Description
This Slow Cooker Chicken Shawarma recipe features tender, spice-infused chicken thighs slow-cooked to perfection. The chicken is marinated with a blend of Middle Eastern spices and Greek yogurt, then slow-cooked on a bed of onions for maximum flavor. Served in warm pitas with a cooling cucumber yogurt sauce and fresh vegetables, this dish is perfect for an effortless, flavorful meal.
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, sliced
- Cucumbers, sliced
- Tomatoes, sliced
Instructions
- Prepare the Marinade: In a large bowl, whisk together plain Greek yogurt, fresh lemon juice, minced garlic, paprika, ground cumin, black pepper, salt, ground turmeric, ground cinnamon, and red pepper flakes until fully combined, creating a flavorful marinade.
- Marinate the Chicken: Add the chicken thighs to the marinade and transfer everything to a ziploc bag. Seal and refrigerate for at least 4 hours or up to overnight, allowing the flavors to deeply penetrate the chicken.
- Set Up Slow Cooker: Slice the onion and place the slices in the bottom of your slow cooker; this forms a flavorful bed for the chicken and helps infuse the dish.
- Cook the Chicken: Remove the chicken from the marinade and lay it 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 fully cooked.
- Shred the Chicken: Once cooked, remove the chicken thighs and shred them using two forks. Return the shredded chicken to the slow cooker to keep warm and soak up any remaining juices.
- Prepare the Yogurt Sauce: While the chicken cooks, combine plain Greek yogurt, minced garlic, grated cucumber, cumin, lemon juice, salt, black pepper, and red pepper flakes in a bowl. Stir well and refrigerate until ready to serve.
- Assemble the Shawarma Pitas: Warm the pitas and fill them with shredded chicken, yogurt sauce, sliced red onion, lettuce, cucumber, and tomatoes. Serve immediately for a delicious meal.
Notes
- For best flavor, marinate the chicken overnight.
- Use boneless, skinless chicken thighs for the juiciest results.
- You can prepare the yogurt sauce a day ahead.
- Adjust red pepper flakes according to your spice tolerance.
- Serve with additional lemon wedges for a fresh finish.
