This post for Crock-Pot Chicken Gyro Bowls is sponsored by Holland House Cooking Wine and Crock-Pot. Thank you for supporting brands that make Food Folks and Fun possible.

Finished recipe with text overlay for social media.

These Crock-Pot Chicken Gyro Bowls come together with just 20 minutes of prep. It’s an easy, healthy, and flavorful recipe that’s perfect for busy weeknights.

Are you in need of a quick recipe where you can set it and forget it? Is that a resounding “yes”? Good! I have the perfect recipe for you. This recipe may be easier to make than it is to pronounce!

I love a Gyro sandwich, don’t you? I wanted to create my own Gyro sandwich at home but with a twist. Enter the Gyro bowl! Same great taste with a lot less work! Amazing right? How often do you get more for less? Not very often, that’s for sure. But you definitely will with this Gyro Bowl recipe.

Overhead picture of finished gyro bowls and crock-pot in the background.

Throw the ingredients in the Crock-Pot and walk away. Then come back to a healthy and incredibly tasty meal!

These Crock-Pot Chicken Gyro Bowls pack a ton of flavor! It’s due to the layering of flavors – slow-cooked chicken, aromatics, oregano, tzatziki, and Holland House Sherry Cooking Wine. The Holland House Sherry Cooking Wines adds hints of nuts and caramel, which help elevate the flavor of the aromatics.

I love using Holland House Cooking Wines because they give a flavor boost to every single recipe. I get so many compliments on my Crock-Pot Chicken Gyro Bowls, and I have to credit Holland House Sherry Cooking Wine for the flavor zing that it brings to this dish.

All of the ingredients needed for the recipe.

Make sure you check out Holland House on Facebook, Pinterest, and the Holland House website for delicious recipes and tips.

Crock-Pot Chicken Gyro Bowls Recipe Questions Answered:

What is gyro made with?

Traditionally a gyro is a sandwich made of lamb, beef, or pork. That’s topped with items such as tomatoes, onions, feta cheese, and tzatziki sauce in between pieces of pita bread. My gyro bowls are made with slow-cooked chicken and served over rice with a few slices of pita on the side. My recipe is easier to make and healthier, too.

Is the G silent in gyro?

Yes, it is silent! It is one of those weird words like gnat, where the g is silent. So gyro is pronounced “yee-roh.” Do yourself a favor and google “I Don’t Know How to Pronounce Gyro.” Luke Bryan and Jimmy Fallon do a great parody on not knowing how to pronounce the word. You’re welcome.

Overhead picture of gyro bowls and pita triangles.

Cook’s Note – Crock-Pot Chicken Gyro Bowls:

  • Need to feed a crowd? This recipe doubles nicely, and you won’t need to increase the cooking time either.
  • Leftover chicken gyro meat will keep for up to 4 days in an airtight container in the refrigerator.
  • After it’s cooked, the meat will keep in a freezer-safe Ziploc bag for up to 3 months.

Picture collage of finished recipe for social media.

Gyro bowl with rice, slow cooker chicken, tomatoes, bell pepper, cucumber, shredded lettuce, feta, and pita triangles.
5 from 5 votes

Crockpot Chicken Gyro Bowls

Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
6 people



  • ¼ cup Holland House Sherry Cooking Wine
  • ¾ cup chicken broth
  • 2 Tablespoons lemon juice
  • 1 ½ tablespoons dried oregano
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 medium yellow onion roughly chopped
  • 2 pounds boneless skinless chicken breasts thawed
  • 4 large garlic cloves minced


  • 2 cups long-grain rice
  • 1 medium cucumber de-seeded and sliced
  • 1 large tomato chopped
  • 1 cup shredded iceberg lettuce
  • ½ cup crumbled feta cheese
  • 1 ½ cups tzatziki sauce
  • 4 pitas warmed and cut into wedges
  • black pepper to taste



  • In a small bowl or liquid measuring cup, whisk together cooking wine, chicken broth, and lemon juice; set aside.
  • In a small bowl combine dried oregano, salt, and pepper; set aside.
  • Add the chopped onion to the bottom of the Crockpot insert and lay the chicken breasts on top of the onions.
  • Pour the cooking wine mixture over the onions and chicken.
  • Sprinkle half of the oregano mixture over the tops of the chicken. Flip the chicken over and sprinkle in the remaining oregano mixture over the chicken.
  • Evenly distribute the minced garlic over the chicken.
  • Put on the Crock-Pot lid and cook on HIGH for 4-6 hours or LOW for 6-8 hours.
  • Shred the chicken, and then use a wooden spoon to mix the shredded chicken, onions, and cooking liquid together. Turn off the Crock-Pot and let the mixture sit, with the lid on, while you make the rice.


  • Cook the rice as per the package instructions.


  • Place rice in a bowl and top with chicken gyro mixture, cucumber, tomato, lettuce, feta, tzatziki sauce, pita wedges, and black pepper.


Calories: 490kcal | Carbohydrates: 50g | Protein: 41g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 114mg | Sodium: 1163mg | Potassium: 851mg | Fiber: 3g | Sugar: 4g | Vitamin A: 517IU | Vitamin C: 13mg | Calcium: 195mg | Iron: 2mg

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Recipe Rating


  1. I love gyros no matter what kind of meat is in them. This looks sooooo delicious!! I added it to my meal plan this week, I can’t wait to try it!

  2. Renee Goerger says:

    These are delicious. I’m happy I found this recipe. I love a good gyro and so does my husband!

  3. I made this for my family this week and everyone LOVED it. My son asked to take it for lunch every day the rest of the week! This will definitely be added to my meal rotation.