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Slow Cooker Greek Gyros
Chicken Gyros with a Ricotta Tzatziki Sauce served on warm pita bread is a fresh and easy Greek-inspired meal made in a slow cooker.
Prep Time: 20 mins
Cooking Time: 3 hours
Serves: 4 – 6
Ingredients
Chicken Gyros:
- 2 pounds boneless skinless chicken breast, halved
- 1 (15 – 16 ounce) can chickpeas, drained
- 2 ½ cups chicken stock
- 4 cloves garlic, rough chopped
- 1 lemon, juice and zest
- 1 tablespoon oregano leaves, rough chopped
- 1 tablespoon parsley leaves, rough chopped
- 1 teaspoon red chili pepper flakes
- ½ teaspoon salt
Ricotta Tzatziki Sauce:
- 1 cup Frigo® Whole Milk Ricotta
- ½ cup Frigo® Feta Crumbles
- 2 cloves garlic, rough chopped
- 1 lemon, zest and juice
- 2 teaspoons minced fresh dill weed
- 2 teaspoon minced mint leaves
- ¼ cup (about 2 small) cucumber, seeds removed, small diced
- ¼ cup (about 1 small) red onion, small diced
- Salt and pepper, to taste
Serving Options:
- Pita bread, warmed
- Frigo® Feta Crumbles
- Favorite toppings
- Lemon, sliced
Directions
Add the chicken to the slow cooker and pour the remaining gyro ingredients over the top. Cook on high for 3 hours.
Meanwhile, make ricotta tzatziki sauce. In a blender or food processor, blend Frigo® Whole Milk Ricotta, Frigo® Feta Crumbles, rough chopped garlic, lemon zest, and juice. Blend until smooth and then add fresh dill weed and mint leaves. Pulse until evenly incorporated. Scrape into a small bowl and then fold in diced cucumber and red onion. Taste and add salt and pepper to desired preference. Refrigerate until ready to serve. Note that this will keep for a few days in the refrigerator, but you will need to drain off any water and stir each time you serve it.
To serve, slice chicken and assemble gyros. Spread ricotta tzatziki sauce on warm pita bread, top with sliced chicken and spoon on warm chickpeas. Finish by piling on your favorite toppings like red onion, peppers, lettuce, cucumbers, tomatoes, and olives. Finish with Frigo® Feta Crumbles. Roll up the gyro and serve with the remaining ricotta tzatziki sauce and sliced lemons on the side.
