Slow Cooker Chicken Gyros with Cucumber Dill Salad & Tzatziki
I love meals that cook themselves. All they usually need is a bit of brightness from a sauce and a bit of crispness from a little veg and boom, you have a delicious dinner. I love this simple gyro recipe because I can go big and serve it with homemade naan, but I can also keep it a bit simpler and serve it with roasted potatoes or bone broth rice. You can’t go wrong! Having this in the fridge for leftovers is the boost your Tuesday night needs ;)
Ingredients:
Makes 8 servings
Chicken:
2 pounds boneless skinless chicken breast or thighs, cut into bite sized peices
juice of 2 lemons
1 tablespoon olive oil
1 teaspoon onion powder
1 teaspoon fresh chopped oregano (or 1 teaspoon dried oregano)
2 teaspoons salt
1 teaspoon cumin
4 cloves of garlic, grated
For a slow cooker add 1 cup bone broth, for instant pot add ½ cup bone broth
Cucumber Dill Salad:
2 english cucumbers thinly sliced
1 shallot, thinly sliced
1 teaspoon red wine vinegar
a handful of dill, finely chopped
Tzatziki:
1 cup greek yogurt
juice of 1 lemon
1 small cucumber, grated
salt and pepper to taste
Directions:
In an instant pot or slow cooker, combine the cubed chicken with the lemon juice, olive oil, onion powder, oregano, salt, cumin, and garlic. Pour the broth over top. Cook on low in the slow cooker for 6-8 hours. Cook on high pressure in the instant pot for 45 minutes. When it’s done cooking, taste for seasoning and add a bit more lemon juice or salt if needed!
You can make the cucumber salad and tzatziki up to 4 hours before eating. Simply combine the ingredients for each recipe in separate bowls and cover in the fridge until ready for eating.
Serve family style with roasted potatoes, rice, or naan (store bought or homemade :).
Enjoy!
