Name: Slow Cooker Chicken Shawarma: Skip the Takeout, Not the Flavor Recipe
Prep time: 15 min
Cook time: PT-489528H5M42S
Total time: PT-489528H5M42S
Cuisine: Middle Eastern
Ingredients: 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; 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; 1 teaspoon garlic, minced; 2 tablespoons cucumber, grated; 1 teaspoon cumin; 1 tablespoon lemon juice; ¼ teaspoon salt; ¼ teaspoon black pepper; ⅛ teaspoon red pepper flakes; Pita bread; Lettuce; Red onion, sliced; Cucumbers, sliced; Tomatoes, sliced

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Introduction

Slow Cooker Chicken Shawarma brings the bold, aromatic flavors of Middle Eastern street food right to your kitchen. This easy recipe lets you enjoy tender, spiced chicken without the need for takeout. Perfect for a flavorful weeknight meal or casual gathering.

A pita wrap partially covered in shiny silver foil rests on a white plate with a blue rim; the wrap is filled with three main visible layers: the bottom layer has fresh green leafy lettuce and thin pale purple onion slices adding crispness and color, the middle layer shows golden-brown fried pieces providing a crunchy texture, and the top layer is covered with a generous amount of creamy white sauce with small black specks, giving a smooth and rich look. A fresh green parsley sprig and a bright yellow lemon wedge sit beside the wrap on the plate, all placed on a white marbled surface partly covered with a green and white striped cloth. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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 grated cucumber
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, and tomatoes for serving

Instructions

Step 1: In a large bowl, whisk together the marinade ingredients: ⅓ cup Greek yogurt, lemon juice, minced garlic, paprika, ground cumin, black pepper, salt, turmeric, cinnamon, and red pepper flakes.
Step 2: Add the chicken thighs to the marinade, transfer to a ziplock bag, and refrigerate for at least 4 hours or overnight for best flavor.
Step 3: Slice the onion and spread it evenly in the bottom of your slow cooker.
Step 4: Place the marinated chicken on top of the onions in the slow cooker.
Step 5: Cover and cook on high for 3–4 hours or low for 4–6 hours until the chicken is tender and cooked through.
Step 6: Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker to absorb the juices.
Step 7: While the chicken is cooking, prepare the yogurt sauce by mixing 1 cup Greek yogurt with minced garlic, grated cucumber, cumin, lemon juice, salt, black pepper, and red pepper flakes. Stir well and refrigerate until ready to serve.
Step 8: Assemble the pitas by layering the shredded chicken, yogurt sauce, sliced red onion, lettuce, cucumbers, and tomatoes. Serve warm and enjoy!

Tips & Variations

For extra flavor, toast your pita bread lightly before assembling.
Swap chicken thighs for breasts but reduce cooking time to avoid drying out.
Add fresh parsley or mint to the yogurt sauce for a bright herbal note.
If you prefer a spicier dish, increase the red pepper flakes in both the marinade and the sauce.

Storage

Store leftover shredded chicken and yogurt sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in a microwave or on the stove with a splash of water to keep it moist. The sauce is best served chilled and should not be reheated.

How to Serve

The image shows a sandwich wrapped partially in shiny silver foil on a white plate with a blue rim. The sandwich has a soft, light-brown pita bread folded around layers of fresh, bright green lettuce, thin slices of purple onion, and crispy golden-brown fried pieces. On top, there is smooth white sauce drizzled richly. Next to the sandwich on the plate is a fresh green parsley sprig and a thin yellow lemon slice. The background features a white marbled texture with some green leafy vegetables blurred. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken thighs for this recipe?

It’s best to use thawed chicken thighs so the marinade can penetrate properly and the chicken cooks evenly. If using frozen, thaw completely before marinating.

What can I substitute if I don’t have Greek yogurt?

Plain yogurt can be used as a substitute, but strain it with a cheesecloth for 1–2 hours to thicken it and mimic Greek yogurt’s consistency.