Description
This Slow Cooker Chicken Shawarma recipe offers a flavorful, tender chicken dish infused with Middle Eastern spices. Marinated in a mix of yogurt, lemon juice, garlic, and aromatic spices, the chicken slowly cooks to perfection in a slow cooker, making it juicy and easy to shred. Served with a refreshing yogurt-cucumber sauce and fresh vegetables stuffed inside warm pitas, it’s a convenient, delicious meal perfect for lunch or dinner.
Ingredients
Scale
Marinade and Chicken
- 2 pounds boneless, skinless chicken thighs
- 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
- 1½ teaspoons black pepper
- 1 teaspoon salt
- ½ teaspoon ground turmeric
- ½ teaspoon ground cinnamon
- ½ teaspoon red pepper flakes
Yogurt Sauce
- 1 cup plain Greek yogurt
- 1 teaspoon garlic, minced
- 2 tablespoons cucumber, grated
- 1 teaspoon ground cumin
- 1 tablespoon fresh lemon juice
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon red pepper flakes
To Serve
- Pitas
- Lettuce
- Red onion, thinly sliced
- Cucumbers, sliced
- Tomatoes, sliced
Instructions
- Make the marinade: In a large bowl, whisk together the plain Greek yogurt, fresh lemon juice, minced garlic, paprika, ground cumin, black pepper, salt, ground turmeric, ground cinnamon, and red pepper flakes until fully combined to create a flavorful marinade.
- Marinate the chicken: Add the chicken thighs to the marinade and coat them well. Transfer the chicken and marinade into a resealable plastic bag, seal it tightly, and refrigerate for at least 4 hours or up to overnight to allow the flavors to penetrate the meat.
- Prepare the slow cooker: Slice the onion and evenly spread the slices on the bottom of your slow cooker to form a bed for the chicken.
- Cook the chicken: Place the marinated chicken thighs on top of the sliced onions in the slow cooker. Cover with the lid and cook on high for 3 to 4 hours or low for 4 to 6 hours until the chicken is tender and fully cooked.
- Shred the chicken: Once cooked, carefully remove the chicken from the slow cooker and use two forks to shred the meat. Return the shredded chicken to the slow cooker and stir it gently to combine with the onion juices and marinade.
- Make the yogurt sauce: While the chicken cooks, combine the plain Greek yogurt, minced garlic, grated cucumber, ground cumin, fresh lemon juice, salt, black pepper, and red pepper flakes in a bowl. Stir well and refrigerate until ready to serve.
- Assemble the shawarma pitas: Warm your pita breads and spread a generous amount of the yogurt sauce inside. Add shredded chicken, sliced red onion, fresh lettuce, cucumbers, and tomatoes. Fold or roll the pita to enclose the filling and enjoy.
Notes
- For extra tenderness, marinate the chicken overnight in the refrigerator.
- If you prefer a less spicy dish, reduce or omit the red pepper flakes.
- You can substitute chicken thighs with chicken breasts, but thighs yield juicier results.
- To save time, prepare the yogurt sauce in advance and keep it chilled.
- Serve with your favorite pickles or hot sauce for added flavor.
- Prep Time: 15 minutes
- Cook Time: 3-6 hours depending on slow cooker setting
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Middle Eastern
Keywords: Chicken Shawarma, Slow Cooker Shawarma, Middle Eastern Chicken, Easy Chicken Shawarma, Slow Cooker Recipes, Greek Yogurt Marinade
