Description
This Slow Cooker Chicken Shawarma recipe offers a deliciously tender and flavorful Middle Eastern-inspired meal made easy with simple spices and a creamy yogurt marinade. Perfectly cooked in a slow cooker, the chicken is juicy and aromatic, served warm inside whole wheat pita pockets with fresh vegetables and hummus for a complete, satisfying dish.
Ingredients
Scale
Spices and Marinade
- 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)
Main Ingredients
- 2 ½ pounds boneless skinless chicken thighs
To Serve
- Whole wheat pita pockets
- Thinly sliced red onion
- Fresh parsley
- Diced tomatoes
- Sliced cucumbers
- Hummus
Instructions
- Prepare the Spice Mix: In a small bowl, combine the ground allspice, oregano, kosher salt, garlic powder, ground cinnamon, and cayenne pepper. Set this mixture aside for later use.
- Marinate the Chicken: In a shallow baking dish, mix the plain non-fat Greek yogurt with the freshly squeezed lemon juice. Add half of the prepared spice mixture and stir well to incorporate. Add the chicken thighs to the yogurt marinade and gently turn them to coat evenly. Cover the dish and refrigerate for 4 hours or overnight for maximum flavor infusion.
- Slow Cook the Chicken: Lightly spray the bottom of a 5 or 6-quart slow cooker with cooking spray. Transfer the marinated chicken and all the yogurt marinade into the slow cooker. Cover and cook on HIGH for 2 hours or on LOW for 4 hours, until the chicken is tender and fully cooked through.
- Shred and Season the Chicken: Using a fork or slotted spoon, carefully transfer the cooked chicken to a large bowl, discarding the cooking liquid. Shred the chicken with two forks until pulled apart. Sprinkle the remaining half of the spice mixture over the shredded chicken, then stir thoroughly to coat all pieces evenly with the spices.
- Assemble and Serve: Warm the whole wheat pita pockets and fill them with the shredded chicken shawarma. Add your choice of thinly sliced red onion, fresh parsley, diced tomatoes, sliced cucumbers, and a spread of hummus for a delicious and complete meal.
Notes
- Marinating the chicken overnight enhances the flavor significantly.
- Using boneless skinless chicken thighs ensures tender and juicy meat after slow cooking.
- Feel free to add your favorite toppings such as pickled vegetables, tahini sauce, or hot sauce for extra flavor.
- If you prefer, the shredded chicken can be briefly broiled or pan-fried to get crispier edges before serving.
- Whole wheat pita adds extra fiber and nutrients over traditional white pita bread.
Nutrition
- Serving Size: 1 serving (approx. 1 pita with chicken and toppings)
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 85mg
