1 1/2teaspoonsGreek seasoningor you can just use 1 tsp. oregano
1teaspoonkosher salt
For the Tzatziki Sauce:
1medium cucumberpeeled and seeded
16oz.about 2 cups Greek yogurt
2clovesgarlicminced
2teaspoonsred wine vinegar
Juice of 1/2 lemon
1/2teaspoondried dill weed
Kosher salt and freshly cracked black pepperto taste
Serving suggestions:
Warm pita bread
Tzatziki sauce
Leafy greenslettuce, spinach, mixed greens
Sliced tomatoesRoma, cherry, grape, etc.
Sliced red onion
Sliced cucumber
Lemon wedges
Instructions
For the Chicken Gyros:
Place a slow cooker liner into your 3- to 6-quart slow cooker, letting the liner hang over the edges of the slow cooker.
Add garlic, lemon juice, oil, vinegar, seasoning and salt, whisking until well blended. Add chicken breasts. Cover and cook on LOW heat for 4-6 hours. Remove chicken and cut into slices. Place slices into remaining cooking liquid before serving.
For the Tzatziki Sauce:
Shred or grate cucumber, then place grated cucumber on top of several paper towels. Squeeze to rid of as much excess moisture as possible. In a medium bowl, combine yogurt, shredded cucumbers, garlic, vinegar, lemon juice and dill. Add salt and pepper, to taste. Refrigerate at least 30 minutes before serving.
For serving:
Top warm pitas with chicken, tzatziki, greens, tomatoes, red onion and cucumbers. Serve with lemon wedges, if desired.