Here are the oh so delicious chicken gyros from our Greek themed dinner with friends.  They were surprisingly easy and the Tzatziki sauce is to die for!  It’s a Betty Crocker recipe.

chicken

2 pounds skinless boneless chicken breasts or thighs

2 cloves garlic, finely chopped, grated or pressed

1 teaspoon dried oregano

1/2 teaspoon dried dill weed

1/2 teaspoon salt

1/2 teaspoon pepper

3 tablespoons olive oil

1 tablespoon red wine vinegar

juice of 1 lemon

1/3 cup water

Tzatziki

16 oz Yoplait Greek 100 plain yogurt

1/2 English (hothouse) or regular cucumber, peeled, seeded and diced small

2 – 3 cloves garlic, grated, finely minced or pressed

1 tablespoon white wine vinegar

1 teaspoon dried dill weed

1 teaspoon dried oregano

salt and pepper as desired

juice of 1 lemon

1 tablespoon olive oil

tortillas and toppings

8 – 12 Old El Paso stand ‘n stuff tortillas, heated as per package instructions

1 red onion, sliced

1 cup grape tomatoes, cut in half

1 cup (4 oz) crumbled Feta cheese

1  Spray slow cooker with cooking spray.  Add all chicken ingredients to slow cooker and stir.  Cover and cook on low 6 – 8 hours or on high 4 – 6 hours.

2  Make Tzatziki, pour any liquid off surface of yogurt.  Stir together all Tzatziki ingredients except oil then drizzle oil over top.  Cover and refrigerate at least 30 minutes to allow flavors to meld.

3  Remove chicken from slow cooker and shred with 2 forks or in your mixer with the paddle attachment.  Divide chicken among tortilla bowls and top with Tzatziki, onion, tomatoes and Feta.