Slow Cooker Chicken Shawarma Recipe

Introduction

Slow Cooker Chicken Shawarma is a flavorful and tender Middle Eastern dish that’s perfect for an easy weeknight dinner. Juicy marinated chicken thighs cooked low and slow develop rich spices that pair beautifully with a refreshing yogurt sauce. Serve it wrapped in warm pita bread with fresh vegetables for a satisfying meal.

Ingredients

• 2 pounds boneless skinless chicken thighs
• 1 onion, sliced
• ⅓ cup plain Greek yogurt (for marinade)
• 2 tablespoons fresh lemon juice (for marinade)
• 3 cloves garlic, minced (for marinade)
• 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
• 1 teaspoon ground 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, tomatoes for serving

Instructions

1. Step 1: In a large bowl, whisk together the marinade ingredients: ⅓ cup plain Greek yogurt, 2 tablespoons fresh lemon juice, 3 cloves minced garlic, 2 teaspoons paprika, 2 teaspoons ground cumin, 1 ½ teaspoons black pepper, 1 teaspoon salt, ½ teaspoon ground turmeric, ½ teaspoon ground cinnamon, and ½ teaspoon red pepper flakes.
2. Step 2: Add the chicken thighs to the marinade, place everything in a zip-top bag, 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 the slow cooker to create a flavorful base.
4. Step 4: Remove the chicken from the marinade and place it on top of the sliced onions in the slow cooker.
5. Step 5: Cover and cook on high for 3-4 hours or on low for 4-6 hours, until the chicken is tender and cooked through.
6. Step 6: When done, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker to keep warm and absorb flavors.
7. Step 7: While the chicken cooks, prepare the yogurt sauce by combining 1 cup plain Greek yogurt, 1 teaspoon minced garlic, 2 tablespoons grated cucumber, 1 teaspoon ground cumin, 1 tablespoon lemon juice, ¼ teaspoon salt, ¼ teaspoon black pepper, and ⅛ teaspoon red pepper flakes. Stir well and refrigerate until ready to serve.
8. Step 8: Assemble your pitas by adding the shredded chicken, a dollop of yogurt sauce, and fresh veggies like red onion, lettuce, cucumbers, and tomatoes.

Tips & Variations

• For a spicier shawarma, increase the red pepper flakes in both the marinade and sauce to taste.
• You can swap chicken thighs for boneless skinless chicken breasts, but thighs stay more tender and juicy in the slow cooker.
• Add pickled vegetables or fresh parsley to the pita for extra brightness and texture.
• If you don’t have a slow cooker, bake the marinated chicken at 375°F (190°C) for 25-30 minutes until cooked through.

Storage

Store leftover shredded chicken and yogurt sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in the microwave or on the stovetop with a splash of water to keep it moist. The sauce is best served cold and should not be reheated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of chicken for this recipe?

Yes, boneless skinless chicken breasts can be used, but chicken thighs stay juicier and more tender when slow cooked.

How long can I marinate the chicken?

You can marinate the chicken for at least 4 hours, but overnight in the fridge is ideal to allow flavors to fully develop.

Slow Cooker Chicken Shawarma Recipe

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★★★★★

5 from 97 reviews

• Author: Aiden
• Total Time: 4 hours 15 minutes to 6 hours 15 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

This Slow Cooker Chicken Shawarma recipe delivers tender, flavorful Middle Eastern-inspired chicken thighs slow-cooked with aromatic spices and served with a refreshing yogurt-cucumber sauce. Perfect for an easy, hands-off meal, the chicken is marinated in a blend of Greek yogurt, lemon juice, and spices before cooking low and slow for maximum tenderness. Served in pita breads with fresh vegetables, this recipe makes a delicious and satisfying meal.

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Ingredients

Scale 1x2x3x

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 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

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Instructions

1. Prepare the marinade. In a large bowl, whisk together 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.
2. Marinate the chicken. Add the boneless, skinless chicken thighs to the marinade, ensuring each piece is well coated. Transfer the chicken and marinade to a ziplock bag and refrigerate for at least 4 hours or overnight for best flavor infusion.
3. Set up the slow cooker. Slice one onion and spread the slices evenly on the bottom of your slow cooker. This layer will add flavor and prevent the chicken from sticking.
4. Add chicken to slow cooker. Place the marinated chicken thighs on top of the onion slices in the slow cooker, spreading them out evenly.
5. Cook the chicken. Cover the slow cooker and cook on high for 3 to 4 hours or on low for 4 to 6 hours, until the chicken is cooked through and tender enough to shred.
6. 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 to absorb the juices and keep warm.
7. Make the yogurt sauce. While the chicken cooks, prepare the yogurt sauce by combining plain Greek yogurt, minced garlic, grated cucumber, cumin, lemon juice, salt, black pepper, and red pepper flakes in a small bowl. Stir well and refrigerate until ready to serve.
8. Assemble the shawarma pita. Warm the pita breads, then layer with lettuce, sliced red onion, cucumbers, and tomatoes. Add the shredded chicken and drizzle generously with the yogurt sauce. Fold and serve immediately.

Notes

• Marinating the chicken overnight enhances the depth of flavor but marinating for at least 4 hours works well too.
• You can substitute chicken breasts if preferred, though thighs remain more tender and juicy.
• Grate the cucumber finely and squeeze out excess water to prevent a watery yogurt sauce.
• Adjust red pepper flakes to control the heat level according to your taste.
• Leftover shredded chicken is great for salads, wraps, or meal prep bowls.
• For gluten-free option, serve with gluten-free pita or over rice instead of pita bread.

• Prep Time: 15 minutes
• Cook Time: 3-6 hours
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Middle Eastern

Keywords: slow cooker chicken shawarma, chicken shawarma recipe, slow cooker recipes, Middle Eastern chicken, Greek yogurt chicken, shawarma with pita, easy slow cooker meal