This one is for all our slow cooker lovers. Fix it and forget about it. If you’re not a fan of the crock pot, you can always just grill your chicken and call it a day. Let’s dive right into this one. There is so much flavor packed into this chicken marinade that everyone is sure to love this one. Marinate for 30 minutes or overnight – whatever makes the most sense in your busy life. Then, just toss those chicken breasts into the slow cooker for around 3 hours, and dinner is almost served.
Chicken breasts in the slow cooker are at risk of drying out if you overcook them, so save some of the liquid to pour over the chicken in case you overcook them slightly. That’ll do the trick. Or, if you prefer to use boneless, skinless chicken thighs, that would work great in this recipe too.
Once your chicken is cooked through (165°F), remove it from the crockpot and shred it with two forks. Pour a little juice over it, if desired. Cooking the chicken was the hardest part. And, let’s be honest – that was easy! Now just grab whatever you want to build your dinner. We suggest wrapping this in a whole-wheat pita and topping it with cucumbers, tomatoes, feta, and a quick homemade garlic sauce. You can also eat this over rice as a fast gluten-free option.
Speaking of garlic sauce, this makes the recipe! All the ingredients in the garlic sauce are also in the chicken marinade, so you might as well start throwing the sauce together as you make the marinade.
Our co-dietitian here at Featherstone Nutrition, Sarah, often makes this recipe for her family, and they fight over the leftover sauce. She said it’s ‘drinkable’, it’s so delicious. We hope you enjoy it just as much!
These leftovers also save great, so you have lunches for a few days this week too. That’s if you don’t demolish it all it all one night! Thanks again to Sarah Kittle for sharing this recipe with us all! Let us know what you think in the comments below. We always appreciate your feedback & stars.
Slow Cooker Chicken Shawarma & Garlic Sauce
Ingredients
- 2 lb chicken breast
Marinade
- 3 cloves garlic minced
- 2 tbsp plain Greek yogurt
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp ground cumin
- 1 tbsp paprika
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- ½ tsp salt
- ¼ tsp ground black pepper
Garlic Sauce
- 1 cup plain Greek yogurt
- 1 tbsp olive oil
- 3 cloves garlic minced
- 2 tsp lemon juice
- 1-2 tbsp milk optional, to thin
Other
- 8 large pitas
- cherry tomatoes cut in half, sliced or diced
- cucumbers sliced
- feta cheese
Instructions
- Prepare the marinade. In a large bowl, combine Greek yogurt, olive oil, lemon juice, garlic and all spices. Mix well.
- Add chicken to the bowl. Coat with the marinade. Cover and refrigerate for 30 minutes to overnight.
- Add the chicken to your crockpot. Cook on low for 3-4 hours, or until the internal temperature reaches 165°F and the meat is tender. Chicken breasts can dry out easily. Do not overcook.
- When cooked, remove chicken from the crockpot. Shred the chicken with two forks. Save some of the crockpot liquid to add back to the chicken for more moisture, if you desire.
- In a small bowl, mix together all of the ingredients for the garlic sauce.
- Serve chicken over a pita. Top with tomatoes, cucumbers, feta cheese, and garlic sauce. Enjoy!