These Slow Cooker Yogurt Chicken Shawarma Sandwiches are going in for the hug.
A slow cooker recipe for moist and tender yogurt chicken that tastes just like chicken shawarma, but is so much easier to make! Try it with warm pita.
With fluffy pita bread, juicy, warmly-spiced chicken, and a shower of Mediterranean toppings, this easy slow cooker chicken recipe is the sandwich version of a pick-you-up, spin-you-around, they-just-don’t-make-movies-like-this-anymore embrace.
Forget the firm handshake you learned in business school and the awkward back-pat pseudo hug. Slow Cooker Yogurt Chicken Shawarma wants the real deal.
1 tablespoon allspice
2 teaspoons oregano
2 teaspoons kosher salt
1 1/2 teaspoons garlic powder
1 teaspoon 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 Just BARE Boneless Skinless Chicken Thighs
Whole wheat pita pockets
For serving: thinly sliced red onion, fresh parsley, diced tomatoes, sliced cucumbers, hummus
- Step 1
In a small bowl, stir together the allspice, oregano, salt, garlic powder, cinnamon, and cayenne. Set aside.
- Step 2
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.
- Step 3
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.
- Step 4
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.
- Step 5
If desired, serve topped with a dollop of whipped cream or whipped topping and fresh orange slices. For a little added flavor and texture, you can also fold in 2 cups of miniature marshmallows.
Leftover yogurt chicken shawarma can be stored in an airtight container in the refrigerator for four days or frozen for up to 2 months. Let thaw overnight in the refrigerator.