Slow Cooker Chicken Shawarma Recipe

Introduction

Slow Cooker Chicken Shawarma is a deliciously tender and flavorful dish inspired by traditional Middle Eastern spices. Using a slow cooker makes it easy to prepare juicy, melt-in-your-mouth chicken perfect for wraps or salads. It’s a fantastic meal to prep ahead and enjoy throughout the week.

Ingredients

• 2 pounds chicken thighs, boneless and skinless
• 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

For the 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

For serving: Pitas, lettuce, red onion, cucumbers, tomatoes

Instructions

1. Step 1: In a large bowl, whisk together the marinade ingredients: ⅓ cup plain Greek yogurt, lemon juice, garlic, paprika, cumin, black pepper, salt, turmeric, cinnamon, and red pepper flakes.
2. Step 2: Add the chicken thighs to the marinade. Transfer everything into a zip-top bag and refrigerate for at least 4 hours or up to overnight.
3. Step 3: Slice the onion and place it in the bottom of your slow cooker.
4. Step 4: Place the marinated chicken on top of the onions. Cover and cook on high for 3–4 hours or low for 4–6 hours, until the chicken is tender.
5. Step 5: Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker to soak up juices for about 10 minutes to stay moist.
6. Step 6: While the chicken cooks, prepare the yogurt sauce by combining Greek yogurt, minced garlic, grated cucumber, cumin, lemon juice, salt, black pepper, and red pepper flakes. Stir well and refrigerate until ready.
7. Step 7: Assemble your pitas with the warm chicken, yogurt sauce, lettuce, red onion, cucumbers, and tomatoes. Serve immediately.

Tips & Variations

• Use smoked paprika for a deeper, smokier flavor in the marinade.
• Chicken breasts can be substituted but thighs remain juicier and more flavorful.
• Marinate overnight for the best depth of flavor.
• After shredding, letting the chicken sit in the slow cooker for 10 minutes prevents it from drying out.

Storage

Store leftover chicken shawarma in an airtight container in the refrigerator for up to 3 days. The yogurt sauce should be kept separate and refrigerated for up to 2 days. Reheat the chicken gently in the microwave or on the stovetop until warmed through to avoid drying it out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, but thighs tend to stay juicier and have more flavor after slow cooking.

How long should I marinate the chicken?

Marinating for at least 4 hours works well, but for the best flavor, marinate overnight in the refrigerator.

Slow Cooker Chicken Shawarma Recipe

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★★★★★

4.4 from 143 reviews

This Slow Cooker Chicken Shawarma recipe offers a flavorful, tender chicken dish infused with Middle Eastern spices cooked gently in a slow cooker for effortless meal prep. Paired with a refreshing yogurt sauce and fresh vegetables in pita bread, it’s perfect for an easy and delicious dinner.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 4 hours (high) or 6 hours (low)
• Total Time: 4 hours 15 minutes to 6 hours 15 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Middle Eastern
• Diet: Halal

Ingredients

Scale 1x2x3x

Chicken and Marinade

• 2 pounds chicken thighs, boneless, skinless
• 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

For Serving

• Pitas
• Lettuce
• Red onion
• Cucumbers
• Tomatoes

Instructions

1. Prepare the marinade: In a large bowl, whisk together 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 to create the flavorful marinade.
2. Marinate the chicken: Add the 2 pounds of boneless, skinless chicken thighs to the marinade, placing everything into a Ziploc bag or airtight container. Refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate the meat.
3. Prepare the slow cooker: Slice 1 onion and place it at the bottom of your slow cooker to create a flavorful base for the chicken to cook on.
4. Cook the chicken: Place the marinated chicken thighs on top of the onions in the slow cooker. Cover and cook on high for 3-4 hours or on low for 4-6 hours, until the chicken is fully cooked and tender enough to shred.
5. Shred the chicken: Remove the cooked 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 absorb juices and stay moist.
6. Make the yogurt sauce: While the chicken cooks, combine 1 cup plain Greek yogurt, 1 teaspoon minced garlic, 2 tablespoons grated cucumber, 1 teaspoon 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.
7. Assemble the shawarma: Warm the pitas, then fill them with shredded chicken, yogurt sauce, and fresh vegetables such as lettuce, sliced red onion, cucumbers, and tomatoes for a delicious and balanced meal.

Notes

• Prep the marinade and chicken the night before to make meal day much easier and more flavorful.
• Using smoked paprika adds a deeper, smokier flavor to the shawarma.
• Chicken breasts can be substituted for thighs, but thighs tend to be juicier and more flavorful.
• Returning shredded chicken to the slow cooker and letting it rest for 10 minutes prevents it from drying out.
• Nutrition facts are estimated and may vary based on ingredient brands and portion sizes.
• As an Amazon Associate, earnings may be made from affiliated product purchases.

Keywords: Chicken Shawarma, Slow Cooker Chicken, Middle Eastern Chicken, Shawarma Recipe, Slow Cooker Dinner, Easy Chicken Recipe, Greek Yogurt Sauce, Pita Sandwich