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Slow Cooker Chicken Shawarma Recipe

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★★★★★

4.8 from 92 reviews

This Slow Cooker Chicken Shawarma recipe offers a flavorful, hands-off way to enjoy classic Middle Eastern spiced chicken. Tender marinated chicken thighs cook slowly over sliced onions, resulting in juicy, aromatic meat perfect for stuffing into pitas with a refreshing cucumber yogurt sauce and fresh vegetables. Ideal for a delicious, easy meal with a blend of warm spices and tangy accents.

Ingredients

Scale

For the 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

For the 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

To Serve

  • Pitas
  • Lettuce
  • Red onion, sliced
  • Cucumbers, sliced
  • Tomatoes, sliced

Instructions

  1. 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 smooth and well combined.
  2. Marinate the chicken: Add the boneless skinless chicken thighs to the marinade and toss to coat evenly. Transfer the chicken and marinade into a Ziplock bag and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate the meat.
  3. Layer onions in slow cooker: Slice the onion and place the slices evenly at the bottom of the slow cooker to create a flavorful bed for the chicken.
  4. Add the chicken to slow cooker: Place the marinated chicken thighs over the bed of sliced onions in the slow cooker, ensuring they are evenly arranged.
  5. Cook the chicken: Cover the slow cooker 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 enough to shred.
  6. Shred the chicken: Once cooked, carefully remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker to soak in the juices and keep warm.
  7. Make the yogurt sauce: While the chicken is cooking, combine the plain Greek yogurt, minced garlic, grated cucumber, ground cumin, lemon juice, salt, black pepper, and red pepper flakes in a bowl. Stir well and refrigerate until ready to serve.
  8. Assemble the pita sandwiches: Warm the pitas if desired. Spread a generous amount of yogurt sauce on each pita, then fill with shredded chicken, slices of red onion, lettuce, cucumbers, and tomatoes. Serve immediately for a flavorful and satisfying meal.

Notes

  • Marinate the chicken overnight if possible for deeper flavor.
  • Use boneless skinless chicken thighs for best tenderness and juiciness.
  • You can substitute Greek yogurt with regular plain yogurt if needed.
  • Adjust the red pepper flakes to taste for milder or spicier shawarma.
  • If slow cooker isn’t available, chicken can be baked or grilled after marinating.
  • For a gluten-free option, use gluten-free pita or serve with rice or salad instead.

Keywords: Slow Cooker Chicken Shawarma, Chicken Shawarma Recipe, Middle Eastern Chicken, Slow Cooker Recipes, Greek Yogurt Marinade

Find it online: https://amayaharis.com/slow-cooker-chicken-shawarma-recipe/