Description
A flavorful and tender Slow Cooker Chicken Shawarma recipe that combines a rich blend of spices with tender chicken thighs, slow-cooked to perfection and served with a refreshing yogurt sauce and fresh vegetables in pita bread. Perfect for an easy, hands-off meal with Middle Eastern flair.
Ingredients
Scale
Chicken Shimara 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 sweet or smoked 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
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, sliced
- Cucumbers
- Tomatoes
Instructions
- Prepare 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 combined well.
- Marinate Chicken: Add the chicken thighs to the marinade, place everything into a Ziploc bag or a sealed container, and refrigerate for at least 4 hours or up to overnight to allow thorough flavor absorption.
- Set up Slow Cooker: Slice the onion and spread evenly on the bottom of the slow cooker, creating a base layer for the chicken.
- Add Chicken to Cooker: Remove the chicken from the marinade and layer the marinated chicken thighs on top of the sliced onions in the slow cooker.
- Cook the Chicken: Cover and cook on high for 3-4 hours or on low for 4-6 hours until the chicken is tender and fully cooked through.
- Shred the Chicken: Once cooked, carefully remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken back to the slow cooker to keep it moist and let it sit for about 10 minutes.
- Prepare Yogurt Sauce: While the chicken cooks, combine plain Greek yogurt, minced garlic, grated cucumber, ground cumin, lemon juice, salt, black pepper, and red pepper flakes in a bowl. Stir well, then refrigerate until ready to serve.
- Assemble Shawarma: Warm pitas and fill them with the shredded chicken, drizzle with yogurt sauce, and top with lettuce, sliced red onion, cucumbers, and tomatoes for a fresh and flavorful wrap.
Notes
- This recipe can be prepped the evening before to make serving easy and effortless the next day.
- Using smoked paprika adds a deeper, smoky flavor to the shawarma.
- Chicken breasts can be substituted for thighs, but thighs provide juicier and more flavorful results.
- Returning shredded chicken to the slow cooker and letting it rest helps keep it moist and prevents drying.
