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Greek Chicken Gyros (Instant Pot or Crockpot)

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  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 25 minutes
  • Total Time: 25 minutes
  • Yield: 6-8 servings 1x


Seasoned chicken served in a soft pita with lemon dill sauce and cucumber tomato salad. It’s a party in your mouth! Make the chicken in your Instant Pot or the Crockpot.


Units Scale


  • 1/2 cup chicken broth
  • 2 pounds bone-in chicken breasts (you can also use a combination of boneless thighs and breasts)
  • 1 Tbsp olive oil
  • 2 Tbsp lemon juice
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp dried dill
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 6 pitas, for serving

Lemon dill sauce

  • 1 cup plain Greek yogurt
  • 1 Tbsp olive oil
  • 1 tsp lemon zest
  • 1 1/2 Tbsp lemon juice
  • 2 Tbsp fresh dill, chopped (or 1 tsp dried dill)
  • 1 Tbsp capers, drained
  • 2 pinches of kosher salt (or to taste)
  • Black pepper, to taste
  • 1/2 tsp garlic powder


  • 1 medium cucumber, seeded and diced
  • 1 1/2 cups diced tomatoes
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 Tbsp olive oil
  • 1 Tbsp red wine vinegar


  1. Cook the chicken: For the Instant PotAdd broth, chicken, olive oil, lemon juice, oregano, basil, dill, onion powder, garlic powder, salt and pepper into Instant Pot. Cover and lock the lid into place. Make sure valve is set to sealing. Set the manual/pressure cook button to 12 minutes. When time is up let the pot sit for 10 minutes and then move valve to venting. For the slow cooker–Add broth, chicken, olive oil, lemon juice oregano, basil, dill, onion powder, garlic powder, salt and pepper into slow cooker. Cover and cook on low for 4-6 hours. 
  2. Make lemon dill sauce: While the chicken is cooking make the sauce. In a small bowl stir together the yogurt, olive oil, zest, lemon juice, dill, capers, salt, pepper and garlic powder. Set aside.
  3. Make the salad: While the chicken is cooking make the salad. In a medium bowl stir together the cucumbers, tomatoes, salt, pepper, olive oil and vinegar. Set aside.
  4. Chop or shred chicken: Remove chicken from Instant Pot/slow cooker and remove the meat from the bone. Tear into pieces or chop. Add the chicken back into the juices inside the Instant Pot/slow cooker. 
  5. To serve: Use a slotted spoon to scoop up some chicken and place it in the pita. Add in a generous amount of the lemon dill sauce and the salad. Eat and enjoy!
  • Category: Chicken
  • Method: Instant Pot or Slow Cooker