Slow Cooker Chicken Shawarma with Yogurt Sauce Recipe
This Slow Cooker Chicken Shawarma recipe delivers all the bold, aromatic flavors of traditional shawarma without the need for takeout. Featuring tender, marinated chicken thighs slow-cooked to perfection with spices like cumin, paprika, turmeric, and cinnamon, it creates a mouthwatering dish that’s easy to prepare and ideal for busy weeknights. Served with a cooling yogurt sauce and fresh pita accompaniments, this meal is flavorful, comforting, and makes a great crowd-pleaser.
- Prep Time: 15 minutes
- Cook Time: 4 hours (on high) or 6 hours (on low)
- Total Time: 4 hours 15 minutes (minimum, using high setting and 4-hour marination)
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Middle Eastern
- Diet: Halal
Ingredients
Scale
Chicken 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 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
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
- Prepare 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 well combined.
- Marinate Chicken: Add the 2 pounds of boneless skinless chicken thighs to the marinade. Place the mixture in a ziplock bag or covered container and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to develop deeply.
- Prep Slow Cooker: Slice 1 onion and arrange the slices on the bottom of the slow cooker to form a bed for the chicken.
- Cook Chicken: Place the marinated chicken thighs on top of the onion slices. Cover and cook on high for 3-4 hours or on low for 4-6 hours until the chicken is tender and fully cooked.
- Shred Chicken: Remove the cooked chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and let it sit for about 10 minutes to absorb juices and stay moist.
- Prepare Yogurt Sauce: While the chicken cooks, combine 1 cup plain Greek yogurt, 1 teaspoon minced garlic, 2 tablespoons grated cucumber, 1 teaspoon cumin, 1 tablespoon lemon juice, ¼ teaspoon salt, ¼ teaspoon black pepper, and ⅛ teaspoon red pepper flakes in a bowl. Stir well and refrigerate until ready to serve.
- Assemble Shawarma: To serve, spread the yogurt sauce on warm pitas and top with shredded chicken, sliced red onion, lettuce, cucumbers, and tomatoes as desired. Fold and enjoy!
Notes
- Preparing this the night before simplifies next-day meal prep and enhances flavors.
- Using smoked paprika adds a richer, deeper flavor to the marinade.
- Chicken breasts can be substituted, but thighs provide juicier and more flavorful results.
- Returning shredded chicken to the slow cooker for 10 minutes before serving keeps it moist and tender.
- This recipe lends itself well to meal prep and can be refrigerated for several days or frozen for longer storage.
Keywords: Chicken Shawarma, Slow Cooker Chicken, Middle Eastern Chicken, Easy Shawarma, Slow Cooked Shawarma, Greek Yogurt Marinade, Homemade Shawarma
