Description
This Slow Cooker Chicken Shawarma recipe offers tender, flavorful chicken thighs marinated in a blend of aromatic spices and Greek yogurt, slow-cooked to perfection. Served with a refreshing cucumber yogurt sauce and fresh veggies in warm pitas, it’s an easy and delicious Middle Eastern-inspired meal perfect for any day.
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
Cucumber 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
To Serve
- 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 until well combined.
- Marinate the chicken: Add the 2 pounds of boneless, skinless chicken thighs to the marinade, ensuring each piece is fully coated. Place the mixture into a ziplock bag and refrigerate for at least 4 hours or overnight for maximum flavor penetration.
- Prepare the slow cooker: Slice 1 onion and spread the slices evenly in the bottom of the slow cooker. This layer will add flavor and prevent the chicken from sticking.
- Add the chicken: Remove the chicken from the marinade, placing the pieces on top of the onions in the slow cooker. Discard any remaining marinade.
- Cook the chicken: Cover and cook on high for 3-4 hours or on low for 4-6 hours, until the chicken is tender and fully cooked through.
- Shred the chicken: Once cooked, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker to absorb the juices and keep warm.
- Make the cucumber 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 in a bowl. Stir well and refrigerate until ready to serve.
- Assemble the shawarma pitas: Warm the pitas and layer them with the shredded chicken, yogurt sauce, sliced red onion, lettuce, cucumbers, and tomatoes to taste. Serve immediately and enjoy!
Notes
- For best results, marinate the chicken overnight to allow deep flavor absorption.
- If you prefer a spicier dish, increase the red pepper flakes in both marinade and sauce.
- You can substitute chicken thighs with boneless chicken breasts if desired, though thighs offer more tenderness and flavor.
- Grated cucumber in the yogurt sauce adds moisture and a refreshing taste; make sure to squeeze out excess water to avoid a watery sauce.
- Leftover chicken shawarma can be refrigerated for up to 3 days and used in salads or sandwiches.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Middle Eastern
Keywords: Chicken Shawarma, Slow Cooker Recipes, Middle Eastern Chicken, Greek Yogurt Marinade, Shawarma Pita
