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!
Notes
Nutrition Facts:
Serving Size: 1/8th recipe | 450 kcal | 13 g fat | 40 g carbs | 5 g fiber | 44 g protein
How to Use
Athletes: Add a side of rice to meet your carb needs.
Healthy Eating: Pair with a side salad or roasted veggies.
Kids: Eating it as a pita or dipping each ingredient in the sauce can help introduce new foods to kids.