Description
This Slow Cooker Chicken Shawarma recipe offers a flavorful and tender Middle Eastern-inspired dish made effortlessly in a slow cooker. Marinated in a blend of spices and Greek yogurt, the chicken cooks to juicy perfection, served with a refreshing yogurt sauce and fresh vegetables tucked into warm pitas for an authentic shawarma experience at home.
Ingredients
Scale
Chicken and Marinade
- 2 pounds boneless skinless chicken thighs
- ⅓ cup plain Greek yogurt
- 2 tablespoons fresh lemon juice
- 3 cloves garlic, minced
- 2 teaspoons paprika
- 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
Additional Ingredients
- 1 onion, sliced
Yogurt Sauce
- 1 cup plain Greek yogurt
- 1 teaspoon garlic, minced
- 2 tablespoons cucumber, grated
- 1 teaspoon ground cumin
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon red pepper flakes
For Serving
- Pitas
- Lettuce
- Cucumbers
- Tomatoes
Instructions
- Prepare the Marinade: In a mixing bowl, whisk together the Greek yogurt, lemon juice, minced garlic, paprika, ground cumin, black pepper, salt, turmeric, cinnamon, and red pepper flakes to create a flavorful marinade.
- Marinate the Chicken: Place the chicken thighs into a large Ziploc bag along with the prepared marinade. Seal the bag tightly and refrigerate for at least 4 hours, or ideally overnight, to allow the flavors to penetrate the meat.
- Layer Onions in Slow Cooker: Slice the onion thinly and place the slices evenly at the bottom of the slow cooker to create a fragrant base for the chicken.
- Add Chicken to Slow Cooker: Remove the chicken thighs from the marinade, letting excess drip off, and arrange them on top of the onion slices in the slow cooker.
- Cook the Chicken: Cover the slow cooker and cook on high for 3 to 4 hours or on low for 4 to 6 hours, until the chicken is tender and easily shredded.
- Shred and Soak: Using two forks, shred the cooked chicken directly in the slow cooker and mix it with the juices to keep it moist and flavorful.
- Make Yogurt Sauce: In a small bowl, combine the Greek yogurt with minced garlic, grated cucumber, ground cumin, lemon juice, salt, black pepper, and red pepper flakes. Mix well and refrigerate until ready to serve.
- Serve: Warm the pitas and fill them with the shredded chicken, a dollop of yogurt sauce, and fresh lettuce, cucumber slices, and tomatoes for a complete shawarma wrap.
Notes
- Marinating the chicken overnight enhances flavor and tenderness.
- If you prefer a spicier shawarma, increase the red pepper flakes slightly in the marinade or sauce.
- You can substitute chicken thighs with chicken breasts but may result in a slightly less juicy texture.
- Serve with pickled vegetables for added authenticity.
- Leftover chicken can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
