Slow Cooker Chicken Shawarma with Creamy Yogurt Sauce Recipe
This Slow Cooker Chicken Shawarma recipe offers a flavorful and effortless way to enjoy tender, spiced chicken marinated in a blend of Middle Eastern spices and cooked to perfection in a slow cooker. Served with a refreshing yogurt sauce and fresh vegetables in pita bread, it’s a perfect meal for a busy day or casual gathering.
- Prep Time: 15 minutes
- Cook Time: 3 to 6 hours (depending on slow cooker setting)
- Total Time: 8 hours 15 minutes (includes marinating time)
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Middle Eastern
Ingredients
Scale
Chicken Marinade
- 2 pounds chicken thighs (boneless, skinless)
- 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 onion (sliced)
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 (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 chicken thighs to the marinade, making sure they are fully coated. Transfer the mixture to a ziplock bag, seal it, and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate the meat.
- Prepare the Slow Cooker: Slice the onion and place it at the bottom of your slow cooker, creating a flavorful base for the chicken to cook on.
- Cook the Chicken: Place the marinated chicken thighs on top of the sliced onions in the slow cooker. Cover with the lid and cook on high for 3-4 hours or on low for 4-6 hours until the chicken is tender and fully cooked.
- 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 soak up the juices and keep warm.
- Make the Yogurt Sauce: While the chicken cooks, in a medium bowl, combine plain Greek yogurt, minced garlic, grated cucumber, cumin, lemon juice, salt, black pepper, and red pepper flakes. Stir well and refrigerate until ready to serve.
- Assemble the Shawarma: To serve, warm the pitas and fill them with shredded chicken, a generous spoonful of yogurt sauce, and fresh vegetables like lettuce, red onion, cucumbers, and tomatoes.
Notes
- For best flavor, marinate the chicken overnight to allow the spices to fully infuse.
- If you prefer spicier shawarma, increase the amount of red pepper flakes in the marinade and yogurt sauce.
- You can substitute chicken thighs with chicken breasts, but thighs remain juicier when slow cooked.
- The yogurt sauce can be made a day ahead to enhance the flavors.
- Serve with warm pita bread or flatbreads for an authentic experience.
- Leftover shredded chicken can be stored in the refrigerator for up to 3 days.
Keywords: Slow Cooker Chicken Shawarma, Slow Cooker Chicken, Middle Eastern Chicken, Shawarma Recipe, Greek Yogurt Sauce, Slow Cooked Chicken Thighs
