Slow Cooker Chicken Shawarma with Creamy Yogurt Sauce Recipe
This Slow Cooker Chicken Shawarma recipe is a flavorful and tender Middle Eastern-inspired dish featuring marinated chicken thighs cooked slowly with aromatic spices and onions. It’s complemented by a refreshing yogurt cucumber sauce and served inside warm pita breads with fresh vegetables, making for an easy, delicious meal perfect for any day.
- Prep Time: 15 minutes
- Cook Time: 3-6 hours (depending on slow cooker setting)
- Total Time: 4 hours 15 minutes to 6 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Middle Eastern
- Diet: Halal
Ingredients
Scale
For the 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
For the Yogurt Sauce
- 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
To Serve
- Pita breads
- Lettuce
- Red onion, sliced
- Cucumbers, sliced
- Tomatoes, sliced
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 fully combined and smooth.
- Marinate the chicken: Add the chicken thighs into the marinade, coating completely. Transfer the chicken and marinade into a sealable Ziploc bag and refrigerate for at least 4 hours, preferably overnight, to maximize flavor infusion.
- Prepare the slow cooker: Slice the onion and spread it evenly at the bottom of your slow cooker. This will add flavor and prevent the chicken from sticking.
- Cook the chicken: Place the marinated chicken thighs on top of the onions in the slow cooker. Cover and cook on high for 3 to 4 hours or on low for 4 to 6 hours until the chicken is thoroughly cooked and very tender.
- 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 stay warm and absorb juices.
- Make the yogurt sauce: While the chicken is cooking, prepare the 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 thoroughly and refrigerate until ready to serve.
- Assemble the shawarma wraps: Warm the pita breads if desired. Spread some of the yogurt sauce inside each pita, then add a generous amount of the shredded chicken, followed by slices of red onion, lettuce, cucumbers, and tomatoes. Serve immediately for a delightful meal.
Notes
- Marinating the chicken overnight ensures the best flavor and tenderness.
- If you prefer a spicier shawarma, increase the red pepper flakes in the marinade and sauce.
- You can substitute chicken thighs with chicken breasts but note that thighs remain juicier when slow cooked.
- Grate cucumbers finely and squeeze out excess water to keep the yogurt sauce from becoming watery.
- Leftover shredded chicken can be stored in the refrigerator for up to 3 days and used in salads or wraps.
Keywords: Chicken Shawarma, Slow Cooker Chicken, Middle Eastern Chicken, Shawarma Recipe, Greek Yogurt Sauce, Slow Cooker Recipes, Easy Dinner, Chicken Thighs
