Slow Cooker Chicken Shawarma with Yogurt Cucumber Sauce Recipe
This Slow Cooker Chicken Shawarma recipe offers a deliciously tender and flavorful Middle Eastern-inspired dish. Marinated in a blend of spices and Greek yogurt, the chicken thighs cook slowly to achieve a perfect, juicy texture. Served with a refreshing yogurt cucumber sauce and fresh veggies in warm pitas, it’s an easy and satisfying meal perfect for any day of the week.
- Prep Time: 15 minutes
- Cook Time: 3-6 hours
- Total Time: 4 hours 15 minutes to 6 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Middle Eastern
- Diet: Halal
Ingredients
Scale
Chicken Shawarma 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
Yogurt Cucumber Sauce
- 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
To Serve
- Pita breads
- Lettuce
- Red onion, sliced
- Cucumbers, sliced
- Tomatoes, sliced
Instructions
- Prepare the Marinade: In a large bowl, whisk together the plain Greek yogurt, fresh lemon juice, minced garlic, paprika, ground cumin, black pepper, salt, ground turmeric, ground cinnamon, and red pepper flakes to create the shawarma marinade.
- Marinate the Chicken: Add the boneless, skinless chicken thighs to the marinade, ensuring each piece is thoroughly coated. Transfer the mixture to a Ziploc bag and refrigerate for at least 4 hours or up to overnight to absorb the flavors.
- Set Up Slow Cooker: Slice the onion and spread it evenly on the bottom of the slow cooker. This acts as a flavor base and prevents the chicken from sticking.
- Add Chicken to Slow Cooker: Place the marinated chicken thighs on top of the sliced onions in the slow cooker.
- Cook the Chicken: Cover the slow cooker and cook on high for 3-4 hours or on low for 4-6 hours until the chicken is cooked through and tender.
- Shred the Chicken: Once cooked, remove the chicken pieces, shred them using two forks, then return the shredded chicken back to the slow cooker to keep warm and absorb juices.
- Make the Yogurt Cucumber Sauce: While the chicken cooks, mix together the plain Greek yogurt, minced garlic, grated cucumber, cumin, lemon juice, salt, black pepper, and red pepper flakes. Stir well and refrigerate until ready to serve.
- Assemble the Shawarma Pitas: Warm pita breads and layer with shredded chicken, yogurt cucumber sauce, sliced red onion, lettuce, cucumbers, and tomatoes. Serve immediately for the best flavor and texture.
Notes
- Marinate the chicken overnight for an even deeper flavor infusion.
- Use boneless skinless chicken thighs as they remain moist and tender after slow cooking.
- For a spicier version, increase red pepper flakes in the marinade and sauce.
- Leftover chicken shawarma can be stored in an airtight container in the refrigerator for up to 3 days.
- Serve with warm pita or flatbread for authentic taste.
Keywords: slow cooker chicken shawarma recipe, easy chicken shawarma, slow cooker shawarma, Middle Eastern chicken recipe, yogurt marinated chicken
