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Slow-Cooker Chicken Gyro Bowls

By Tieghan Gerard
Created January 10, 2017
Fast, fresh and fun, this hand-held chicken dinner will net you a round of applause.

Can I get a big fat “heck yes!!” for the goodness of Greek food? I mean really, who doesn’t love a good gyro? They are one of my family’s favorite hand-held meals and I always love coming up with new ways to make them. This version differs than a traditional gyro, but I promise, the results are so good! 

In Greece, gyros are made with pork, and here in the U.S., they can often be made with lamb. Today we are going to make a little healthier version using boneless, skinless chicken breasts. And instead of roasting the meat all day, we are keeping it super moist by using a slow cooker. I switched things up and switched out pita bread for Old El Paso’s Stand ‘n Stuff Soft Flour Tortillas. They are fun to eat and make for the perfect base to load on gyro toppings! 

Grab your chicken ingredients (see recipe below for exact details).


Throw them all in the slow cooker. Turn to low and cook for 4 to 6 hours. Meanwhile, make the tzatziki.


Once the chicken has finished cooking, take two forks and shred the chicken apart. Warm the tortilla bowls in the oven or microwave and add the shredded chicken. Pile it high with tzatziki, tomatoes, red onion slices and feta cheese.


Freshness is served!