Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1/4 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 4 cloves garlic, minced
  • 1 tbsp dried oregano
  • 1 tsp smoked paprika
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1/2 cup chicken bone broth
  • 1 cup full-fat Greek yogurt
  • 1 English cucumber, grated and squeezed dry
  • 1 tbsp fresh dill, chopped
  • 1 clove garlic, grated into paste
  • 1 tsp red wine vinegar
  • 6 pocketless Greek pitas
  • 1/2 red onion, sliced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup crumbled Feta cheese

Instructions:

  1. Place the chicken thighs in the base of the crockpot. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, paprika, salt, and pepper. Pour this mixture over the chicken, tossing to ensure every inch is coated. Pour the chicken broth into the side of the pot.
  2. Cover and cook on low for 6 hours until the chicken is tender and easily shreds with a fork.
  3. While the chicken cooks, prepare the tzatziki sauce by combining the Greek yogurt, squeezed cucumber, dill, grated garlic, and red wine vinegar in a bowl. Refrigerate for at least 1 hour to let the flavors meld into a cohesive, velvety sauce.
  4. Remove the chicken from the slow cooker and shred with two forks. Optional: For authentic gyro texture, spread the shredded chicken on a sheet pan and broil for 3-4 minutes until the edges are crispy and mahogany-colored.
  5. Warm the pitas and assemble by layering a generous portion of chicken, a dollop of tzatziki, sliced red onions, tomatoes, and crumbled feta.