Name: Slow Cooker Chicken Shawarma Recipe
Prep time: 15 min
Cook time: PT-491237H28M5S
Total time: PT-491237H28M5S
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 ground cumin; 1 tablespoon lemon juice; ¼ teaspoon salt; ¼ teaspoon black pepper; ⅛ teaspoon red pepper flakes; Pitas; Lettuce; Red onion, sliced; Cucumbers, sliced; Tomatoes, sliced

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Introduction

Enjoy tender, flavorful chicken shawarma made effortlessly in your slow cooker. This recipe pairs marinated chicken thighs with a refreshing yogurt sauce, perfect for wrapping in warm pitas with fresh veggies. It’s a delicious, hands-off meal ideal for busy days.

A pita wrap partially covered with shiny aluminum foil sits on a white plate with a blue rim. The pita bread is light brown and soft, holding layers inside that include fresh green lettuce at the bottom, thin rings of purple onion, and a crispy golden-brown breaded piece of fried chicken. On top of the chicken is a thick white sauce with specks of seasoning, flowing down slightly. To the right side of the plate, there is a slice of yellow lemon and some green parsley. The plate rests on a green and white striped cloth, all set against a white marbled textured surface. 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
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 (for sauce)
1 teaspoon garlic, minced (for sauce)
2 tablespoons cucumber, grated
1 teaspoon cumin (for sauce)
1 tablespoon lemon juice (for sauce)
¼ teaspoon salt (for sauce)
¼ teaspoon black pepper (for sauce)
⅛ teaspoon red pepper flakes (for sauce)
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 up to overnight.
Step 3: Slice the onion and place it in the bottom of your slow cooker to create a flavorful base.
Step 4: Place the marinated chicken on top of the onions in the slow cooker.
Step 5: Cover and cook on high for 3–4 hours or on low for 4–6 hours, until the chicken is tender and cooked through.
Step 6: Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker to absorb the juices.
Step 7: While the chicken cooks, prepare the yogurt sauce by combining 1 cup 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 8: Assemble the pitas by layering the shredded chicken, yogurt sauce, lettuce, red onion, cucumbers, and tomatoes. Serve warm.

Tips & Variations

For extra smoky flavor, use smoked paprika in the marinade.
Try adding a pinch of ground coriander or sumac for a different spice profile.
Serve with warm pita or flatbread for an authentic experience.
You can substitute chicken breasts, but thighs stay juicier and more flavorful in slow cooking.
Grate cucumbers and squeeze out excess moisture to keep the yogurt sauce from becoming watery.

Storage

Store leftover shredded chicken and yogurt sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in a skillet or microwave before serving. The yogurt sauce is best served cold and should not be reheated.

How to Serve

A wrap is placed on a white plate with a blue rim, sitting on a white marbled texture. The wrap is partially wrapped in shiny aluminum foil. The bottom layer shows fresh green lettuce and slices of purple onion. Above that, there is a golden brown, crispy fried piece, likely chicken. Creamy white sauce with a thick texture is generously spread over the fried piece. A lemon wedge and some green parsley are placed on the side of the plate. The overall look is fresh and inviting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts, but thighs tend to stay more moist and tender during slow cooking, making for a juicier shawarma.

What can I use if I don’t have a slow cooker?

You can bake the marinated chicken in a preheated oven at 375°F (190°C) for 25–30 minutes until cooked through. Shred and serve with the yogurt sauce as directed.