Name: Slow Cooker Chicken Shawarma with Yogurt Sauce Recipe
Prep time: 15 min
Cook time: PT-490447H57M52S
Total time: PT-490447H57M52S
Cuisine: Middle Eastern
Ingredients: 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; 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; Pitas; Lettuce; Red onion; Cucumbers; Tomatoes

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Introduction

Discover the rich, aromatic flavors of Slow Cooker Chicken Shawarma made conveniently at home. This tender, spiced chicken pairs perfectly with a tangy yogurt sauce and fresh veggies, making it a delicious alternative to takeout.

A pita wrap partially covered in shiny silver foil sits on a white plate with a blue rim, on a white marbled surface. The wrap has four main visible layers: the outer pita bread is light brown with small darker spots and soft texture; inside is a layer of green curly lettuce; next, there are pieces of fried golden brown falafel; topped with a thick white sauce that looks creamy with some texture. Thin slices of purple onion are also visible under the falafel, adding a touch of color. A wedge of lemon and a small bunch of green parsley are placed on the plate beside the wrap. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds boneless skinless chicken thighs
1 onion, sliced
⅓ cup plain Greek yogurt (for marinade)
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

Pitas, lettuce, red onion, cucumbers, and tomatoes for serving

Instructions

Step 1: In a large bowl, whisk together the marinade ingredients: ⅓ cup Greek yogurt, lemon juice, garlic, paprika, cumin, black pepper, salt, turmeric, cinnamon, and red pepper flakes.
Step 2: Add the chicken thighs and marinade to a zip-top bag. Seal and refrigerate for at least 4 hours or overnight for best flavor.
Step 3: Slice the onion and place it in the bottom of your slow cooker.
Step 4: Arrange the marinated chicken on top of the onions. Cover and cook on high for 3–4 hours or low for 4–6 hours until the chicken is tender.
Step 5: Remove the cooked chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker and let it sit for about 10 minutes to stay moist.
Step 6: While the chicken cooks, prepare the yogurt sauce by combining Greek yogurt, minced garlic, grated cucumber, cumin, lemon juice, salt, black pepper, and red pepper flakes. Stir well and refrigerate until ready to serve.
Step 7: To serve, fill pitas with the shredded chicken, yogurt sauce, and fresh veggies like lettuce, red onion, cucumbers, and tomatoes.

Tips & Variations

Try smoked paprika instead of sweet paprika for a deeper, smoky flavor.
Substitute chicken breasts if preferred, though thighs are juicier and more flavorful.
Marinate the chicken overnight to enhance the spices and tenderness.
After shredding, returning the chicken to the slow cooker for a few minutes keeps it moist and flavorful.

Storage

Store leftover chicken and yogurt sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in the microwave or a skillet over low heat to prevent drying out. The yogurt sauce is best served cold or at room temperature.

How to Serve

A wrapped chicken sandwich with three visible layers: a base layer of green curly lettuce, topped with slices of red onion, then golden-brown grilled chicken pieces, all covered by a thick white creamy sauce. The sandwich is wrapped partially in a light brown flatbread and a shiny piece of foil on the top side. It sits on a white plate with a thin blue rim, next to a small bunch of curly parsley and a lemon wedge on a white marbled surface with a green and white cloth underneath. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of chicken?

Yes, chicken breasts can be used, but the thighs provide more moisture and richer flavor, making the dish more tender and juicy.

How long should I marinate the chicken?

Marinate the chicken for at least 4 hours, but overnight marination is ideal to allow the spices to fully infuse.