Slow Cooker Chicken Gyros

Slow Cooker Chicken Gyros

Love Greek takeout, but hate how greasy it can be? Homemade meat for gyros is surprisingly easy to make! You can prepare it in the slow cooker in just 15 minutes, and have hot slices of seasoned meat ready to pile onto pita bread by dinnertime!

Sometimes ground chicken is hard to find. Ask your local grocery store butcher to grind a package of chicken breast just as they would with ground beef. Most are more than happy to oblige. If ground chicken is not an option, use grassfed beef or lamb instead. Alternatively, you can use half of each, grassfed beef and lamb, and omit the chicken.

Slow Cooker Chicken Gyros

Slow Cooker Chicken Gyros

Yields: 8 servings | Serving Size: 1-1/2 gyros | Calories: 248 | Total Fat: 13 g | Saturated Fat: 4 g | Trans Fat: 0 g | Cholesterol: 87 mg | Sodium: 228 mg | Carbohydrates: 10 g | Dietary Fiber: 1 g | Sugars: 2 g | Protein: 23 g | SmartPoints: 7 |

Ingredients

  • 1/2 small onion
  • 3 cloves garlic
  • 2 pounds ground chicken
  • 2 eggs, whisked
  • 1/2 cup plain whole wheat breadcrumbs
  • 1 lemon, juiced and zested
  • 1 teaspoon dried thyme
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 teaspoons salt
  • 1 tablespoon extra virgin olive oil
  • 12 (6-inch) whole wheat naan or pita bread rounds
  • Toppings: 1 tomato (chopped), 1 cucumber (sliced), 1/2 cup lowfat plain greek yogurt, 1 lemon (cut into wedges)

Directions

In a food processor, pulse onion and garlic until pureed.

In a large bowl, stir together onion puree, ground chicken, eggs, breadcrumbs, lemon (juice and zest), thyme, cinnamon, nutmeg, and salt. Mix together until well combined.

Form into a large ball and place in a 4-quart crockpot which has been drizzled with olive oil. Cover and cook for 4-6 hours on high, or 6-8 hours on low.

Unplug crockpot and remove lid 30 minutes before serving. This will allow the gyros to set and cut into nice slices.

When ready to serve, remove meat from slow cooker. Slice and serve on warmed pita bread topped with tomatoes, cucumbers, yogurt, and fresh-squeezed lemon juice. Enjoy!

http://skinnyms.com/slow-cooker-chicken-gyros/

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39 Comments on "Slow Cooker Chicken Gyros"

  1. Wendy  December 28, 2014

    What is the nutritional info on this recipe?

    Reply
    • SkinnyMs  December 29, 2014

      Wendy, We are working on putting the nutritional info up today. Thanks for noticing!

      Reply
      • Wendy  December 29, 2014

        I used the ground chicken and lean groundmeat……….so yummy!

        Reply
  2. Veronica  January 5, 2015

    Do you use chicken AND beef or lamb? Or just one type of meat?

    Reply
    • SkinnyMs  January 6, 2015

      Veronica, You use chicken and one type of meat.

      Reply
      • Carol  October 1, 2015

        You don't consider chicken a meat? Im confused…recipe just calls for Chicken or Turkey but your write up goes into how you shouldn't use turkey…

        Reply
        • SkinnyMs  October 2, 2015

          Carol,

          Yes, Chicken is considered a meat. The instructions were a little unclear so I just updated them. Please don't hesitate to ask questions regarding any recipe. 🙂

          Sometimes ground chicken is hard to find. Ask your local grocery store butcher to grind a package of chicken breast just as they would with ground beef. Most are more than happy to oblige. If ground chicken is not an option, use grassfed beef or lamb instead. Alternatively, you can use half of each grassfed beef and lamb, and omit the chicken.

          Reply
  3. Irene  January 7, 2015

    How long should this cook on high. Is 4 hours ok? 5/6?

    Reply
    • SkinnyMs  January 8, 2015

      Irene, Check after 4 hours. If the meat is cooked through, the recipe is ready to serve.

      Reply
  4. Natalie  January 9, 2015

    This may be a stupid question (I know why ask!). How do I know what size of a crock pot do I use for these recipes? I have a 1 quart crock pot just for little ole me. I'm assuming these recipes are for 3 quarts and above?

    Reply
    • SkinnyMs  January 13, 2015

      Natalie, You should half or quarter the recipes. Divide and only make the smaller recipe or switch to a 3 quart crockpot or above. Then you can often cool and freeze recipes if you do a larger batch.

      Reply
  5. Melisa  January 28, 2015

    How many oz of meat per serving? This way I'll be able to divide for proper serving sizes.

    Reply
    • SkinnyMs  January 28, 2015

      Melisa, 3 ounces of meat per serving:).

      Reply
  6. MTucker  January 30, 2015

    When I printed this recipe earlier in the week, it did not have the eggs and breadcrumbs as shown above. I made it by making a paste/sauce out of all the spices/lemon and mixed it together with the meatloaf. I thought it was delicious! I also think this is a good way to prepare ground meat without having to brown it first. I will experiment with other combinations of acids/spices to make indian-style, Italian-style, etc.

    Reply
    • SkinnyMs  February 2, 2015

      MTucker, We added the breadcrumbs and egg later in the week because we had some reader complaints about the ground meat texture, and those tend to bind the meat and make the texture smoother. That's great you enjoyed the recipe!

      Reply
  7. Tina  February 2, 2015

    Does the nutritional info listed above include the pita rounds and yogurt topping? Thanks.

    Reply
    • SkinnyMs  February 4, 2015

      Tina, Yes, it includes the pita rounds and the toppings.

      Reply
  8. Alissa  February 25, 2015

    I'm confused. I've read the recipe and re-read it and read the comments.
    Can I used 2 pounds ground chicken or does it have to be mixed with turkey or beef?

    Reply
    • SkinnyMs  February 25, 2015

      Alissa, Yes you can use 2 pounds ground chicken. This recipe has been modified since those comments were made. Enjoy!

      Reply
  9. Jess  March 3, 2015

    I made this last night and I don't know if I did something wrong (didn't let it cook long enough? — I kept it in the crock pot on high for 5 hours) but I couldn't get past the texture of the chicken. It was like a chicken meatloaf which…I guess I should've expected? But I hate meatloaf and the texture of it so I ended up throwing out the entire loaf. My husband enjoyed the flavor, but I definitely was not a fan.

    Reply
    • SkinnyMs  March 3, 2015

      Jess, Yes the texture is like that of a meatloaf. Sorry you didn't like it:).

      Reply
  10. Nicole  April 5, 2015

    I made this last night and it is delicious!! It was a hit with everyone! Thank you.

    Reply
    • SkinnyMs  April 6, 2015

      You're welcome:) Nicole!

      Reply
  11. Amy  April 17, 2015

    can you make this ahead, freeze it, and then thaw/cook it at a future time?

    Reply
    • SkinnyMs  April 18, 2015

      Amy, Yes, you can do that.

      Reply
  12. Kathy  May 9, 2015

    I made this today. It is **delicious**! I think I have a new favorite meatloaf recipe! The only change I made was to leave out the salt, and instead added about a teaspoon of Cavender's Greek Seasoning to the mixture. The Cavender's has salt in the spice mix, so no extra salt was needed.

    When I first mixed it together, it was very wet and mushy, and wouldn't form into a ball. I added more bread crumbs to make it hold together. It cooked alright, but turned out a bit crumbly when cut. What else can I do to it to make it hold together better for slicing?

    Reply
    • SkinnyMs  May 11, 2015

      Kathy, You can add an additional egg and a little bit more breadcrumbs to bind it more. Yes, the texture should be similar to a meatloaf. Glad you liked the flavor!

      Reply
  13. Leslie  June 11, 2015

    Do I have to adjust the cooking time at all if I'm cutting the recipe in half and only using 1lb of ground chicken? Thanks!

    Reply
    • SkinnyMs  June 12, 2015

      The best way to cut a slow cooker recipe in half is to reduce the size of your slow cooker so that the heat is still able to distribute evenly. If you only have one slow cooker, and this is not an option, then it is best to cook the entire recipe, and freeze any leftovers for use later.

      Reply
  14. Liz  December 9, 2015

    Recalculated on the new SmartPoints calculator. SmartPoints are now 7.

    Reply
    • SkinnyMs  December 9, 2015

      Hi Liz,

      Thanks. Did you purchase the calculator online? We need one.

      Reply
  15. Sarah  February 28, 2016

    What size pita rounds, specifically? (in grams, I guess)

    Most pitas are 150 calories each. This recipe serving size says 1 1/2. That would be 225 calories alone just for the bread. Maybe I am unaware that they make smaller pitas. You’re not talking about the tiny pita rounds? They wouldn’t even close with anything on them like the gyros in the pictures do. Looks like a great recipe.

    Reply
    • Gale Compton  February 28, 2016

      Sarah, Our Gyros were made with 6-inch naan bread, which is what you see in the photo.

      Reply
  16. Maree  August 13, 2016

    Hi,
    Has anyone attempted this with chicken breasts? What changes if any would you have to make to cater for the breasts instead of the minced chicken?

    Thank you.

    Reply
  17. Jolene  November 17, 2016

    Hi there! When you say a serving size is 1-1/2 gyros, does that mean 1.5 slices of the meat or do you meal 1.5 of the actual fully constructed sandwich. I am asking this from work as it cooks away in my slow cooker so if you can’t respond in time I am just going to assume slices of meat.

    Reply
    • Nichole Furlong  November 19, 2016

      Hi Jolene,

      The serving size, 1-1/2 gyros, refers to the entire finished product.

      Reply
  18. jenifer9545  January 16, 2017

    I was wondering the same thing as Maree. What would you need to do for chicken breast. Could you just slice them thinly before cooking in the slow cooker? What would you suggest?

    Reply
    • Nichole Furlong  January 16, 2017

      You could substitute chicken breast as you suggested. Slice thin and dice small. The final product my not hold together as well, but will still taste delicious!

      Reply
  19. Cris  April 3, 2017

    Yum! Just had this for lunch, will definitely making this again.

    Reply

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