Slow Cooker Chicken Shawarma Recipe
This Slow Cooker Chicken Shawarma recipe offers a delicious, tender, and flavorful Middle Eastern-inspired dish made easily in a slow cooker. Marinated chicken thighs are cooked low and slow with warm spices and sliced onions, then shredded and served with a refreshing yogurt sauce and fresh vegetables wrapped in pita bread for a perfect meal.
- Prep Time: 15 minutes
- Cook Time: 3-6 hours (slow cooker)
- 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 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 ground cumin
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon red pepper flakes
For Serving
- Pitas
- Lettuce
- Red onion, sliced
- Cucumbers, sliced
- Tomatoes, sliced
Instructions
- Prepare the Marinade: In a large bowl, whisk together the 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 and transfer everything into a ziplock bag. Seal and refrigerate for at least 4 hours or overnight to allow the flavors to infuse.
- Prepare the Slow Cooker: Slice one onion and place the slices at the bottom of the slow cooker to act as a natural rack and add flavor.
- Cook the Chicken: Remove the marinated chicken from the bag 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 and cooked through.
- Shred the Chicken: Once cooked, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken back into the slow cooker to keep warm and absorb juices.
- Make the Yogurt Sauce: While the chicken cooks, prepare the yogurt sauce by combining plain Greek yogurt, minced garlic, grated cucumber, ground cumin, lemon juice, salt, black pepper, and red pepper flakes. Stir well and refrigerate until ready to serve.
- Assemble and Serve: Fill warm pitas with the shredded chicken, yogurt sauce, sliced red onion, lettuce, cucumbers, and tomatoes. Serve immediately for a delicious and fresh chicken shawarma wrap experience.
Notes
- Marinate the chicken overnight for maximum flavor.
- You can use skin-on chicken thighs if preferred; just adjust cooking time accordingly.
- For a spicier version, increase the red pepper flakes in both the marinade and the sauce.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in a skillet or microwave.
- Serve with pickled vegetables or hummus for added Middle Eastern flair.
Keywords: Slow Cooker Chicken Shawarma, Chicken Shawarma recipe, Slow cooker shawarma, Middle Eastern chicken, Yogurt marinated chicken, Easy chicken shawarma
Find it online: https://leofoster.com/slow-cooker-chicken-shawarma-recipe/
