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–+ servings
Plate holds a pita circle piled high with shredded chicken shawarma, pickled red onions, and a spread of tzatziki.

Crockpot Chicken Shawarma

Let the slow cooker bring this flavorful and easy chicken to your dinner table.
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Course Main Course
Makes 6 servings

Special Equipment

  • 5-6 quart crockpot
  • Meat thermometer

Ingredients
  

  • 2 tsp ground allspice
  • 1 tsp dried oregano
  • 3 tsp kosher salt
  • 1 tsp garlic powder
  • ¾ tsp cinnamon
  • ½ tsp cayenne pepper
  • 1 cup plain Greek yogurt
  • ½ cup lemon juice 2-4 lemons
  • 3 ½ to 4 lbs chicken thighs skin removed (boneless preferred)

For serving:

  • pita bread, pickled red onion, pickled matchstick carrots, fresh parsley, diced tomatoes, fresh cucumbers, tzatziki, baba ghanoush

Instructions
 

Make spice mix:

  • In a small bowl, stir together the allspice, oregano, salt, garlic powder, cinnamon, and cayenne. Set aside.

Marinate chicken (4 hours):

  • Mix the yogurt and lemon juice together in the bottom of a mixing bowl or shallow baking dish.
  • Stir HALF of the spice mixture into the yogurt.
  • Add the chicken to the marinade. Gently turn the chicken and mix everything together so the chicken pieces are fully coated.
  • Cover and refrigerate for 3 to 4 hours (up to 8 but no longer than that or the texture gets weird).

Cook the chicken (4 hours):

  • Spray the bottom of a 5 or 6-quart crockpot with cooking spray or oil. Add the chicken and all of the marinade.
  • Cover and cook on LOW for 4 hours for boneless thighs or 5 hours for bone-in thighs, until the chicken is tender and cooked through (I find 180 F is a good temp for thighs even though it's technically done at 165 F).

Pita time:

  • Transfer the chicken to a large bowl using a fork, slotted spoon, or tongs. If chicken has bones, remove and discard the bones. Discard the cooking liquid.
  • Place the chicken with the remaining spices in the bowl of a stand mixer with the paddle attachment. Turn on to the lowest setting until the chicken is shredded and spices are mixed in. (alternately: shred the chicken with two forks and mix in the remaining spice mixture)
  • Serve the chicken shawarma inside warmed pita bread with desired toppings.
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