Introduction

Experience the rich and aromatic flavors of the Middle East with this Slow Cooker Chicken Shawarma recipe. Tender chicken thighs are marinated in a fragrant blend of spices and yogurt, then slow-cooked to perfection. Serve it wrapped in warm pitas with fresh veggies and a creamy yogurt sauce for a delicious meal any day of the week.

The image shows a wrapped pita sandwich on a white plate with a blue rim, placed on a white marbled surface. The sandwich has three visible layers: the base is green leafy lettuce, topped with sliced red onions and crispy golden-brown fried pieces, and finished with a generous layer of creamy white sauce. The top part of the pita is wrapped in shiny aluminum foil, covering about half of the sandwich. Beside the sandwich, there is a bright yellow lemon wedge and a small bunch of fresh green parsley, adding color and freshness to the presentation. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds chicken thighs (boneless, skinless)

1 onion (sliced)

⅓ cup plain Greek yogurt

2 tablespoons fresh lemon juice

3 cloves garlic (minced)

2 teaspoons paprika (sweet or smoked)

2 teaspoons ground cumin

1 ½ teaspoons black pepper

1 teaspoon salt

½ teaspoon ground turmeric

½ teaspoon ground cinnamon

½ teaspoon red pepper flakes

1 cup plain Greek yogurt (for sauce)

1 teaspoon garlic (minced, for sauce)

2 tablespoons cucumber (grated)

1 teaspoon cumin (for sauce)

1 tablespoon lemon juice (for sauce)

¼ teaspoon salt (for sauce)

¼ teaspoon black pepper (for sauce)

⅛ teaspoon red pepper flakes (for sauce)

Pitas, lettuce, red onion, cucumbers, tomatoes (for serving)

Instructions

Step 1: In a large bowl, whisk together ⅓ cup plain Greek yogurt, fresh lemon juice, minced garlic, paprika, ground cumin, black pepper, salt, ground turmeric, ground cinnamon, and red pepper flakes to make the marinade.

Step 2: Add the chicken thighs to the marinade, place everything in a zip-top bag, and refrigerate for 4 hours or up to overnight to allow the flavors to develop.

Step 3: Slice the onion and spread it evenly on the bottom of your slow cooker.

Step 4: Place the marinated chicken thighs on top of the onions in the slow cooker.

Step 5: Cover and cook on high for 3-4 hours or on low for 4-6 hours until the chicken is tender and fully cooked.

Step 6: Remove the cooked chicken from the slow cooker and shred it with two forks, then return the shredded chicken to the slow cooker to keep warm.

Step 7: While the chicken cooks, prepare the yogurt sauce by combining 1 cup plain Greek yogurt, minced garlic, grated cucumber, cumin, lemon juice, salt, black pepper, and red pepper flakes in a bowl. Stir well and refrigerate until ready to serve.

Step 8: Assemble your pitas by layering shredded chicken, yogurt sauce, lettuce, red onion, cucumbers, and tomatoes. Serve immediately and enjoy!

Tips & Variations

For extra smoky flavor, use smoked paprika instead of sweet paprika in the marinade.

To make it spicier, add more red pepper flakes or a dash of cayenne pepper in the marinade or sauce.

Use chicken breasts if preferred, but thighs will be more tender and flavorful when slow-cooked.

Try serving the chicken shawarma over rice or in a salad for a different presentation.

Grate the cucumber and squeeze out excess moisture to prevent the yogurt sauce from becoming watery.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts, but they tend to dry out faster than thighs during slow cooking. Keep an eye on the cooking time and consider removing the chicken once it’s fully cooked to avoid dryness.

Do I have to marinate the chicken overnight?

While marinating overnight enhances the flavor, marinating for at least 4 hours still yields delicious results. The yogurt and spices will penetrate the chicken to keep it tender and flavorful.