"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Slow Cooker Greek Chicken Gyros Recipe

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This recipe for Slow Cooker Greek Chicken Gyros, by , is from The Shulenberger Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Christine Shulenberger


- 2 lb boneless, skinless chicken thighs
- 1 red onion, sliced (plus additional for serving if desired)
- 4 large carrots, peeled and chopped into chunks
- Juice from 1 lemon
- 2 tbsp chopped fresh oregano
- 1 tbsp chopped fresh basil
- 1 tbsp chopped fresh thyme leaves
- 1 tsp minced garlic
- Olive oil, salt, and pepper to taste
- For serving: pita bread, rice or salad; Tzatziki sauce; feta cheese; sliced red onion; sliced olives; sliced tomoatoes; lettuce; sliced cucumber

- Place chicken in a large Ziploc bag. Drizzle with olive oil. Season liberally with salt and pepper. Add oregano, basil, thyme, and garlic to the bag. Seal the bag, toss to coat the chicken. You can let the chicken marinate in the refrigerator for a couple of hours/overnight, or use right away.
- Place onion and carrots in the bottom of a slow cooker. Top with chicken and herbs from the bag. Squeeze lemon juice over top.
- Cover and cook on low for 4-6 hours or high for 2-3 hours. Season with additional salt and pepper to taste. Chop chicken or shred in mixer before serving.
- Pile the chicken on top of pita bread, rice, or salad. Garnish with Tzatziki sauce, feta cheese, olives, and fresh veggies




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