Slow Cooker Chicken Shawarma (Print Version)
# Ingredients:
→ Aromatic Spice Blend
01 -
1 tablespoon whole allspice, ground fresh
02 -
2 teaspoons dried oregano leaves
03 -
2 teaspoons coarse kosher salt
04 -
1½ teaspoons granulated garlic powder
05 -
1 teaspoon ground cinnamon stick
06 -
½ teaspoon fiery cayenne pepper
→ Creamy Marinade Base
07 -
1 cup thick Greek yogurt, plain and fat-free
08 -
½ cup fresh lemon juice from about 2 large lemons
→ Main Protein
09 -
2½ pounds tender boneless chicken thighs, skin removed
→ Serving Essentials
10 -
Fresh whole wheat pita pockets for wrapping
11 -
Paper-thin sliced red onion rings
12 -
Chopped fresh flat-leaf parsley
13 -
Ripe tomatoes, diced into small cubes
14 -
Crisp cucumber slices
15 -
Creamy homemade or store-bought hummus
# Instructions:
01 -
Grab a small mixing bowl and combine the aromatic allspice, fragrant oregano, kosher salt, garlic powder, warm cinnamon, and spicy cayenne pepper. Give it a good stir until everything is evenly distributed, then set this flavorful blend aside for later use.
02 -
In a shallow baking dish, whisk together the creamy Greek yogurt and freshly squeezed lemon juice until smooth. Add exactly half of your prepared spice mixture and stir thoroughly to create a beautifully spiced marinade. Save the remaining spice blend for the final seasoning step.
03 -
Nestle the chicken thighs into the yogurt marinade, gently turning each piece to ensure they're completely coated in the tangy mixture. Cover the dish tightly and let the chicken marinate in the refrigerator for at least 4 hours, though overnight marinating will give you even more incredible flavor.
04 -
Lightly spray the bottom of your 5 or 6-quart slow cooker with cooking spray to prevent sticking. Transfer all the marinated chicken along with every drop of that flavorful yogurt marinade into the slow cooker.
05 -
Cover your slow cooker and set it to HIGH for 2 hours, or if you prefer a gentler approach, cook on LOW for 4 hours. The chicken is ready when it's incredibly tender and easily shreds with a fork, and the internal temperature reaches 165°F.
06 -
Using a fork or slotted spoon, carefully transfer the cooked chicken to a large mixing bowl, leaving behind the cooking liquid. Shred the tender meat using two forks, then sprinkle the reserved spice mixture over the shredded chicken and toss everything together until evenly coated.
07 -
Warm your pita pockets until they're soft and pliable. Fill each one generously with the seasoned shredded chicken, then top with your choice of fresh vegetables and a dollop of creamy hummus for the ultimate shawarma experience.
# Notes:
01 -
Leftover shawarma chicken stays fresh in the refrigerator for up to 4 days when stored in an airtight container
02 -
This recipe freezes beautifully for up to 2 months - just thaw overnight in the fridge before reheating
03 -
Reheat gently in the microwave or on the stovetop until the chicken is steaming hot throughout
04 -
For maximum flavor, marinate the chicken overnight rather than just 4 hours