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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.

Ingredients

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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

Find it online: https://reemcook.com/slow-cooker-chicken-shawarma-recipe/