once again thanks for a great recipe. You're the best!

      Reply
      • Blair

        April 22, 2017 at 6:40 am

        That's great, Kathleen! I hope that you enjoy them! 🙂

        Reply
    4. Lindsay Cotter

      April 21, 2017 at 9:07 pm

      Woman! I've been eyeing these all day on FB! IT's about time I came here and drooled. LOVE gyros and slow cooker is GENIUS!

      Reply
      • Blair

        April 22, 2017 at 6:40 am

        Thanks, friend! 🙂 Can't beat the slow cooker for EASY dinners!

        Reply
    5. Up&Away

      April 30, 2017 at 9:51 pm

      What do you do with the carrots when through cooking? I've never had a gyro with carrots. ???

      Reply
      • Blair

        May 01, 2017 at 5:08 am

        You can just toss the carrots if you don't want to eat them on the side. They give the chicken additional flavor as it cooks, keeps the meat juicy, and acts as a roasting rack for the chicken to sit on as it cooks. 🙂

        Reply
        • Up&Away

          May 01, 2017 at 11:51 am

          Thanks! ????

          Reply
    6. Blayke

      May 02, 2017 at 8:17 pm

      This was delicious!!! Love all your recipes

      Reply
      • Blair

        May 02, 2017 at 8:21 pm

        Hi, Blayke! Thanks so much -- you totally made my day. 🙂 I'm glad that you enjoyed the meal, and I'm so appreciative that you read the blog. Have a great week!

        Reply
    7. Kay

      May 17, 2017 at 4:03 pm

      I've got this recipe in the crock pot as we speak and it smells amazing! My husband is active military and is also taking night classes to get his CDL, I work from home, we have a 3 year old son, and I'm almost 6 months pregnant so I need all the dinnertime help I can get! I'm so excited to share this with the gang for dinner. Thanks for posting this recipe!

      Reply
      • Blair

        May 17, 2017 at 8:15 pm

        Hi, Kay! That's wonderful! I'm so glad that this might make your life a bit easier. I completely relate to the chaos of trying to work from home with multiple little kids at your feet (and a husband who is gone a lot). With three baby boys born in less than 4 years, that has definitely been my reality recently as well! At least I can share some of the easy recipes that we love with other women in similar situations!

        Reply
    8. Lia

      May 29, 2017 at 2:40 pm

      Hi, thank you so much for delicious food, but I don't know how to make Tzatziki sauce

      Reply
      • Blair

        May 29, 2017 at 6:00 pm

        Hi, Lia! Tzatziki sauce is a yogurt-based garlic and herb sauce...but I rarely make it myself! Instead I just buy a container of it at the grocery store for a short cut! 🙂 I usually find it either near the hummus in the deli section or near the dips in the refrigerated/dairy section. Hope that helps! 🙂

        Reply
    9. Tania

      July 19, 2017 at 9:34 pm

      Thanks for the recipe! Does a 4-6 yield mean that it makes 4-6 gyros or feeds 4-6 people? I'll be cooking for 5.

      Reply
      • Blair

        July 20, 2017 at 5:08 am

        Hi, Tania! It should be enough meat/fillings to serve 4 large appetites or 6 small appetites. If you stuff one gyro really full, you might just get one gyro per person. If you fill them lightly, you will probably get more. Serving sizes are such a tricky thing because everyone had different size appetites. My kids eat a lot less than my husband, so calculating "one" serving size is very arbitrary. 🙂

        Long story short, you should have enough fillings for all 5 of you. I'd buy at least 6 (or more) pitas, just to make sure there are plenty!

        Reply
    10. Kimberly

      July 24, 2017 at 8:23 pm

      Can't thank you enough for all your wonderful recipes! I'm a soon to be mother and your recipes have been my saving grace- My husband is also a huge fan. Every single recipe is a wow!

      Reply
      • Blair

        July 25, 2017 at 6:11 am

        Hi, Kimberly! Thank you so much for your kind note. You totally made my day! 🙂 I'm really happy that you and your husband enjoy the recipes, and I SO appreciate the fact that you took the time to let me know. Thank you for reading the blog, and congrats on your soon-to-be baby!

        Reply
    11. Anna

      September 07, 2017 at 1:07 pm

      This looks delicious! Have you ever made it with dried herbs? I always have dried thyme, oregano and basil on hand and would love to make this as a quick weeknight dinner.

      Reply
      • Blair

        September 07, 2017 at 2:24 pm

        Hey, Anna! You can definitely use dried herbs for this dish. I would adjust the amounts as follows, since dried herbs are more potent than fresh herbs:
        - 2 teaspoons dried oregano
        - 1 teaspoon dried basil
        - 1 teaspoon dried thyme
        Enjoy!!!

        Reply
    12. Haylea

      January 22, 2018 at 1:44 pm

      5 stars
      Made them for dinner last night...oh my gosh so yummy & delicious! Super easy too! Thanks for the awesome recipe!

      Reply
      • Blair

        January 22, 2018 at 4:30 pm

        Yay! That's great, Haylea! Thank you for letting me know!

        Reply
    13. Cherish

      January 28, 2018 at 3:11 pm

      5 stars
      Made this it’s absolutely phenomenal. Marinated the chicken over night. Chicken is unbelievably tender.

      Reply
      • Blair

        January 28, 2018 at 7:50 pm

        Yay! Thanks, Cherish!

        Reply
    14. Diana

      February 14, 2018 at 7:04 pm

      Im confused, do we add water to slow cooker or not if so how much? It doesnt mention anything.

      Reply
      • Blair

        February 14, 2018 at 7:38 pm

        No, there's no water in the recipe. 🙂

        If you see liquid in the photos, it's just from the slow cooker process as the vegetables and meat release some liquid.

        Reply
    15. Abby

      March 28, 2018 at 6:09 am

      5 stars
      Thanks for breaking it all down so we know what to expect every step of the way, both the easy and hard

      Reply
      • Blair

        March 28, 2018 at 8:30 pm

        🙂

        Reply
      • Denise in Las Vegas

        May 18, 2022 at 11:11 pm

        5 stars
        I made this for dinner tonight and we loved it! The lemon, herbs, carrots and onion are the perfect combination! Four hours on low worked for me. It tasted just like my favorite Greek restaurant! Thanks for a great and easy recipe Blair!

        Reply
        • Blair Lonergan

          May 19, 2022 at 5:15 am

          Thank you, Denise! 🙂

          Reply
    16. Michelle

      May 07, 2018 at 10:54 am

      I only have bone in thighs, would this change the cooking time?

      Reply
      • Blair

        May 07, 2018 at 11:04 am

        Hi, Michelle! Bone-in chicken typically requires a longer cooking time. That said, every slow cooker is a bit different in temperature, so it's hard to give you a specific amount of time for the thighs in your pot. I would suggest trying 4-6 hours on low, and they should be good to go! 🙂

        Reply
        • Michelle

          May 07, 2018 at 12:02 pm

          Thank you for the quick reply, starting these now ????

          Reply
          • Blair

            May 07, 2018 at 1:19 pm

            Wonderful! Enjoy!

            Reply
    17. Jennifer

      May 14, 2018 at 11:00 pm

      Oops! I made it with dried herbs with tablespoons versus the suggested teaspoons. I’ll find out tomorrow how it tastes. Smells relish!

      Reply
      • Jennifer

        May 16, 2018 at 4:00 pm

        They were delicious! And they did not taste over seasoned due to my mistake! Full of flavor! I enjoyed them in my pita with all of my toppings and my kiddos enjoyed just the chicken alone!

        Reply
        • Blair

          May 17, 2018 at 5:26 am

          That's great, Jennifer! I'm so glad that they still worked! 🙂

          Reply
    18. Nicole

      September 28, 2018 at 11:29 am

      Can i use boneless breasts instead??

      Reply
      • Blair

        September 28, 2018 at 2:31 pm

        Yes!

        Reply
    19. Sadaf Shaw

      October 11, 2018 at 1:04 pm

      I’m putting some potatoes in the bottom too to absorb some of that tart flavor! Yum!

      Reply
      • Blair

        October 11, 2018 at 2:13 pm

        Awesome! Enjoy!

        Reply
    20. Lindsay

      June 24, 2019 at 10:51 pm

      5 stars
      My entire family loved them tonight, even my super picky eater had 2 helpings! Thanks for a super easy recipe. Love that it was simple but flavorful!

      Reply
      • Blair

        June 25, 2019 at 5:35 am

        Love that! Thanks, Lindsay! 🙂

        Reply
    21. Michele Power

      July 03, 2019 at 10:56 am

      If you are freezing this to make ahead can you add the onions and carrots to the bag prior to placing in freezer

      Reply
      • Blair

        July 03, 2019 at 4:18 pm

        Absolutely! 🙂

        Reply
    22. Cacie

      July 30, 2019 at 7:04 pm

      5 stars
      Made this recipe tonight and I absolutely loved it! Thank you for sharing. It was the perfect summer meal.

      Reply
      • Blair

        July 30, 2019 at 8:56 pm

        Yay! Thanks, Cacie!

        Reply
    23. Carla Jackson

      August 10, 2020 at 12:29 pm

      5 stars
      Awesome!!! I made this and it is excellent !!!!

      Reply
      • Blair

        August 10, 2020 at 6:31 pm

        Thank you, Carla!

        Reply
    24. Adrienne

      September 01, 2020 at 8:39 pm

      How many boneless chicken breasts should I substitute for the 2 lbs of thighs? And should I adjust the cooking time and marinade amounts? Thanks!

      Reply
      • Blair

        September 02, 2020 at 5:19 am

        Hi, Adrienne! It really depends on the size of the chicken breasts, but typically you'll need 3-4 chicken breasts to equal 2 lbs. You don't need to adjust anything else to make that swap. Enjoy! 🙂

        Reply
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