Slow Cooker Chicken Shawarma: Skip the Takeout, Not the Flavor Recipe
This Slow Cooker Chicken Shawarma recipe brings the rich, exotic flavors of Middle Eastern shawarma right to your home without the hassle of takeout. Tender, marinated chicken thighs are slow-cooked with vibrant spices and sliced onions, then shredded to perfection. Finished with a creamy, tangy yogurt sauce and served with fresh pita bread and crisp vegetables, this dish is a delicious and easy way to enjoy shawarma any day of the week.
- Prep Time: 15 minutes
- Cook Time: 3.5 hours (high) to 6 hours (low)
- Total Time: 4 hours 15 minutes to 6 hours 15 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Middle Eastern
Ingredients
Chicken and 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 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
For Serving
- Pitas
- Lettuce
- Red onion
- Cucumbers
- Tomatoes
Instructions
- Prepare the 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 combined.
- Marinate the Chicken: Add 2 pounds of boneless, skinless chicken thighs to the marinade and mix well. Transfer the chicken and marinade into a ziplock bag and refrigerate for at least 4 hours, or preferably overnight, to let the flavors develop.
- Prepare the Slow Cooker: Slice 1 onion and place it evenly on the bottom of your slow cooker. This will add flavor and prevent the chicken from sticking.
- Cook the Chicken: Place the marinated chicken thighs on top of the sliced onions in the slow cooker. Cover and cook on high for 3-4 hours or on low for 4-6 hours, until the chicken is fully cooked and tender.
- Shred the Chicken: Remove the cooked chicken from the slow cooker and shred it using two forks. Then return the shredded chicken back into the slow cooker to keep it moist and warm for about 10 minutes.
- Make the Yogurt Sauce: While the chicken cooks, combine 1 cup plain Greek yogurt, 1 teaspoon minced garlic, 2 tablespoons grated cucumber, 1 teaspoon ground 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 the Shawarma: Warm pita bread and spread a generous amount of yogurt sauce on each. Top with shredded chicken, sliced red onion, lettuce, cucumbers, and tomatoes. Serve immediately and enjoy!
Notes
- For best flavor, marinate the chicken overnight to allow the spices to fully infuse the meat.
- Using smoked paprika instead of sweet paprika adds a deeper, smokier flavor to the dish.
- Chicken thighs are preferred for juiciness and richer taste, but chicken breasts can also be used if desired.
- Returning shredded chicken to the slow cooker before serving helps keep it moist and prevents drying out.
- Prep the marinade and slicing vegetables the night before to make assembly quick and easy the next day.
