Serve this middle eastern inspired recipe for Crock-Pot Chicken Shawarma inside pita bread for a delicious and easy dinner or lunch!
Slow Cooker Chicken Shawarma
My good friend gave me a packet of Shawarma Spices. This is a mixture of: allspice, cinnamon, black pepper, clove, ginger, nutmeg, cardamom, mahleb, and mastic. It comes in a packet and can be found in ethnic specialty stores.
You can also order it on Amazon: Shawarma Spice Blend
This is an easy recipe to make ahead of time. You can freeze it in a zipper freezer bag. Thaw before cooking. Stuff a pita pocket with the Chicken Shawarma and add in some sour cream, chopped cucumbers and tomatoes. It makes a great leftover lunch!
The chicken meat in this recipe is both Keto diet friendly AND Weight Watchers friendly. Of course, a pita bread is going to have carbs for those of you on Keto. And if you are on Weight Watchers you will have to count the points for the pita bread separate. There are so many options out there for low carb or low point wraps. but if you are in a pinch try using the chicken meat as a topping on a salad or use lettuce leaves to make a lettuce wrap. The chicken has so much flavor you may not miss the bread! 😉
Equipment Needed For Crock-Pot Chicken Shawarma Recipe:
- 5 Quart, 5.5 Quart, 6 Quart, 6.5 Quart Or 7 Quart Slow Cooker
- Gallon Sized Zippered Food Storage Bag
- Cutting Board
- Liquid Measuring Cup
- Measuring Spoons
Frequently Asked Questions
Feel free to use boneless skinless chicken thighs instead of the boneless skinless chicken breasts called for the in the recipe. Chicken thighs are often cheaper than breasts or you just may prefer dark meat over white meat chicken. Just keep in mind the nutritional information will be different with chicken thighs having more calories and fat per serving.
Absolutely! Because I am doing the Weight Watchers program myself I used fat-free Greek yogurt because it is zero points. So feel free to use the fat-free plain yogurt in this recipe!
While I am not personally on a gluten-free diet I know many of our readers are for various health reasons. That being said I have heard good things about the Bfree Gluten Free Pita Bread. On their website they have a store locator so you can see if there is a store near you that sells them. You can also try baking your own Homemade Gluten Free Pita Bread. And lastly if that is not an option go ahead and use your favorite gluten-free wrap or tortilla which I have found to be easier to find in most major grocery stores.
My favorite Weight Watchers friendly pita bread is made by Joseph’s. They have several varieties that come in at just 1 point per pita bread. I can find them at my local grocery stores (yes, even in a smallish town in Wyoming!) but I have also been known to buy them on Amazon.
This recipe for Crock-Pot Chicken Shawarma is Weight Watchers Friendly on the new Personal Points plan. You can see the WW personal points for this recipe here on the Weight Watchers website. Click here for MORE of our Weight Watchers Recipes
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Crock-Pot Chicken Shawarma Recipe
- Place all ingredients in a gallon sized zippered food storage bag. Seal bag closed and massage the chicken to blend the spices and coat all of the chicken in the yogurt mixture.
- Place sealed bag in the refrigerator and allow the chicken to marinate for at least 4 hours, but overnight is preferred.
- Pour contents of the bag into a 5 quart or larger slow cooker.
- Cover and cook on LOW for 4 to 6 hours or until chicken is done.
- Serve and enjoy!
- Place all ingredients into a 1 gallon size zippered freezer bag OR FoodSaver bag.
- Place bag on flat surface and seal bag closed while pressing out as much excess air as possible OR use your FoodSaver sealing system to vacuum seal the bag closed.
- Label bag with date prepared, name of recipe, ingredients and cooking instructions.
- Lay bag flat in freezer and allow to freeze for several hours. At that point you can stand the bags upright in your freezer if desired.
- Remove freezer meal bag from freezer and place either in refrigerator overnight OR in a clean kitchen sink filled with cool water for several hours just until the freezer meal is partially thawed enough to dump the contents of the bag into the slow cooker.
- Cook according to the recipe directions adding 1 additional hour cooking time (in this case 5 - 7 hours on LOW from the partially thawed state ).