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Close up side shot of a crock pot chicken gyro on a plate
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5 from 11 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


  • 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


  • 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.


  • 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.


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