Crock-Pot® Chicken Gyro Bowls Recipe
Slow-cooked chicken with sherry wine, lemon, and oregano meets rice, crisp veggies, tzatziki, and pita for a vibrant, Greek-inspired bowl experience.
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Cooking tools:
- Slow cooker
- Chef's knife
- Cutting board
- Serving bowl
- Serving platter
Ingredients
- ¼ cup Holland House® Sherry Cooking Wine
- ¾ cup chicken broth
- 2 tablespoons lemon juice
- 1½ tablespoons dried oregano
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 medium yellow onion, roughly chopped
- 2 pounds boneless skinless chicken breasts, thawed
- 4 large garlic cloves, minced
- 2 cups long-grain rice
- 1 medium cucumber, de-seeded and sliced
- 1 large tomato, chopped
- 1 cup shredded iceberg lettuce
- ½ cup crumbled feta cheese
- 1½ cups tzatziki sauce
- 4 pitas, warmed and cut into wedges
- Black pepper to taste
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