Crock Pot Chicken Shawarma

This Crock Pot Chicken Shawarma is a bold and juicy recipe, which includes boneless chicken thighs and creamy Greek yogurt. It’s a no-fuss take on the classic, ready in about 4 hours and 10 minutes.

Crock Pot Chicken Shawarma Ingredients

• 1 tablespoon ground allspice
• 2 teaspoons oregano
• 2 teaspoons kosher salt
• 1 1/2 teaspoons garlic powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper
• 1 cup plain non-fat Greek yogurt
• 1/2 cup freshly squeezed lemon juice (about 2 large lemons)
• 2 1/2 pounds boneless skinless chicken thighs
• Whole wheat pita pockets
• For serving: thinly sliced red onion, fresh parsley, diced tomatoes, sliced cucumbers, hummus

How To Make Crock Pot Chicken Shawarma

1. Make the spice blend: In a small bowl, mix together allspice, oregano, salt, garlic powder, cinnamon, and cayenne. Set aside.
2. Marinate the chicken: In a shallow baking dish, combine Greek yogurt, lemon juice, and half of the spice mix. Add the chicken and turn to coat. Cover and refrigerate for at least 4 hours or overnight.
3. Add to the slow cooker: Spray the bottom of a 5- or 6-quart slow cooker. Place the marinated chicken and all the yogurt mixture into the crock.
4. Slow cook: Cover and cook on HIGH for 2 hours or LOW for 4 hours, until chicken is tender.
5. Shred and season: Remove the chicken with a slotted spoon, discard cooking liquid, and shred in a large bowl. Sprinkle with the reserved spice mix and stir to coat.
6. Serve: Fill warmed pita pockets with shredded chicken and your favorite toppings.

Recipe Tips

• Can I marinate the chicken overnight?: Yes, longer marination deepens the flavor.
• How to keep the chicken moist: Don’t skip the yogurt—it tenderizes the meat while it cooks.
• Best toppings for chicken shawarma: Red onion, tomatoes, cucumber, hummus, and parsley are classic choices.
• Can I use chicken breasts instead?: Yes, but thighs are more flavorful and tender.

What To Serve With Chicken Shawarma

This chicken shawarma pairs perfectly with fresh and flavorful sides:

• Warm pita or naan bread
• Tabbouleh salad
• Roasted potatoes or sweet potatoes
• Hummus and baba ganoush
• Greek yogurt or tzatziki sauce

How To Store Chicken Shawarma

Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Freeze cooked shawarma for up to 2 months. Thaw in the fridge before reheating.
Reheat: Microwave or reheat in a skillet until warmed through.

Chicken Shawarma Nutrition Facts

• Calories: 406kcal
• Carbohydrates: 35g
• Protein: 46g
• Fat: 10g
• Saturated Fat: 2g
• Cholesterol: 181mg
• Sodium: 1050mg
• Potassium: 659mg
• Fiber: 5g
• Sugar: 2g
• Calcium: 85mg
• Iron: 4mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I skip the marinade step?
It’s not recommended—marinating adds essential flavor and tenderness.

Can I cook this on the stovetop instead?
Yes, cook the marinated chicken in a skillet over medium heat until fully cooked, then shred.

Why discard the cooking liquid?
It’s mostly yogurt and lemon juice, which can be watery. Discarding it prevents soggy texture.

Can I make this dairy-free?
Substitute a dairy-free yogurt to keep the flavor and texture similar.

Try More Recipes:

• Crock Pot Chicken Spinach Artichoke Pasta
• Crock Pot Chicken Santa Fe
• Crock Pot Chicken Sweet And Sour