Name: Slow Cooker Chicken Shawarma with Cucumber Yogurt Sauce Recipe
Prep time: 15 min
Cook time: PT-490866H18M15S
Total time: PT-490866H18M15S
Cuisine: Middle Eastern
Ingredients: 2 pounds chicken thighs (boneless, skinless); 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 and effortless dish perfect for busy weeknights. Tender, marinated chicken thighs are slow-cooked to juicy perfection and paired with a refreshing yogurt sauce and fresh veggies. Enjoy it assembled in warm pitas for a satisfying meal.

A pita wrap partially covered in shiny silver foil sits on a white plate with a blue rim, resting on a white marbled surface. The wrap is open at one end, revealing layers of fresh green lettuce at the base, topped with thin slices of red onion, and golden brown fried pieces. A generous layer of thick, creamy white sauce covers the filling. Beside the wrap on the plate is a bright yellow lemon wedge and a small sprig of curly parsley. In the background, there is a blurred green leafy garnish adding a fresh touch to the scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds chicken thighs (boneless, skinless)
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 (for sauce)
1 teaspoon garlic (minced, for sauce)
2 tablespoons cucumber (grated)
1 teaspoon 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, fresh lemon juice, minced garlic, paprika, ground cumin, black pepper, salt, ground turmeric, ground cinnamon, and red pepper flakes.
Step 2: Add the chicken thighs to the marinade and transfer everything to a resealable plastic bag. Refrigerate for at least 4 hours or up to overnight.
Step 3: Slice the onion and arrange it in the bottom of your slow cooker.
Step 4: Place the marinated chicken thighs on top of the sliced onions.
Step 5: Cover and cook on high for 3 to 4 hours or on low for 4 to 6 hours until the chicken is tender and cooked through.
Step 6: Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir to combine with the juices.
Step 7: While the chicken cooks, prepare the yogurt sauce by combining 1 cup plain Greek yogurt, minced garlic, grated cucumber, cumin, lemon juice, salt, black pepper, and red pepper flakes in a bowl. Stir well and refrigerate until ready to serve.
Step 8: Assemble your pitas by layering the yogurt sauce, shredded chicken, red onion, lettuce, cucumbers, and tomatoes. Serve immediately and enjoy.

Tips & Variations

For extra flavor, toast the pitas lightly before assembling your shawarma.
If you prefer less heat, reduce or omit the red pepper flakes.
You can substitute chicken thighs with chicken breasts, but thighs stay juicier during slow cooking.
Add pickled vegetables for an authentic tangy contrast.
The yogurt sauce can be made ahead and stored in the fridge for up to 2 days.

Storage

Store any leftover shredded chicken and yogurt sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in a microwave or on the stovetop until warmed through. The fresh vegetables and pitas are best added just before serving to maintain their texture.

How to Serve

A white plate with a blue rim holds a stuffed pita partially wrapped in shiny silver foil. Inside the pita, there is a layer of fresh green lettuce at the bottom, topped with some thin slices of red onion, then golden-brown fried pieces, likely falafel or chicken, covered in a thick, creamy white sauce with a smooth texture. On the side of the plate, there is a slice of lemon and a small bunch of fresh green parsley. The plate sits on a white marbled surface with hints of light green in the background. 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, you can use chicken breasts, but they may dry out more easily. Slow cooking on low and monitoring the cooking time closely can help keep them tender.

How long can I marinate the chicken?

The chicken can marinate for as little as 4 hours, but for best flavor, marinate it overnight in the refrigerator.