Recipes and Cooking Gyro Nachos with Tzatziki Sauce Be the first to rate & review! Even though they're made in a slow cooker, these Mediterranean nachos are full of fresh flavors. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on March 19, 2021 Print Rate It Share Share Tweet Pin Email Photo: Karla Conrad Prep Time: 30 mins Slow Cook Time: 6 hrs Total Time: 30 mins Servings: 10 Jump to Nutrition Facts Ingredients 2 pound bone-in chicken thighs, skin removed 1 medium red onion, thinly sliced 2 tablespoon lemon juice 2 tablespoon red wine vinegar 2 tablespoon olive oil 4 teaspoon dried oregano, crushed 6 cloves garlic, minced 1 teaspoon salt 8 ounce plain pita chips 1 recipe Tzatziki Sauce ½ cup chopped tomato Tzatziki Sauce 1 6 ounce carton plain Greek yogurt 1 cup chopped cucumber 2 teaspoon snipped fresh dill 2 cloves garlic, minced 1 teaspoon lemon juice ¼ teaspoon salt Directions In a 3 1/2- or 4-quart slow cooker combine the first eight ingredients (through salt). Cover and cook on low for 6 to 7 hours or on high for 3 to 3 1/2 hours. Using a slotted spoon, remove chicken and onion from cooker, reserving cooking juices. Remove bones from chicken; shred chicken using two forks. In a bowl combine shredded chicken and onion; toss with enough cooking juices to moisten. Serve chicken mixture over pita chips. Top with Tzatziki Sauce and tomato. Tzatziki Sauce In a small bowl combine yogurt, cucumber, dill, garlic, lemon juice, and salt. Icon Quick Crowd Gyro Mini Pitas Prepare as directed through Step 2. Spoon chicken mixture into mini pita bread rounds. Place in a baking pan; cover with foil. Keep warm in a 200°F oven up to 1 hour. Before serving, top with Tzatziki Sauce and tomato. Nutrition analysis per serving: 143 calories, 14 g protein, 9 g carbohydrate, 5 g total fat (1 g sat. fat), 52 mg cholesterol, 1 g fiber, 2 g total sugar, 2% Vitamin A, 7% Vitamin C, 385 mg sodium, 5% calcium, 6% iron Pressure Cooker Instructions In a 4- to 6-qt. multifunction electric or stove-top pressure cooker combine first eight ingredients (through salt). Lock lid in place. Set electric cooker on high pressure to cook 15 minutes. For stove-top cooker, bring up to pressure over medium-high heat; reduce enough to maintain steady (but not excessive) pressure. Cook 15 minutes. Remove from heat. For both models, release pressure quickly. Open lid carefully. Follow instructions above in steps 2 and 3 for shredding chicken and serving. Rate it Print Nutrition Facts (per serving) 219 Calories 9g Fat 19g Carbs 15g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 219 % Daily Value * Total Fat 9g 12% Saturated Fat 1g 5% Cholesterol 52mg 17% Sodium 499mg 22% Total Carbohydrate 19g 7% Total Sugars 2g Protein 15g Vitamin C 4.3mg 22% Calcium 42mg 3% Iron 2mg 11% Potassium 178mg 4% Folate, total 7.4mcg Vitamin B-12 0.2mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.