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 thighs cook low and slow to develop rich, aromatic flavors. Served with a refreshing yogurt sauce and fresh vegetables in warm pita bread, this recipe makes a perfect weeknight dinner or casual gathering meal that’s both satisfying and easy to prepare.
Ingredients
Scale
Chicken 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
For Cooking
- 1 onion, sliced
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
For Serving
- Pitas
- Lettuce
- Cucumbers
- Tomatoes
Instructions
- Prepare the Marinade: In a mixing bowl, whisk together the Greek yogurt, lemon juice, minced garlic, paprika, cumin, black pepper, salt, turmeric, cinnamon, and red pepper flakes until well combined, creating a flavorful chicken marinade.
- Marinate the Chicken: Place the chicken thighs in a Ziploc bag and pour the marinade over them. Seal the bag tightly and refrigerate for at least 4 hours or preferably overnight to allow the flavors to deeply penetrate the meat.
- Prepare the Slow Cooker: Slice the onion thinly and spread the slices evenly in the bottom of the slow cooker to add sweetness and aroma during cooking.
- Add the Chicken: Remove the chicken thighs from the marinade, letting any excess drip off, and place them on top of the onions in the slow cooker.
- Cook the Chicken: Cover and cook on high for 3 to 4 hours or on low for 4 to 6 hours, or until the chicken is fully cooked and tender enough to shred easily.
- Shred the Chicken: Using two forks, shred the cooked chicken directly in the slow cooker. Stir well so the shredded meat soaks up the flavorful cooking juices.
- Make the Yogurt Sauce: In a bowl, mix together Greek yogurt, minced garlic, grated cucumber, cumin, lemon juice, salt, black pepper, and red pepper flakes. Refrigerate the sauce until ready to serve to enhance its flavor.
- Assemble and Serve: Warm the pitas. Fill each pita with shredded chicken, a drizzle of yogurt sauce, and fresh lettuce, cucumber slices, and tomato wedges for a complete and delicious meal.
Notes
- For best results, marinate the chicken overnight to deepen the flavors.
- You can substitute chicken thighs with chicken breasts, but thighs offer more moisture and tenderness.
- Feel free to add pickled vegetables or hot sauce for extra flavor.
- Leftover chicken can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Use low-fat Greek yogurt if you want to reduce the fat content.
