#CrockpotWednesday: Chicken Gyros

With a huge game against Michigan State to start the Big Ten schedule, Safeties Coach Noah Joseph went to the dime package with his themed entry for #CrockpotWednesday — Chicken Gyros.  Honestly, can’t believe it took six seasons for somebody to figure out the Spartan-Greek-gyros connection.


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


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.

(Source: http://therecipecritic.com/2016/01/slow-cooker-greek-chicken-gyros-with-tzatziki/)


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