Slow Cooker Chicken Gyro Bowl

All the Greek flavors come together in this slow cooker chicken gyro bowl served with quinoa and all the fixings. It’s naturally gluten free too.

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Goof grief 2021 is certainly making it difficult for anyone trying to come up for air after all the emotional eating in 2020. Obviously, we couldn’t actually expect January 1, 2021 to be opposite day, but I certainly didn’t think it could get any worse.

That being said, no judgement if you continue to dive head first into your comfort foods. While I obviously want myself and those around me to be healthy, sometimes health is more than what you see on the outside. Mental health is just as, if not more, important.

But just in case one of your comfort foods is Greek (I know it’s one of mine), here’s a nice big gyro bowl to cozy up with. Maybe you’ll finish your meal with some homemade baklava while you’re at it. Who am I to stop you?

The chicken is cooked in the slow cooker, making this a great weeknight dinner. From there just shred and serve on top of a bed of quinoa and lettuce, garnished with cucumber, tomatoes, olives, feta, pita, and homemade tzatziki sauce. Or leave out the pita for a gluten free option.

Welcome to our #NationalSlowCookerMonth Celebration! 

This week we are celebrating all things slow cooker! We have delicious recipes from across the country to fill your meal plans with delicious slow cooker recipes!

Five years ago: Slow Cooker Spicy Smoked Sausage Chili

Seven years ago: Greek Yogurt Gnocchi with Spicy Pesto

Nine years ago: Cajun Chicken Alfredo Pizza

Ten   years ago: Black Cherry Vanilla Almond Smoothie

SLOW COOKER CHICKEN GYRO BOWL

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Yield: 4 servings Prep Time: 15 Minutes Cooking Time: 8 Hours 8 Hours

Nutrition facts: 200 calories 20 grams fat

Ingredients

CHICKEN

• 1.25 lbs. boneless, skinless chicken breasts
• 1 cup water
• Juice of 1 lemon
• 4 garlic cloves, smashed
• 2 heaping Tbsp plain Greek yogurt
• 2 Tbsp red wine vinegar
• 2 Tbsp olive oil
• 1 Tbsp dried oregano
• Salt, pepper, and lemon pepper, to taste

TZATZIKI SAUCE

• 1/2 large cucumber, peeled, seeded, and finely diced (about 1cup)
• 1 cup plain Greek yogurt
• 2 garlic cloves, minced
• 1 Tbsp fresh lemon juice
• 1 Tbsp fresh (or 1 tsp dried) minced dill
• 1 tsp red wine vinegar
• 1 tsp salt

BOWL ASSEMBLY

• 2 cup cooked quinoa
• 2 cup salad greens
• 1 pint cherry tomatoes, quartered
• 1/2 large cucumber, sliced
• 1/2 cup thinly sliced red onions
• 1/2 cup crumbled feta cheese
• 1/4 cup sliced kalamata olives
• 2 pocketless pita breads, quartered (optional, not gluten free)

Directions

1. Spray crock pot with non-stick cooking spray. Place chicken breasts inside.
2. In a large bowl, mix remaining ingredients together pour over chicken. Add more water if necessary to just cover the chicken. Cook on HIGH for 3-4 hours or LOW 6-8 hours.
3. In a small bowl, stir together the tzatziki sauce. Cover and refrigerate until ready to serve.
4. When the chicken is done, drain, and shred or thinly slice chicken.
5. Divide chicken and remaining assembly ingredients evenly between four bowls. Top with tzatziki sauce and serve immediately.

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