Shredded Chicken Gyros Recipe

4 5 6
Shredded Chicken Gyros Recipe
Shredded Chicken Gyros Recipe photo by Taste of Home
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Shredded Chicken Gyros Recipe

Read Reviews
4 5 6
Publisher Photo
We go to the annual Salt Lake City Greek Festival for the awesome food. This chicken with lemon and spices is a great way to mix up our menu, and my kids are big fans! —Camille Beckstrand, Layton, Utah
Featured In: Slow Cooker Superstars
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 3 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 3 hours

Ingredients

  • 2 medium onions, chopped
  • 6 garlic cloves, minced
  • 1 teaspoon lemon-pepper seasoning
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground allspice
  • 1/2 cup water
  • 1/2 cup lemon juice
  • 1/4 cup red wine vinegar
  • 2 tablespoons olive oil
  • 2 pounds boneless skinless chicken breasts
  • 8 whole pita breads
  • Toppings: tzatziki sauce, torn romaine and sliced tomato, cucumber and onion

Directions

In a 3-qt. slow cooker, combine first nine ingredients; add chicken. Cook, covered, on low 3-4 hours or until chicken is tender (a thermometer should read at least 165°).
Remove chicken from slow cooker. Shred with two forks; return to slow cooker. Using tongs, place chicken mixture on pita breads. Serve with toppings. Yield: 8 servings.
Originally published as Shredded Chicken Gyros in Simple & Delicious December/January 2015

Nutritional Facts

1 gyro (calculated without toppings): 337 calories, 7g fat (1g saturated fat), 63mg cholesterol, 418mg sodium, 38g carbohydrate (2g sugars, 2g fiber), 29g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1/2 fat.

  • 2 medium onions, chopped
  • 6 garlic cloves, minced
  • 1 teaspoon lemon-pepper seasoning
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground allspice
  • 1/2 cup water
  • 1/2 cup lemon juice
  • 1/4 cup red wine vinegar
  • 2 tablespoons olive oil
  • 2 pounds boneless skinless chicken breasts
  • 8 whole pita breads
  • Toppings: tzatziki sauce, torn romaine and sliced tomato, cucumber and onion
  1. In a 3-qt. slow cooker, combine first nine ingredients; add chicken. Cook, covered, on low 3-4 hours or until chicken is tender (a thermometer should read at least 165°).
  2. Remove chicken from slow cooker. Shred with two forks; return to slow cooker. Using tongs, place chicken mixture on pita breads. Serve with toppings. Yield: 8 servings.
Originally published as Shredded Chicken Gyros in Simple & Delicious December/January 2015

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Reviews forShredded Chicken Gyros

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peanutsnona76 User ID: 8027573 242301
Reviewed Jan. 22, 2016

"Annaf27-lemon,oregano,olive oil, vinegar-is plenty Greek. You have never been there, and aren't Greek yourself, I assume. Not all Greek cuisine uses those elements, but many do. A good recipe, and yes, I there is room for a little adjustment for personal tastes. That's is part of the delight of cooking. Greek-American, yes. "Absolutely nothing Greek about it"? Not true."

MY REVIEW
lmmanda User ID: 1101093 231418
Reviewed Aug. 18, 2015

"Excellent! I loved the lemon flavor, the chicken was very moist (we cooked it 2.5 hours) . I did add a little salt like a previous reviewer did."

MY REVIEW
annaf27 User ID: 5217952 219428
Reviewed Feb. 1, 2015

"Lemon chicken. That should have been the title for this recipe. It wasn't bad, but there was absolutely nothing Greek about it. We won't be making this recipe again."

MY REVIEW
melgoody03 User ID: 6752019 217842
Reviewed Jan. 14, 2015

"This is great! I add Greek Seasoning to mine and serve it with lemon potato wedges. This is one of my family's favorite dishes. Leftovers freeze well."

MY REVIEW
calbertson User ID: 2666608 217666
Reviewed Jan. 12, 2015

"This was delish! Go heavy on a good nonfat tzatziki sauce. I did add a little salt. We enjoyed the leftovers on a big salad."

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