Slow Cooker Chicken Gyro Bowls

By boscobojo

Ingredients

• Tzatziki:
• 2 lbs. boneless skinless chicken breast
• 2 cloves garlic, finely chopped or grated
• 1 tsp. dried oregano leaves
• 1/2 tsp. dried dill weed
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 3 Tbl. olive oil
• 1 Tbl. red wine vinegar
• Juice of 1/2 lemon
• 1/3 cup water
• 16 oz. Greek yogurt
• 1/2 English cucumber, peeled, seeded, and diced small
• 2 to 3 cloves garlic, grated or finely minced
• 1 Tbl. white wine vinegar
• 1 tsp. dried dill weed
• 1 tsp. dried oregano leaves
• Salt and pepper to taste
• Juice of 1/2 lemon
• 1 Tbl. olive oil
• Tortillas and topping:
• 8 to 12 Old El Paso Stand N' Stuff soft flour tortillas, heated as directed on package
• 1 red onion, sliced
• 1 cup grape tomatoes, sliced
• 1 cup crumbled feta cheese

Preparation

Step 1

Spray 4 quart slow cooker with cooking spray. Add all chicken ingredients to slow cooker, stir. Cover, cook on low heat setting 6 to 8 hours or on High heat setting 4 to 6 hours.

Meanwhile, make Tzatziki. Pour any liquid off the surface of the Greek yogurt. In medium bowl, stir together all Tzatziki ingredients except oil. Drizzle 1 Tbl. oil over top. Cover and refrigerate at least 30 minutes before serving to allow flavors to meld.

Remove cooked chicken from slow cookers, and shred with 2 forks. Divide chicken among tortillas. Top with Tzatziki, red onion, grape tomatoes and feta cheese.