Slow Cooker
Slow Cooker Chicken Shawarma
Description
A slow cooker chicken shawarma recipe that's moist, tender, and juicy. Try this yogurt-marinated chicken in a pita with veggies and tzatziki!
Ingredients
- 1 tablespoon ground allspice
- 2 teaspoons oregano
- 2 teaspoons kosher salt
- 1 ½ teaspoons garlic powder
- 1 teaspoon ground cinnamon
- ½ teaspoon cayenne pepper
- 1 cup plain non-fat Greek yogurt
- ½ cup freshly squeezed lemon juice about 2 large lemons
- 2 ½ pounds boneless skinless chicken thighs
- Whole wheat pita pockets
- For serving: thinly sliced red onion, fresh parsley, diced tomatoes, sliced cucumbers, hummus
Directions
- In a small bowl, stir together the allspice, oregano, salt, garlic powder, cinnamon, and cayenne. Set aside.
- Place the yogurt and lemon juice in the bottom of a shallow baking dish. Add half of the spice mixture (reserve the second half) and stir to combine. Add the chicken thighs and gently turn to coat in the yogurt mixture. Cover and refrigerate for 4 hours or overnight.
- Coat the bottom of a 5 or 6-quart slow cooker with cooking spray. Add the chicken and all of the yogurt marinade. Cover and cook on HIGH for 2 hours or LOW for 4 hours, until the chicken is tender and cooked through.
- With a fork or slotted spoon, transfer the chicken to a large bowl (discard the cooking liquid). Shred the chicken with two forks, then sprinkle the remaining spice mixture over the top. Stir to coat with the reserved spices.
- Serve the chicken shawarma inside warmed pita bread with desired toppings.
