Friday, April 27, 2012

Slow Cooking Suppers: Chicken Gyros

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Finally, the piece de resistance!  I hope you have been enjoying my week of Greek "accompaniments".  But it's high time I share with you what inspired me to make those in the first place: this gyro recipe from Daily Unadventures in Cooking. 

I find the one downside to cooking in the crockpot is the amount of prep work you have to do in order to get it started.  My sister is smart and puts it together the night before, and puts the crockpot in the fridge.  But since this was the first time I used my NEW crockpot, I didn't want to chance cracking the pot going straight from the fridge to the heat.

Anyway, one of my favorite parts about this recipe was I cut the onions and tomatoes the night before and placed it in an airtight container.  The chicken went in frozen, and I completely forgot about it while at work.  Meanwhile, at home, John was sneaking pieces of chicken and texting me his eagerness to eat dinner!  If that isn't a winning dish, well, I don't know what is.
Chicken Gyros (adapted from here)
Serves:  4
1/2 cup chicken broth
2 large tomatoes, chopped (or, 8 ounces canned diced tomatoes)
1 onion, sliced
3 cloves garlic, minced
1 tablespoon oregano
2 chicken breasts, frozen (about 2/3 of a pound)
2 teaspoons salt
1 tablespoon pepper
1 lemon

In your crockpot, combine chicken broth, tomatoes, onion, garlic, oregano, chicken, salt, and pepper.  Turn the crockpot on to low heat and cook for 6 hours, until chicken comes apart easily.  Using two forks, shred the meat and combine with the remaining liquid, tomatoes, and onions, in the crockpot.  Cut the lemon in half and juice over the chicken mixture.  Mix well.

Serve chicken, tomatoes, and onions, over homemade pitas and top with tzatziki sauce, if desired.

Until the next time my oven is on...


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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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