Description
Experience the vibrant and authentic flavors of the Middle East with this Slow Cooker Chicken Shawarma recipe. Marinated in a blend of yogurt and fragrant spices, then slow-cooked to tender perfection, this dish is a delicious and easy alternative to takeout. Served with a cooling cucumber yogurt sauce and fresh pita accompaniments, it’s perfect for a flavorful weeknight dinner or meal prep.
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 ground cumin
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon red pepper flakes
For Serving
- Pitas
- Lettuce
- Red onion
- Cucumbers
- Tomatoes
Instructions
- Prepare the Marinade: In a large bowl, whisk together the 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 into a ziplock bag and refrigerate for at least 4 hours or up to overnight for maximum flavor absorption.
- Prepare the Slow Cooker: Slice the onion and spread it evenly along the bottom of your slow cooker to create a flavorful base.
- Cook the Chicken: Place the marinated chicken thighs on top of the onion slices. Cover the slow cooker and cook on high for 3-4 hours or on low for 4-6 hours until the chicken is cooked thoroughly and tender enough to shred.
- Shred the Chicken: Once cooked, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and let it sit for about 10 minutes to retain moisture and intensify flavor.
- Make the Yogurt Sauce: While the chicken cooks, combine the plain Greek yogurt, minced garlic, grated cucumber, ground cumin, lemon juice, salt, black pepper, and red pepper flakes in a bowl. Mix well and refrigerate until ready to serve.
- Assemble and Serve: Assemble your pita wraps by layering the shredded chicken with the yogurt sauce, red onion slices, lettuce, cucumbers, and tomatoes for a fresh and flavorful meal.
Notes
- Prepping the marinade and chicken the night before makes for a stress-free next day meal.
- Using smoked paprika adds a deeper, smoky flavor to the shawarma.
- Chicken breasts can be substituted for thighs, though thighs provide richer flavor and more tender meat.
- Returning the shredded chicken to the slow cooker to rest prevents it from drying out and keeps it juicy.
