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Crock-Pot® Chicken Gyro Bowls

Recipe Courtesy of Jillian at Food Folks and Fun

Yield: 6 Servings | Prep Time: 20 Minutes | Cook Time: 4 Hours (High), 6 Hours (Low) | Total Time: 6+ Hours


Chicken Gyro Meat:

  • ¼ cup Holland House® Sherry Cooking Wine
  • ¾ cup chicken broth 
  • 2 tablespoons lemon juice
  • 1½ tablespoons dried oregano
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 medium yellow onion, roughly chopped
  • 2 pounds boneless skinless chicken breasts, thawed
  • 4 large garlic cloves, minced

Gyro Bowls:

  • 2 cups long-grain rice
  • 1 medium cucumber, de-seeded and sliced
  • 1 large tomato, chopped
  • 1 cup shredded iceberg lettuce 
  • ½ cup crumbled feta cheese
  • 1½ cups tzatziki sauce 
  • 4 pitas, warmed and cut into wedges
  • Black pepper to taste
Shop Ingredients


For the Gyro Meat:

  1. In a small bowl or liquid measuring cup, whisk together cooking wine, chicken broth, and lemon juice; set aside. 
  2. In a small bowl combine dried oregano, salt, and pepper; set aside. 
  3. Add the chopped onion to the bottom of the Crock-Pot® insert and lay the chicken breasts on top of the onions. 
  4. Pour the cooking wine mixture over the onions and chicken. 
  5. Sprinkle half of the oregano mixture over the top of the chicken. Flip the chicken over and sprinkle the remaining oregano mixture over the chicken. 
  6. Evenly distribute the minced garlic over the chicken. 
  7. Put on the Crock-Pot® lid and cook on HIGH for 4-6 hours or LOW for 6-8 hours. 
  8. Shred the chicken, and then use a wooden spoon to mix the shredded chicken, onions, and cooking liquid together. Turn off the Crock-Pot® and let the mixture sit, with the lid on, while you make the rice. 


For the Rice:

  1. Cook the rice as per the package instructions. 


Assemble the Bowls:

  1. Place rice in a bowl and top with chicken gyro mixture, cucumber, tomato, lettuce, feta, tzatziki sauce, pita wedges, and black pepper.