Slow Cooker Chicken Shawarma: Skip the Takeout, Not the Flavor Recipe
This Slow Cooker Chicken Shawarma recipe delivers the rich, aromatic flavors of traditional shawarma with the convenience of slow cooking. Marinated in a blend of spices and Greek yogurt, the chicken slowly cooks to tender perfection, making it perfect for easy weeknight dinners with a Middle Eastern flair. Serve wrapped in pita bread with a tangy yogurt sauce and fresh veggies for a delicious homemade meal.
- Prep Time: 15 minutes
- Cook Time: 3 to 6 hours
- Total Time: 4 hours 15 minutes to 6 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Middle Eastern
- Diet: Halal
Ingredients
Scale
Chicken and Marinade
- 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
Yogurt Sauce
- 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
To Serve
- Pita bread
- Lettuce
- Red onion, sliced
- Cucumbers, sliced
- Tomatoes, sliced
Instructions
- Prepare the marinade: 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 until well combined.
- Marinate the chicken: Add the chicken thighs to the marinade, ensuring they are fully coated. Place the chicken and marinade in a ziplock bag and refrigerate for at least 4 hours or up to overnight to allow the flavors to infuse.
- Prep slow cooker: Slice the onion and place it in the bottom of the slow cooker to create a flavorful bed for the chicken.
- Cook the chicken: Place the marinated chicken thighs on top of the onions. Cover and cook on high for 3 to 4 hours or on low for 4 to 6 hours until the chicken is cooked through and very tender.
- Shred the chicken: Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken back into the slow cooker to keep warm and soak up additional flavors.
- Make the yogurt sauce: While the chicken cooks, combine 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.
- Assemble the shawarma: Fill pita bread with the shredded chicken, yogurt sauce, and fresh toppings like lettuce, sliced red onions, cucumbers, and tomatoes. Serve immediately and enjoy!
Notes
- Marinating the chicken overnight intensifies the flavors and improves tenderness.
- Using boneless skinless chicken thighs makes shredding easier and keeps the meat juicy.
- Adjust red pepper flakes in the marinade and sauce to control the spiciness to your preference.
- You can substitute store-bought tzatziki sauce if desired for convenience.
- To make this recipe gluten-free, use gluten-free pita or lettuce wraps.
Keywords: Chicken Shawarma, Slow Cooker Shawarma, Middle Eastern Chicken, Slow Cooker Chicken Recipe, Homemade Shawarma, Greek Yogurt Chicken, Easy Dinner
