Slow Cooker Shredded Turkey Gyros

By boscobojo

Ingredients

• 2 Tbl. butter or margarine, softened
• 6 cloves garlic, finely chopped
• 1 tsp. salt
• 1 1/2 tsp. dried oregano leaves
• 1 1/2 lb. turkey thighs, skin removed
• 1 medium red onion, halved, sliced
• 1 cup plain yogurt
• 1 tsp. dried dill weed
• 2 clove garlic, finely chopped (about 1 tsp.)
• 1/2 small cucumber, unpeeled, finely chopped
• 6 pita fold breads (without pocket)
• 3/4 cup chopped tomatoes

Preparation

Step 1

Spray 4 quart slow cooker with cooking spray. In small bowl, mix butter, garlic, 3/4 tsp. of the salt, the oregano. Rub mixture onto turkey thighs.

Place onion in slow cooker; top with turkey thighs. Cover; cook on low heat setting 7 to 9 hours or until turkey pulls apart easily with fork. Meanwhile, in medium bowl, stir together the yogurt, dill, garlic, cucumber and remaining 1/4 tsp. salt; cover and refrigerate until serving.

Remove turkey from slow cooker; remove from bones. Shred turkey; stir into mixture remaining in slow cooker. Using slotted spoon, divide meat and onion mixture among 6 pita folds. Top with yogurt sauce; pass additional sauce at table.