CrockPot Chicken Shawarma

written by CrockPot Cooking | March 17, 2024

Ingredients

2 Pounds Boneless Skinless Chicken Breasts (Sliced)
8 Ounces Plain Yogurt (Or Plain Greek Yogurt)
½ Cups Apple Cider Vinegar
5 Tablespoons Shawarma Spice
1 Tablespoon Garlic Powder
¼ Teaspoon Kosher Salt

Directions

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.