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.
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 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
- 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.
- 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.
- 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.
- Add chicken to slow cooker. Place the marinated chicken thighs on top of the onion slices in the slow cooker, spreading them out evenly.
- 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.
- 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.
- 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.
- 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
