Name: Slow Cooker Chicken Shawarma Recipe
Prep time: 15 min
Cook time: PT-491268H32M41S
Total time: PT-491268H32M41S
Cuisine: Middle Eastern
Ingredients: 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; 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; Pitas; Lettuce; Red onion, sliced; Cucumbers, sliced; Tomatoes, sliced

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Introduction

Slow Cooker Chicken Shawarma is a flavorful, tender dish that brings the taste of the Middle East to your kitchen with minimal effort. This recipe uses a simple marinade and slow cooking to create juicy chicken packed with warm spices, perfect for pita sandwiches or plates.

The image shows a wrap with foil partially covering one side on a white plate with a blue rim, placed on a white marbled surface. The wrap has soft, light brown bread folded to hold several layers inside: a base of green leafy lettuce, purple onion slices, and brown cooked meat pieces with a slightly crispy texture. On top of the meat, there is a creamy white sauce spread thickly. Beside the wrap on the plate, there is a bright yellow lemon wedge and a green parsley sprig. The background shows blurred green lettuce, a basket, and stacks of pita bread. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

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

Instructions

Step 1: In a large bowl, whisk together the marinade ingredients: ⅓ cup Greek yogurt, lemon juice, minced garlic, paprika, cumin, black pepper, salt, turmeric, cinnamon, and red pepper flakes.
Step 2: Add the chicken thighs to the marinade, place everything in a zip-top bag, and refrigerate for 4 hours or overnight to let the flavors develop.
Step 3: Slice the onion and place it in the bottom of your slow cooker.
Step 4: Remove the chicken from the marinade and place it on top of the onions in the slow cooker. Cover and cook on high for 3–4 hours or low for 4–6 hours until the chicken is tender.
Step 5: Once cooked, remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker to soak up the juices.
Step 6: While the chicken cooks, make the yogurt sauce by combining 1 cup Greek yogurt, minced garlic, grated cucumber, cumin, lemon juice, salt, black pepper, and red pepper flakes. Stir well and refrigerate until ready to serve.
Step 7: Assemble your pitas by filling them with shredded chicken, yogurt sauce, and fresh vegetables like lettuce, red onion, cucumbers, and tomatoes.

Tips & Variations

For extra flavor, marinate the chicken overnight.
Use smoked paprika for a deeper, smoky taste.
Serve with warm pita or flatbread for an authentic experience.
Add pickled vegetables or hot sauce for a spicy kick.

Storage

Store leftover chicken and 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. Yogurt sauce can be served chilled.

How to Serve

Inside a black slow cooker, there are chunks of cooked chicken layered unevenly throughout. The chicken pieces are golden brown with some crispy edges and tender white meat showing. Scattered on top are cooked, translucent yellow onion slices and small green parsley leaves adding freshness and color contrast. Four lemon wedges with bright yellow skin and white inner flesh are placed visibly among the chicken pieces. The inside surface of the slow cooker is dark and slightly shiny, reflecting some light. The background features a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used but they may be less tender and can dry out more easily when slow cooked. Monitor cooking time and shred carefully.

Can I make this recipe without a slow cooker?

Absolutely. You can bake the marinated chicken in a covered dish at 350°F (175°C) for about 45 minutes to 1 hour or cook it in a skillet on medium heat until fully cooked and tender.