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Slow Cooker Chicken Shawarma Pitas

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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! 

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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

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!
4.8 from 5 votes
Print Pin Rate
Course: Entree
Cuisine: Lebanese, middle eastern
Keyword: slow cooker
Prep Time: 5 minutes
Cook Time: 2 hours
Total Time: 2 hours 5 minutes
Servings: 8
Calories: 190kcal
Author: Liz DellaCroce

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 Facts do not include toppings or cucumber sauce. You can find nutrition facts for the sauce on the recipe.
Simple Truth and Simple Truth Organic products can be found at your local Kroger store.
Nutrition Facts
Slow Cooker Chicken Shawarma Pitas
Amount Per Serving
Calories 190 Calories from Fat 35
% Daily Value*
Total Fat 3.9g 6%
Saturated Fat 1.1g 6%
Polyunsaturated Fat 2.8g
Cholesterol 51mg 17%
Sodium 392mg 16%
Total Carbohydrates 20.5g 7%
Dietary Fiber 7.5g 30%
Sugars 2.7g
Protein 24.2g 48%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @thelemonbowl

Photography by Alejandro Photography // Recipe by The Lemon Bowl

Disclosure: I am honored to be an ambassador for Kroger. Thank you for supporting the brands that make The Lemon Bowl possible. All thoughts are my own.

More Healthy Slow Cooker Recipes are waiting for you on Pinterest!

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Baked Chicken Thighs with Asian Glaze
Beef Shawarma Pitas with Tahini Dipping Sauce
Cheesy Chicken Enchilada Quinoa Bake

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Reader Interactions

Comments


  1. This 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!

    Reply

  3. I’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.

    Reply

  4. This sounds so good, I’m trying it this weekend! I live alone, can the leftover cooked chicken go in the freezer?

    Reply

    • You 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.

      Reply


  5. Hi 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

    Reply

  6. Oh, 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!

    Reply

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