Slow Cooker Greek Chicken Gyros with Tzatziki

• Meat

  • 2 lb Chicken breast, boneless skinless

• Produce

  • 2 Cucumber
  • 1 tsp Dill weed, dried
  • 4 cloves Garlic
  • 1 Lemon, juice of medium
  • 2 tsp Marjoram, dried leaves
  • 1 Onion
  • 1 Red onion
  • 1 Romaine lettuce
  • 1 Tomatoes

• Baking & Spices

  • 1/2 tsp Pepper
  • 1 Red pepper
  • 1/2 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 3 tbsp Olive oil
  • 1 tbsp Olive oil, Extra Virgin
  • 1 tbsp Red wine vinegar
  • 1 tbsp White wine vinegar

• Bread & Baked Goods

  • 1 Pita bread

• Dairy

  • 2 cups Greek yogurt, plain

• Liquids

  • 1/3 cup Water

Found on therecipecritic.com

Description

Ingredients

• 2 lb boneless skinless chicken breast
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano leaves
• ½ teaspoon salt
• ½ teaspoon pepper
• 3 tablespoons olive oil
• 1 tablespoon red wine vinegar
• Juice of ½ medium lemon
• ⅓ cup water
• Tzatziki Sauce:
• 2 cups plain greek yogurt
• 1 cucumber, finely grated
• 2 to 3 cloves garlic, minced
• 1 tablespoon white wine vinegar
• 1 teaspoon dried dill weed
• 1 teaspoon dried oregano leaves
• Salt and pepper, to taste
• Juice of ½ medium lemon
• 1 tablespoon extra-virgin olive oil
• Options for serving:
• warm pita bread
• red onion
• red pepper
• romaine lettuce
• cucumber, diced
• sliced tomatoes

Directions

• Spay a slow cooker with cooking spray. Add the chicken to the slow cooker. In a small bowl combine onion, garlic, oregano, salt, pepper, olive oil, red wine vinegar, lemon juice, and water. Pour over chicken. Cook on low for 6-8 hours or high for 4-6.
• To make the sauce: In a medium bowl combine greek yogurt, cucumber, garlic, white wine vinegar, dried dill week, dried oregano. Salt and pepper to taste and add lemon juice and drizzle olive oil on top. Refrigerate for 30 minutes to let the flavors blend.
• Prepare chicken on warm greek pita bread with desired veggies and sauce on top.