Name: Slow Cooker Chicken Shawarma with Creamy Yogurt Sauce Recipe
Prep time: 15 min
Cook time: PT-490153H19M36S
Total time: PT-490153H19M36S
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 ground cumin; 1 tablespoon lemon juice; ¼ teaspoon salt; ¼ teaspoon black pepper; ⅛ teaspoon red pepper flakes; Pita breads; Lettuce; Red onion, sliced; Cucumbers, sliced; Tomatoes, sliced

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Introduction

Slow Cooker Chicken Shawarma is a flavorful and tender Middle Eastern-inspired dish perfect for a cozy meal. Using a blend of spices and a creamy yogurt marinade, the chicken cooks slowly to absorb rich flavors. It’s easy to prepare and perfect for serving in pita bread with fresh toppings.

A white plate with blue rim holds a pita wrap partially covered in shiny silver foil. The wrap is stuffed with vibrant green lettuce at the base, thin slices of purple onion, and golden-brown fried pieces, all topped with a creamy white sauce. To the side of the wrap is a bright yellow lemon wedge and a small bunch of fresh parsley. The plate rests on a white marbled surface with hints of a green patterned cloth underneath. 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, for sauce)
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, turmeric, cinnamon, and red pepper flakes.
Step 2: Add the chicken thighs to the marinade, place everything into a Ziploc bag, and refrigerate for 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 chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and mix with the cooking 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 the shawarma by spooning the shredded chicken onto pita bread and topping with the yogurt sauce, sliced red onion, lettuce, cucumbers, and tomatoes.

Tips & Variations

For a spicier version, increase the red pepper flakes in the marinade and sauce.
Use chicken breasts if you prefer leaner meat, but thighs tend to stay more tender and juicy.
Adding fresh herbs like parsley or cilantro to the assembled pita adds bright flavor.
If you don’t have a slow cooker, you can roast the marinated chicken in the oven at 375°F (190°C) for 25-30 minutes.

Storage

Store leftover shredded chicken and yogurt sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in a skillet or microwave, and add fresh sauce after warming to maintain its texture and flavor.

How to Serve

A pita wrap partially covered in shiny aluminum foil sits on a white plate with a blue rim, placed on a white marbled surface. The wrap shows three main layers inside: the bottom layer has fresh, bright green lettuce leaves, the middle layer contains golden-brown falafel balls, and the top layer is a dollop of creamy white sauce. Thin slices of purple onion peek out from beneath the falafel, adding color contrast. On the plate beside the wrap, there is a sprig of curly green parsley and a slice of yellow lemon. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without a slow cooker?

Yes, you can bake the marinated chicken in a preheated oven at 375°F (190°C) for about 25-30 minutes or until fully cooked. Keep an eye on it to avoid drying out.

Is the yogurt sauce necessary?

While the yogurt sauce adds cool creaminess and balances the spices, you can serve the chicken with tahini sauce or a simple garlic sauce if preferred.