Description
This Slow Cooker Chicken Shawarma recipe offers a flavorful, tender chicken dish infused with classic Middle Eastern spices. Marinated in a mix of Greek yogurt and aromatic spices, the chicken cooks slowly with onions for a juicy and aromatic result. Served with a refreshing yogurt sauce and fresh vegetables in warm pitas, it’s perfect for a hearty and satisfying meal with minimal hands-on cooking.
Ingredients
Scale
Chicken and Marinade
- 2 pounds boneless skinless chicken thighs
- â…“ cup plain Greek yogurt
- 2 tablespoons fresh lemon juice
- 3 cloves garlic, minced
- 2 teaspoons paprika
- 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
Additional Ingredients
- 1 onion, sliced
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
- â…› teaspoon red pepper flakes
For Serving
- Pitas
- Lettuce
- Cucumbers
- Tomatoes
Instructions
- Prepare the Marinade: In a mixing bowl, whisk together the Greek yogurt, fresh lemon juice, minced garlic, paprika, ground cumin, black pepper, salt, turmeric, cinnamon, and red pepper flakes until fully combined to create a flavorful marinade.
- Marinate the Chicken: Place the boneless skinless chicken thighs into a Ziploc bag and pour the marinade over them. Seal the 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 lay the slices evenly on the bottom of the slow cooker to create a flavorful bed for the chicken to cook on.
- Cook the Chicken: Remove the chicken thighs from the marinade, letting excess drip off, and place them on top of the sliced onions in the slow cooker. 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 tender and cooked through.
- Shred the Chicken: Once cooked, use two forks to shred the chicken directly in the slow cooker. Stir the shredded chicken to soak it in the savory cooking juices for extra moisture and flavor.
- Prepare the Yogurt Sauce: In a small bowl, combine the plain Greek yogurt with minced garlic, grated cucumber, ground cumin, lemon juice, salt, black pepper, and red pepper flakes. Mix well and refrigerate until ready to serve to keep it cool and fresh.
- Serve: Warm the pita bread. Serve the shredded chicken inside the pitas topped with the prepared yogurt sauce and fresh lettuce, cucumbers, and tomatoes for a delicious and balanced meal.
Notes
- For best flavor, marinate the chicken overnight.
- You can substitute chicken breasts if preferred, but thighs remain juicier.
- Adjust red pepper flakes to your preferred spice level.
- Leftover chicken shawarma can be refrigerated for up to 3 days or frozen for longer storage.
- Warm the pita bread before serving for a softer texture.
