Slow Cooker Chicken Shawarma Recipe

Introduction

Enjoy the rich, aromatic flavors of Slow Cooker Chicken Shawarma with minimal effort. This recipe offers tender, spiced chicken cooked low and slow, paired with a refreshing yogurt sauce for a perfect, casual meal.

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 cucumber, grated (for sauce)
• 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

1. Step 1: In a large bowl, whisk together the marinade ingredients: ⅓ cup Greek yogurt, lemon juice, minced garlic, paprika, cumin, black pepper, salt, turmeric, cinnamon, and red pepper flakes.
2. Step 2: Add the chicken thighs and marinade to a zip-top bag. Seal and refrigerate for at least 4 hours or overnight for best flavor.
3. Step 3: Slice the onion and place it in the bottom of your slow cooker.
4. Step 4: Remove the chicken from the marinade and place it on top of the onions in the slow cooker.
5. 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.
6. Step 6: Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker to keep warm.
7. Step 7: Meanwhile, prepare the yogurt sauce by combining 1 cup Greek yogurt, minced garlic, grated cucumber, cumin, lemon juice, salt, black pepper, and red pepper flakes. Stir well and refrigerate until ready to serve.
8. Step 8: To serve, fill pitas with the shredded chicken, yogurt sauce, and fresh vegetables like lettuce, red onion, cucumbers, and tomatoes.

Tips & Variations

• For an extra smoky flavor, use smoked paprika instead of sweet paprika.
• If you prefer a spicier dish, increase the red pepper flakes slightly in both the marinade and yogurt sauce.
• Chicken breasts can be substituted for thighs, but thighs help keep the meat tender and juicy during slow cooking.
• Letting the chicken marinate overnight intensifies the flavors.
• Serve with warm pita or flatbread and add pickled vegetables for a tangy contrast.

Storage

Store leftover 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 stovetop until warmed through. Add fresh vegetables and sauce after reheating for the best texture and flavor.

How to Serve

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 to ensure even cooking and proper marinade absorption. Using frozen chicken may increase cooking time and result in uneven texture.

Is this recipe gluten-free?

The chicken shawarma and yogurt sauce are naturally gluten-free. Just be sure to serve with gluten-free pita or wraps if needed to accommodate dietary restrictions.

Slow Cooker Chicken Shawarma Recipe

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★★★★★

5 from 224 reviews

This Slow Cooker Chicken Shawarma is a flavorful and tender Middle Eastern-inspired dish made by marinating chicken thighs in a blend of spices and Greek yogurt, then slow cooking them to perfection. Served with a refreshing yogurt cucumber sauce and fresh vegetables inside pita bread, this recipe offers a delicious, hands-off meal perfect for lunch or dinner.

• Author: reem
• Prep Time: 15 minutes
• Cook Time: 4 to 6 hours
• Total Time: 8 hours 15 minutes
• Yield: 6 servings 1x
• Category: Dinner
• Method: Slow Cooking
• Cuisine: Middle Eastern
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Chicken Shawarma 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 ground cumin
• 1 tablespoon lemon juice
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ⅛ teaspoon red pepper flakes

To Serve

• Pitas
• Lettuce
• Red onion, sliced
• Cucumbers, sliced
• Tomatoes, sliced

Instructions

1. Make the Marinade: In a large bowl, whisk together the yogurt, lemon juice, minced garlic, paprika, ground cumin, black pepper, salt, turmeric, cinnamon, and red pepper flakes until well combined.
2. Marinate the Chicken: Add the chicken thighs to the marinade and transfer everything into a resealable plastic bag. Refrigerate the chicken in the marinade for at least 4 hours, or preferably overnight, to absorb all the flavors.
3. Prepare the Slow Cooker: Slice the onion and spread it evenly at the bottom of the slow cooker to create a flavorful base for the chicken.
4. Add the Chicken: Remove the marinated chicken from the bag and place it on top of the sliced onions in the slow cooker.
5. Cook the Chicken: Cover and cook the chicken on high for 3-4 hours or on low for 4-6 hours until the meat is tender and fully cooked.
6. Shred and Return the Chicken: Once cooked, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken back into the slow cooker to keep it warm and moist.
7. Prepare the Yogurt Sauce: While the chicken cooks, combine 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.
8. Assemble the Shawarma Pitas: Fill warm pita bread with the shredded chicken, prepared yogurt sauce, sliced red onion, fresh lettuce, cucumbers, and tomatoes for a delicious and balanced meal.

Notes

• Marinating the chicken overnight enhances the shawarma flavors and tenderness.
• If you prefer a spicier shawarma, increase the amount of red pepper flakes in the marinade and yogurt sauce.
• Use skinless chicken thighs for juicier meat and less fat compared to breasts.
• The yogurt sauce can be made a day ahead to deepen the flavors.
• Serve with additional pickles or hot sauce if desired.
• Leftover shredded chicken makes a great salad topping or sandwich filling.

Keywords: Chicken Shawarma, Slow Cooker Shawarma, Middle Eastern Chicken, Greek Yogurt Marinade, Slow Cooker Dinner