Description
Succulent shredded chicken marinated in Mediterranean spices, lemon juice, and apple cider vinegar, slow-cooked until tender. Served with creamy tzatziki and warm pita, this easy recipe delivers bold Greek flavors with minimal effort.
Ingredients
1 pound boneless, skinless chicken breasts
5 cloves garlic (minced)
1/4 cup fresh lemon juice
1 medium onion (diced)
1 tablespoon extra virgin olive oil
2 tablespoons apple cider vinegar
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup fat-free Greek yogurt (for tzatziki)
1/2 cup grated cucumber (for tzatziki)
1/4 cup minced fresh dill (or 1 teaspoon dried)
1/2 teaspoon salt (for tzatziki)
Instructions
Combine chicken breasts, 4 cloves garlic, lemon juice, apple cider vinegar, oregano, salt, and pepper in a bowl.
Pour into the slow cooker, then add diced onion and olive oil.
Cook on HIGH for 4 hours or LOW for 8 hours until chicken is tender.
Shred chicken using two forks and keep warm.
For tzatziki: mix Greek yogurt, grated cucumber, 1 clove garlic, dill, and salt in a bowl.
Serve chicken gyros in warm pita labeled alongside tzatziki sauce and toppings like lettuce or tomatoes.
Notes
Use chicken thighs for extra moisture if desired.
Swap apple cider vinegar for plain vinegar if preferred.
Store leftovers in airtight containers for up to 5 days.
For halal compliance, ensure chicken is certified halal labeled.
- Prep Time: 15
- Cook Time: 240
- Category: Slow Cooker & One-Pot Dinner Recipes
- Method: Slow Cooking
- Cuisine: Greek/Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 120mg