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Slow Cooker Chicken Shawarma with Cucumber Yogurt Sauce Recipe

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★★★★★

4.8 from 109 reviews

This Slow Cooker Chicken Shawarma recipe offers a flavorful and tender Middle Eastern-inspired dish perfect for an effortless weeknight dinner. Marinated in a blend of Greek yogurt and aromatic spices, the chicken cooks low and slow to absorb all the delicious flavors. Served with a refreshing yogurt cucumber sauce and fresh veggies wrapped in warm pita bread, this recipe is an easy way to enjoy authentic shawarma right at home without the need for grilling or frying.

Ingredients

Scale

Chicken and Marinade

  • 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

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

  • Pitas
  • Lettuce
  • Red onion (sliced)
  • Cucumbers (sliced)
  • Tomatoes (sliced)

Instructions

  1. Prepare the Marinade: In a large bowl, whisk together the plain Greek yogurt, fresh lemon juice, minced garlic, paprika, ground cumin, black pepper, salt, turmeric, cinnamon, and red pepper flakes until well combined to create the flavorful shawarma marinade.
  2. Marinate the Chicken: Add the chicken thighs to the marinade, transfer everything to a ziploc bag, seal it well, and refrigerate for at least 4 hours or up to overnight to allow the chicken to deeply absorb the spices.
  3. Arrange Ingredients in Slow Cooker: Slice the onion and place it evenly at the bottom of the slow cooker. Then, place the marinated chicken thighs on top of the onions, ensuring they are spread out evenly.
  4. Cook the Chicken: Cover the slow cooker and cook on high for 3 to 4 hours or on low for 4 to 6 hours, until the chicken is tender and fully cooked through.
  5. 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 keep warm and soak in the cooking juices.
  6. Prepare the Yogurt Sauce: While the chicken cooks, combine the plain Greek yogurt, minced garlic, grated cucumber, ground cumin, lemon juice, salt, black pepper, and red pepper flakes in a bowl. Stir well and refrigerate until ready to serve.
  7. Assemble the Shawarma Wraps: Warm the pita bread then layer it with lettuce, sliced red onion, cucumbers, tomatoes, shredded chicken, and a generous spoonful of the yogurt sauce before folding or rolling up to serve.

Notes

  • For best flavor, marinate the chicken overnight if possible.
  • If you prefer a spicier shawarma, increase the red pepper flakes or add a pinch of cayenne pepper to the marinade.
  • You can substitute chicken thighs with chicken breasts, but thighs remain juicier and more flavorful.
  • Grate the cucumber and squeeze out excess water to keep the yogurt sauce from becoming too runny.
  • If you don’t have a slow cooker, you can bake the marinated chicken in the oven at 375°F (190°C) for about 25-30 minutes until cooked through.

Keywords: Slow Cooker Chicken Shawarma, Chicken Shawarma Recipe, Middle Eastern Chicken, Slow Cooker Chicken, Shawarma Wraps, Greek Yogurt Marinade

Find it online: https://todayfoodrecipe.com/slow-cooker-chicken-shawarma-with-cucumber-yogurt-sauce-recipe/