Slow Cooker Chicken Shawarma: Skip the Takeout, Not the Flavor Recipe
This Slow Cooker Chicken Shawarma recipe offers a flavorful, homemade alternative to takeout. Marinated in a blend of spices and Greek yogurt, the chicken is slow-cooked until tender, then shredded and served with a cooling garlic cucumber yogurt sauce and fresh pita accompaniments. Easy to prepare and perfect for meal prep, it brings vibrant Middle Eastern flavors right to your table.
- Prep Time: 15 minutes
- Cook Time: 3-6 hours
- Total Time: 3 hours 15 minutes to 6 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- 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 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 well combined.
- Marinate the Chicken: Add 2 pounds of boneless skinless chicken thighs to the marinade, coating them thoroughly. Place the chicken and marinade in a Ziploc bag, seal, and refrigerate for a minimum of 4 hours or up to overnight to enhance flavor.
- Prepare the Slow Cooker: Slice 1 onion and spread the slices evenly on the bottom of your slow cooker, creating a bed for the chicken.
- Cook the Chicken: Place the marinated chicken thighs on top of the 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 tender and cooked through.
- Shred the Chicken: Once cooked, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken back into the slow cooker and let it sit for about 10 minutes to absorb juices and prevent drying out.
- Make the 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 the Shawarma: Fill pitas with shredded chicken, yogurt sauce, sliced red onion, lettuce, cucumbers, and tomatoes. Serve immediately and enjoy your homemade slow cooker chicken shawarma!
Notes
- Prep the marinade and chicken the night before for easier next-day cooking and enhanced flavors.
- Using smoked paprika adds a deeper, smokier flavor to the dish.
- Chicken thighs are preferred for their richer flavor and juiciness, but chicken breasts can be used as a leaner alternative.
- Allowing shredded chicken to rest in the slow cooker with juices helps keep it moist and flavorful.
