Slow Cooker Chicken Shawarma Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://dishedbydana.com/slow-cooker-chicken-shawarma-recipe/
