Slow Cooker Chicken Shawarma Pitas with Cucumber Yogurt Sauce are so healthy and easy to make, you will be making this chicken dinner recipe again and again!
Although I use my slow cooker all year round, I have been using it almost 3-4 nights a week this winter with our grill completely covered in snow. With the high energy of the #HealthyNewYear challenge in full force, I have been meal planing consistently throughout the month of January which means my slow cooker is getting a lot of extra attention!
Of course, just like all of you, I am always looking for more fast and easy slow cooker chicken recipes. Since my family loves eating Beef Shawarma with Cucumber Yogurt Sauce in the summer months I decided to find a way to enjoy shawarma without the help of my trusty grill.
We happened to have a pack of Kroger Simple Truth boneless, skinless chicken breasts on hand but you could certainly swap it out with chicken thighs, pork shoulder or even a beef chuck roast. The real star of the dish is the fragrant yogurt marinade filled with warm spices like cinnamon, nutmeg and all-spice.
These slow cooker chicken shawarma pitas are topped with a cool and creamy cucumber yogurt sauce, tomato slices and red onions. Make an extra batch and use leftover shredded chicken for salads, soups, pastas, tacos and more. The options are truly endless.
Your fork is waiting.
Slow Cooker Chicken Shawarma Pitas
Ingredients
- 1 1/2 cups whole milk plain yogurt
- 1/2 cup Simple Truth chicken broth
- 1/4 cup All Purpose Lebanese Spice Blend
- 1/2 teaspoon Simple Truth cayenne optional
- 1 lemon juiced about 1/4 cup
- 4 six ounce - Simple Truth boneless skinless chicken breasts
- whole wheat pita pockets
- Cucumber Laban sliced tomatoes and sliced red onion - to serve, Lebanese Yogurt Sauce
Instructions
- Place the yogurt, chicken broth, spices and lemon juice in the slow cooker insert and whisk well.
- Add chicken to the slow cooker and toss to coat with the spiced yogurt mixture.
- Heat on low for four hours or high for two hours. Shred chicken and and stuff inside pita pockets. Serve with Cucumber Laban , tomato and onion slices
Notes
Nutrition Information:
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Nika
March 15, 2019 at 6:52 pmSo I followed the recipe to the Tee however I tripled it using 5lbs of chicken instead. The first day it came out it tasted amazing all with that tangy taste shawerma has. The next day, I don’t know what happened, but the dish became so spicy it was overbearing and impossible to eat. Maybe my rating is undeserved and I’m sorry. Maybe it’s a dish I have to eat right away. I’m not sure.
Liz DellaCroce
March 18, 2019 at 2:06 pmHi Nika, I’m a little confused – you said the flavor turned from mild to spicy as it sat in your fridge? I’ve never experienced this. I make it all the time and it’s great as it sits. Did you add anything spicy? Cayenne?
Liz Pease
August 24, 2018 at 8:42 amThis was wonderful! I honestly wasn’t sure I was going to like the spice blend – it smelled to me like pumpkin pie cooking, which is nice, but not what I want when I’m thinking about chicken. But OMG it was so incredibly good with the yogurt sauce, red onion, and fresh tomatoes from the farmers market! I almost never want seconds of anything – but I wanted another helping of this!
As an aside, I used unsweetened coconut yogurt in this recipe, and in the yogurt sauce, to make this non-dairy, and it came out great! No weird taste or anything! Definitely recommend if you have any dairy concerns in your household!
Yet another awesome recipe from The Lemon Bowl – haven’t had a single one I didn’t like yet! Thank you for the inspiration!
Liz DellaCroce
August 24, 2018 at 3:24 pmI’m so happy to hear this!!!
laura violette
December 8, 2017 at 4:06 pmIs the chicken already cooked before it goes in the slow cooker?
Liz DellaCroce
December 10, 2017 at 8:13 amNope you want raw boneless skinless breasts. :)
Jackie
October 24, 2016 at 4:18 pmI’ve just volunteered to do this for a school fair! :) And two baked items as well! :O So I am going to need to spread things out over the week. How far in advance can I cook this, and how long will it keep? I’m thinking four days in a fridge won’t dry it out.
Liz DellaCroce
October 27, 2016 at 12:45 pmOh I’m so glad to hear it!! You can cook it 1 day ahead of time and it will keep up to 3 days!
Jaimee
March 5, 2016 at 2:13 amThis sounds so good, I’m trying it this weekend! I live alone, can the leftover cooked chicken go in the freezer?
Liz DellaCroce
March 5, 2016 at 3:56 pmYou know this type of chicken I don’t typically freeze because I don’t believe it will have enough moisture to protect it. That said, I could be wrong so if you try it and it works please let me know! Otherwise I would use leftovers during the week for lunches or repurposed in tacos, salads, soups, pastas etc.
Natasha
February 10, 2016 at 3:57 pmHi Liz. How do I improvise as I don’t have a slow cooker.
Love your recipes and stunning photos.
You really are my inspiration as I’m just about to pop with my 2nd baby and can’t wait to get back into shape.
Stay blessed
Liz DellaCroce
February 10, 2016 at 5:12 pmHi Natasha –
Oh my goodness you must invest in a slow cooker, especially if you’re about to have your 2nd baby!! I’m not sure how to do it without one but I’ve heard you can use your oven on a low temp. Try googling it a bit but in the meantime I would highly recommend you get a slow cooker before your 2nd baby. I love this one and use it 3-4 nights a week! http://amzn.to/1KcoUqI
Natasha
February 16, 2016 at 11:02 amThank you so much for your reply Liz. I certainly will have a look online and in local stores for any deals on them!
Love your recipes and your page!
Liz DellaCroce
February 16, 2016 at 4:05 pmAww thank you so much Natasha!! Appreciate it!
Sadye
February 3, 2016 at 1:29 pmOh, this was SO GOOD and incredibly easy. I can’t wait to make it again — definitely a dish that is even better as leftovers! We had ours over rice and eggplant, and it was such a great, filling meal. Awesome work, Liz!
Liz DellaCroce
February 3, 2016 at 1:56 pmOh I’m so glad you enjoyed it!!!!!!
sue|theviewfromgreatisland
January 31, 2016 at 11:33 amI LOVE EVERYTHING ABOUT THIS! Your photos are gorgeous, and now all I can think about is eating a delicious pita sandwich :)
Liz DellaCroce
January 31, 2016 at 1:37 pmAww thank you so much!!! I hope you try it and love it!!
Nutmeg Nanny
January 30, 2016 at 11:27 pmI love the look of these little stuffed pitas. Please deliver one to me? :)
Liz DellaCroce
January 31, 2016 at 1:38 pmYes!! We can make Knorr minute sides to eat on the side!! PS: Not kidding.
Angie | Big Bear's Wife
January 29, 2016 at 12:16 pmI love to use my slow cooker all year too but I use it even more when it’s cold. Can’t wait to make that Cucumber Yogurt Sauce to go with these pitas!
Liz DellaCroce
January 30, 2016 at 9:33 amI do too Angie!! I hope you like this!
Gerry @ Foodness Gracious
January 29, 2016 at 9:18 amI so love shawarma and lucky to have an awesome Lebanese place right by my house to eat it all the time :)
Liz DellaCroce
January 30, 2016 at 9:33 amYou are so lucky to have one nearby!!
Erin @ Texanerin Baking
January 28, 2016 at 3:59 pmWhat a great use for leftover chicken! Looks delicious. :)
Liz DellaCroce
January 28, 2016 at 5:31 pmThank you lady!!
Liz
January 28, 2016 at 12:05 pmThank you Liz. Love this recipe.
Liz DellaCroce
January 28, 2016 at 1:44 pmSo glad you do Liz!! Enjoy!
Anna @ Crunchy Creamy Sweet
January 28, 2016 at 11:17 amI ADORE shawarma!! We always have it in pitas with cucumber sauce too. SO crazy good!
Liz DellaCroce
January 28, 2016 at 1:45 pmSometimes I just come up with recipes that allow me to make cucumber sauce – haha!
Donna
January 28, 2016 at 8:46 amWhat would happen if I used nonfat yogurt?
Liz DellaCroce
January 28, 2016 at 1:45 pmNot a thing at all!