Slow Cooker Chicken Shawarma with Yogurt Sauce Recipe
This Slow Cooker Chicken Shawarma recipe offers all the vibrant, aromatic flavors of traditional Middle Eastern shawarma without the need for takeout. Tender, juicy chicken thighs marinated in a blend of spices and Greek yogurt, slow-cooked to perfection, and served with a refreshing yogurt cucumber sauce and fresh vegetables wrapped in pita bread. Perfect for an easy, flavorful meal that requires minimal hands-on time.
- Prep Time: 15 minutes (plus 4 hours to overnight marinating)
- Cook Time: 3-6 hours
- Total Time: 3 hours 15 minutes to 6 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Middle Eastern
Ingredients
Scale
Chicken Shawarma
- 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 the plain Greek yogurt, fresh lemon juice, minced garlic, paprika, ground cumin, black pepper, salt, ground turmeric, ground cinnamon, and red pepper flakes until well combined.
- Marinate the Chicken: Add the chicken thighs to the marinade, ensuring they are fully coated. Place the chicken and marinade into a resealable plastic bag and refrigerate for at least 4 hours or preferably overnight to allow the flavors to deeply penetrate the meat.
- Prepare the Slow Cooker: Slice the onion and place it in the bottom of the slow cooker, creating a flavorful bed for the chicken.
- Cook the Chicken: Remove the chicken from the marinade and place it on top of the sliced onions in the slow cooker. Cover and cook on high for 3 to 4 hours or on low for 4 to 6 hours, until the chicken is fully cooked and tender.
- Shred the Chicken: Once cooked, take the chicken out of the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir it into the juices. Let it sit for about 10 minutes to keep it moist and flavorful.
- Make the Yogurt Sauce: While the chicken cooks, combine the 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: Warm the pitas, then layer with shredded chicken, yogurt sauce, and fresh toppings such as lettuce, red onion, cucumbers, and tomatoes. Serve immediately and enjoy.
Notes
- Prep this recipe the night before to save time and enhance flavor.
- Using smoked paprika adds a deeper, richer smoky taste.
- Chicken thighs are preferred for their juiciness and flavor; however, chicken breasts can be used as an alternative.
- Letting shredded chicken sit in the slow cooker for 10 minutes after shredding prevents it from drying out.
- As an Amazon Associate and member of other affiliate programs, the author earns from qualifying purchases.
Keywords: slow cooker chicken shawarma, easy chicken shawarma, Greek yogurt chicken shawarma, Middle Eastern chicken recipe, slow cooker chicken thighs
