Description
This Slow Cooker Chicken Shawarma recipe delivers tender, flavorful chicken thighs infused with classic Middle Eastern spices, slow-cooked to perfection. Ready to be served in warm pitas with a cooling yogurt-cucumber sauce and fresh veggies, it’s a hands-off meal ideal for busy days.
Ingredients
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 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, ensuring each piece is coated. Transfer the chicken and marinade into a zip-top bag and refrigerate for at least 4 hours or up to overnight to develop flavor.
- Prepare the slow cooker: Slice 1 onion and place it at the bottom of the slow cooker. This will add flavor and keep the chicken elevated.
- Cook the chicken: Place the marinated chicken thighs on top of the onions. Cover and cook on high for 3 to 4 hours or on low for 4 to 6 hours until the chicken is tender and fully cooked.
- Shred the chicken: Once cooked, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker to keep warm and absorb extra juices.
- 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 and refrigerate until ready to serve.
- Assemble the shawarma: Warm the pitas, then fill them with shredded chicken, yogurt sauce, and fresh toppings like lettuce, red onion, cucumbers, and tomatoes to enjoy a flavorful homemade shawarma wrap.
Notes
- For best flavor, marinate the chicken overnight.
- You can adjust the red pepper flakes to control the heat level.
- Use Greek yogurt both in the marinade and sauce for a creamy texture and tangy flavor.
- Leftover chicken can be refrigerated for up to 3 days or frozen for up to 3 months.
- For gluten-free option, serve the chicken with gluten-free flatbreads or lettuce wraps instead of pitas.
