Slow Cooker Chicken Gyros with Tzatziki Sauce

NOTES

• INGREDIENTS:
  For the Chicken Gyros:
  1 lb. (about 2) boneless skinless chicken breasts
  4 cloves garlic, minced
  1 lemon, juiced
  2 Tablespoons olive oil
  2 teaspoons red wine vinegar
  1 1/2 teaspoons Greek seasoning (or you can just use 1 tsp. oregano)
  1 teaspoon kosher salt

  For the Tzatziki Sauce:
  1 medium cucumber, peeled and seeded
  16 oz. (about 2 cups) Greek yogurt
  2 cloves garlic, minced
  2 teaspoons red wine vinegar
  Juice of 1/2 lemon
  1/2 teaspoon dried dill weed
  Kosher salt and freshly cracked black pepper, to taste

  Serving suggestions:
  Warm pita bread
  Tzatziki sauce
  Leafy greens (lettuce, spinach, mixed greens)
  Sliced tomatoes (Roma, cherry, grape, etc.)
  Sliced red onion
  Sliced cucumber
  Lemon wedges

  DIRECTIONS:
  For the Chicken Gyros:
  Place a Reynolds 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.

  Marci Haibach • 2019-09-04