Name: Slow Cooker Chicken Shawarma Recipe
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
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 cumin; 1 tablespoon lemon juice; ¼ teaspoon salt; ¼ teaspoon black pepper; ⅛ teaspoon red pepper flakes; Pitas; Lettuce; Red onion; Cucumbers; Tomatoes

Introduction

Slow Cooker Chicken Shawarma is a flavorful and easy way to enjoy this Middle Eastern classic at home. Tender, marinated chicken thighs slow-cooked to perfection and served with a refreshing yogurt sauce make for a satisfying meal. This recipe is perfect for busy days when you want a hands-off approach without sacrificing taste.

A grilled pita wrap partially covered in shiny foil is placed on a white plate with a blue rim, set against a white marbled texture. Inside the pita, there is a layer of bright green curly lettuce, topped with crispy golden fried pieces, thin slices of red onion, and a generous dollop of creamy white sauce with a slightly speckled texture on top. Next to the wrap on the plate, there is a fresh sprig of curly parsley and a lemon wedge with a bright yellow peel and pale juicy interior. 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 (for marinade)

2 tablespoons fresh lemon juice (for marinade)

3 cloves garlic, minced (for marinade)

2 teaspoons paprika (sweet or smoked, for marinade)

2 teaspoons ground cumin (for marinade)

1 ½ teaspoons black pepper (for marinade)

1 teaspoon salt (for marinade)

½ teaspoon ground turmeric (for marinade)

½ teaspoon ground cinnamon (for marinade)

½ teaspoon red pepper flakes (for marinade)

1 cup plain Greek yogurt (for sauce)

1 teaspoon garlic, minced (for sauce)

2 tablespoons cucumber, grated (for sauce)

1 teaspoon ground cumin (for sauce)

1 tablespoon lemon juice (for sauce)

¼ teaspoon salt (for sauce)

¼ teaspoon black pepper (for sauce)

⅛ teaspoon red pepper flakes (for sauce)

Pitas, lettuce, red onion, cucumbers, tomatoes for serving

Instructions

Step 1: In a large bowl, whisk together the marinade ingredients: 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.

Step 2: Add the chicken thighs to the marinade, place everything in a zip-top bag, and refrigerate for at least 4 hours or up to overnight for best flavor.

Step 3: Slice the onion and spread it evenly on the bottom of your slow cooker.

Step 4: Place the marinated chicken thighs on top of the onions in the slow cooker.

Step 5: Cover and cook on high for 3-4 hours or on low for 4-6 hours until the chicken is tender and cooked through.

Step 6: Remove the cooked chicken from the slow cooker and shred it with two forks, then return the shredded chicken to the slow cooker to soak up the juices.

Step 7: While the chicken cooks, prepare the yogurt sauce by combining 1 cup plain Greek yogurt, 1 teaspoon minced garlic, 2 tablespoons grated cucumber, 1 teaspoon ground 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.

Step 8: To serve, warm the pitas and assemble them with shredded chicken, yogurt sauce, red onion, lettuce, cucumbers, and tomatoes.

Tips & Variations

Use smoked paprika for a deeper, woodsy flavor in the marinade.

For extra heat, add more red pepper flakes to the marinade or sauce according to your preference.

If you prefer, substitute chicken thighs with boneless skinless chicken breasts, but thighs remain juicier when slow-cooked.

Make the sauce a day ahead to allow flavors to meld and keep it chilled until serving.

FAQs

Can I freeze the cooked chicken shawarma?

Yes, you can freeze the shredded chicken in an airtight container for up to 2 months. Thaw it overnight in the refrigerator before reheating and serving.

What can I use if I don’t have a slow cooker?

You can cook the marinated chicken in a covered baking dish in the oven at 350°F (175°C) for about 45-60 minutes until cooked through, or sauté in a pan over medium heat until done.