Name: Slow Cooker Chicken Shawarma with Yogurt Sauce Recipe
Prep time: 15 min
Cook time: PT-491238H42M5S
Total time: 4 h 15 min
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 sweet or smoked paprika; 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; Pitas; Lettuce; Red onion; Cucumbers; Tomatoes

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Introduction

Slow Cooker Chicken Shawarma is a delicious and easy way to enjoy the bold, fragrant flavors of Middle Eastern cuisine at home. This recipe lets you skip the takeout while still savoring tender, juicy chicken infused with warm spices.

A sandwich wrapped halfway in shiny aluminum foil rests on a white plate with a blue rim, placed on a white marbled surface with a green and white striped cloth underneath. The sandwich has a soft, light brown pita bread as the outer layer. Inside, there is a layer of fresh green lettuce, topped with sliced red onions and golden-brown fried pieces, likely falafel or chicken. The top layer is a thick, creamy white sauce covering part of the filling. On the plate beside the sandwich, there is a lemon wedge and some fresh parsley, adding color and freshness to the scene. photo taken with an iphone --ar 4:5 --v 7

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

Yogurt 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

For Serving

Pitas
Lettuce, red onion, cucumbers, tomatoes

Instructions

Step 1: In a large bowl, whisk together the marinade ingredients: Greek yogurt, lemon juice, garlic, paprika, cumin, black pepper, salt, turmeric, cinnamon, and red pepper flakes.
Step 2: Add the chicken thighs and marinade to a zip-top bag. Seal and refrigerate for 4 hours or up to overnight.
Step 3: Slice the onion and place it in the bottom of your slow cooker.
Step 4: Arrange the marinated chicken on top of the onions. Cover and cook on high for 3–4 hours or on low for 4–6 hours until the chicken is tender.
Step 5: Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker and let it sit for 10 minutes to stay juicy.
Step 6: While the chicken cooks, prepare the yogurt sauce by combining the Greek yogurt, minced garlic, grated cucumber, cumin, lemon juice, salt, black pepper, and red pepper flakes. Stir well and refrigerate until ready to serve.
Step 7: Assemble your pitas with the shredded chicken, yogurt sauce, and fresh toppings such as lettuce, red onion, cucumbers, and tomatoes.

Tips & Variations

Try smoked paprika instead of sweet for a more robust flavor.
Chicken breasts can be used, but thighs stay more tender and flavorful.
Preparing the chicken and marinade the night before makes mealtime easier.
After shredding, return chicken to the slow cooker to keep it moist.

Storage

Store leftover chicken and yogurt sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken gently in a skillet or microwave until warmed through. Assemble fresh pitas at serving time for best texture.

How to Serve

A close-up of a pita wrap resting on a white plate with a blue rim, placed on a green and white patterned cloth over a white marbled surface. The wrap has four visible layers: the soft, slightly toasted pita bread folded around fresh green lettuce at the bottom, thin purple onion slices above the lettuce, a layer of golden brown grilled chicken with a crispy texture, and a generous topping of creamy white sauce with a smooth texture. To the side of the wrap, there is a small lemon wedge and fresh green parsley for garnish. In the blurred background, some pita bread and leafy greens are visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the cooked chicken shawarma?

Yes, cooked shredded chicken can be frozen in an airtight container or freezer bag for up to 2 months. Thaw overnight in the refrigerator before reheating.

Is this recipe spicy?

This recipe has a mild heat from the red pepper flakes, but you can adjust the amount to your preference or omit them altogether for a milder flavor.