Name: Slow Cooker Chicken Shawarma with Yogurt Cucumber Sauce Recipe
Prep time: 15 min
Cook time: PT-489720H19M45S
Total time: PT-489720H19M45S
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 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

Jump to Recipe

Introduction

This Slow Cooker Chicken Shawarma recipe brings the rich, warm flavors of Middle Eastern cuisine right into your kitchen with minimal effort. Tender, marinated chicken thighs are cooked slowly with fragrant spices, then served with a refreshing yogurt sauce and fresh veggies. Perfect for a flavorful weeknight meal or casual gathering.

The image shows a wrapped pita sandwich placed on a white plate with a blue rim, set on a white marbled surface with some green garnish in the background. The sandwich has four main visible layers: the bottom layer is fresh green lettuce, above it is thinly sliced purple onions, followed by golden-brown fried pieces of falafel or similar, covered with a thick white sauce that appears creamy. The top part of the pita bread is folded over the filling and partially wrapped in shiny silver foil. On the plate next to the sandwich is a sprig of fresh parsley and a thin lemon wedge. 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 Greek yogurt, 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, then transfer everything to a zip-top bag. Refrigerate for at least 4 hours or overnight for best flavor.
Step 3: Slice the onion and place it in the bottom of your slow cooker.
Step 4: Remove chicken from marinade and layer on top of the onions in the slow cooker. Discard any remaining marinade.
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: Once cooked, remove the chicken and shred it using two forks. Return the shredded chicken to the slow cooker to keep warm.
Step 7: While the chicken cooks, prepare the yogurt sauce by mixing 1 cup Greek yogurt with minced garlic, grated cucumber, cumin, lemon juice, salt, black pepper, and red pepper flakes. Stir well and refrigerate until ready to serve.
Step 8: To serve, fill pitas with shredded chicken, yogurt sauce, sliced red onion, lettuce, cucumbers, and tomatoes. Enjoy warm.

Tips & Variations

For extra smoky flavor, use smoked paprika and add a dash of ground coriander to the marinade.
If you prefer a spicier dish, increase the amount of red pepper flakes in both marinade and sauce.
Use chicken breasts if you want a leaner option, but cook time may be slightly shorter.
Serve with pickled vegetables or a side of couscous for a fuller meal.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Keep the yogurt sauce separate and refrigerated for up to 2 days. Reheat the chicken gently in the microwave or on the stovetop to avoid drying out. Assemble pitas just before eating for the best texture.

How to Serve

This image shows a slow cooker filled with three main layers: the bottom layer is tender shredded chicken with brown and white tones, spread evenly; the middle layer consists of cooked translucent onion slices scattered across the chicken; the top layer has bright green chopped herbs sprinkled over everything and three lemon wedges placed on top for decoration. The slow cooker sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a stovetop or oven instead of a slow cooker?

Yes, you can bake the marinated chicken at 375°F (190°C) for 25-30 minutes until cooked through, or simmer gently on the stovetop with onions covered for about 45 minutes.

Is Greek yogurt necessary for this recipe?

Greek yogurt adds creaminess and balances the spices, but you can substitute plain yogurt if Greek yogurt is unavailable. Strain regular yogurt to thicken it before using for best results.