Slow Cooker Chicken Tawook

This easy and hassle-free recipe can offer meals throughout the week to accommodate everyone’s busy schedules.

Chicken breast (tawook; white meat) offers a leaner protein and Greek yogurt keeps the chicken moist without heavy cream-based ingredients. In addition, the spices and herbs bring out a variety of flavor without excess sodium.

Chicken Tawook can be made in no time with the use of a slow cooker or pressure cooker. This recipe is great served on salad, rice, or as a pita/sandwich with a variety of colorful veggies.

Photo credit: A Healthier Michigan

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chicken tawook on plate


  • 1 Tbsp. allspice
  • 2 tsp. oregano
  • 1 tsp. kosher salt
  • 1.5 tsp. garlic powder
  • 1 tsp. cinnamon
  • 1/2 tsp. cayenne pepper
  • 1 cup plain, Greek yogurt
  • 1/2 cup freshly squeezed lemon juice (about 2 large lemons)
  • 2 lbs. boneless skinless chicken breast
  • 1-2 Tbsp. of heart healthy oil, olive or grapeseed
  • Whole wheat pita pockets
  • Serve with thinly sliced red onion, fresh parsley, diced tomatoes, sliced cucumbers, plain Greek yogurt, hummus and kalamata olives
  • Brown rice or quinoa
  • Mixed greens

Slow Cooker Chicken Tawook

Instructions - Slow Cooker
1. Place the yogurt and lemon juice in the bottom of a shallow baking dish. Add the allspice, oregano, salt, garlic powder, cinnamon, and cayenne and stir to combine.
2. Add the chicken breasts and gently turn to coat in the yogurt mixture. Cover and refrigerate for 4 hours or overnight.
3. Coat the bottom of a 5 or 6-quart slow cooker with cooking spray or use slow cooker bag. Add the chicken and all of the yogurt marinade and oil.
4. Cover and cook on high for 2 hours or low for 4 hours, until the chicken is tender and cooked through.
5. Transfer the chicken to a large bowl (discard the cooking liquid). Shred the chicken with two forks.
6. Serve the chicken tawook with brown rice/quinoa, or on top of a salad or in warmed pita bread with desired toppings. Enjoy!

Instructions - Pressure Cooker
1. Mix all ingredients and place into inner pot.
2. Lock cover into place and seal steam nozzle.
3. Cook on the “Poultry” setting or manually set for 15 minutes. If you are using frozen chicken, add an additional 10 minutes.
4. Naturally release pressure for 5 minutes then quick release remaining pressure.
5. Remove chicken and shred.
6. Serve warm with favorite vegetable and whole grain carb, such as broccoli and quinoa. Enjoy!

Nutrition Info per Serving :
Nutrition Facts
~11 Servings
1 serving = ~3oz of chicken

Amount Per Serving
Calories 110.5
Total Fat 3.2 g
Saturated Fat 0.6 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 1.6 g
Cholesterol 47.3 mg
Sodium 352.6 mg
Potassium 29.3 mg
Total Carbohydrate 2.8 g
Dietary Fiber 0.4 g
Sugars 1.1 g
Protein 19.0 g
Vitamin A 1.6 %
Vitamin B-12 0.0 %
Vitamin B-6 1.1 %
Vitamin C 9.3 %
Vitamin D 0.0 %
Vitamin E 0.1 %
Calcium 3.4 %
Copper 0.5 %
Folate 0.6 %
Iron 1.4 %
Magnesium 0.6 %
Manganese 3.4 %
Niacin 0.2 %
Pantothenic Acid 0.1 %
Phosphorus 0.4 %
Riboflavin 0.2 %
Selenium 0.3 %
Thiamin 0.4 %
Zinc 0.3 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Read 2 Comments

  1. Some confusion…for the pressure cooker recipe you don’t include any liquid other than the lemon juice…and pressure cookers require an amount of in order to build up that pressure. Are you adding any other liquid to the pressure cooker recipe, and if so what? Thanks.

    1. Hi Andie,
      Thanks for your question. The yogurt and lemon juice work together to be the liquid for the pressure cooker for this recipe. Let us know if you try it out!
      – Julie

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