Slow Cooker Greek Chicken Gyro
Yield 8 gyros
I've added the recipe here just as Sarah wrote it with a brief mention of my cooking time using the Instant Pot. I also served mine with hummus and leftovers were combined with more arugula to make a lovely salad. I have quite a bit of chicken leftover and for that I am very thankful.
Ingredients
CHICKEN
2 medium yellow onions, thinly sliced
2 pounds boneless, skinless chicken breast or thighs, cut into 1-inch pieces
Juice of 2 lemons
1 tablespoon olive oil
1 teaspoon chopped fresh oregano
3 tablespoons chopped fresh dill
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
LEMON YOGURT SAUCE
1 cup plain full-fat Greek yogurt
Juice of 1 lemon
kosher salt and freshly ground black pepper
TO ASSEMBLE
Lavash or pita bread, warmed (1 per person)
Chopped tomatoes
Chopped cucumber
Minced yellow onion
Pitted Kalamata olives
Baby arugula
Lemon slices, for serving (optional)
Instructions
In a 6-quart slow cooker, combine the onions, chicken, lemon juice, olive oil, oregano, dill, salt, and pepper. Cover and cook on low for 4 to 6 hours, until chicken can be easily shredded with a fork. Before serving taste and add more salt, pepper, fresh dill, or lemon juice as needed.
In an Insta-pot combine all the same ingredients, hit poultry then up the time to 30 minutes.
To make the sauce, whisk together the yogurt, lemon juice, salt, and pepper in a medium bowl. Sauce can be made ahead and kept, covered in the fridge, for up to 3 days.
To assemble the gyros, spread some of the lemon-yogurt sauce onto each piece of lavash or pita, add a few forkfuls of chicken, and top with chopped tomatoes, cucumber, onion olives, and baby arugula. Squirt with more lemon juice if you like.
Recipe by Not Without Salt at http://notwithoutsalt.com/sarahs-slow-cooker-greek-chicken-gyros/