Gyro Nachos with Tzatziki Sauce

Even though they're made in a slow cooker, these Mediterranean nachos are full of fresh flavors.

Gyro Nachos with Tzatziki Sauce
Photo: Karla Conrad
Prep Time:
30 mins
Slow Cook Time:
6 hrs
Total Time:
30 mins


  • 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


  1. 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.

  2. 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.

  3. Serve chicken mixture over pita chips. Top with Tzatziki Sauce and tomato.

Tzatziki Sauce

  1. In a small bowl combine yogurt, cucumber, dill, garlic, lemon juice, and salt.


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.

Nutrition Facts (per serving)

219 Calories
9g Fat
19g Carbs
15g Protein
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.

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