Name: Slow Cooker Chicken Shawarma with Creamy Yogurt Sauce Recipe
Prep time: 15 min
Cook time: PT-492303H35M19S
Total time: 8 h 15 min
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; Pita breads; Fresh lettuce; Red onion slices; Cucumber slices; Tomato slices

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Introduction

Slow Cooker Chicken Shawarma is a simple and flavorful dish that brings the taste of the Middle East right into your home. With tender, spiced chicken thighs cooked low and slow, this recipe is perfect for a hands-off dinner. Serve it with fresh pita and a creamy yogurt sauce for an unforgettable meal.

Slow Cooker Chicken Shawarma with Creamy Yogurt Sauce Recipe - Recipe Image

Ingredients

2 pounds chicken thighs (boneless, skinless)
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, for sauce)
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, tomatoes (for serving)

Instructions

Step 1: In a large bowl, whisk together the marinade ingredients: ⅓ cup plain Greek yogurt, 2 tablespoons fresh lemon juice, 3 minced garlic cloves, 2 teaspoons paprika, 2 teaspoons ground cumin, 1 ½ teaspoons black pepper, 1 teaspoon salt, ½ teaspoon ground turmeric, ½ teaspoon ground cinnamon, and ½ teaspoon red pepper flakes.
Step 2: Add the chicken thighs to the marinade, place everything in a zip-top bag, and refrigerate for at least 4 hours or overnight for best flavor.
Step 3: Slice the onion and spread it evenly on the bottom of your slow cooker.
Step 4: Remove the chicken from the marinade and place it over the sliced 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 fully cooked.
Step 6: Once cooked, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker to keep warm.
Step 7: While the chicken cooks, prepare the yogurt sauce by combining 1 cup plain Greek yogurt, 1 teaspoon minced garlic, 2 tablespoons grated cucumber, 1 teaspoon cumin, 1 tablespoon lemon juice, ¼ teaspoon salt, ¼ teaspoon black pepper, and ⅛ teaspoon red pepper flakes in a bowl. Stir well and refrigerate until ready to serve.
Step 8: To serve, assemble the pitas with shredded chicken, yogurt sauce, and fresh toppings like lettuce, red onion, cucumbers, and tomatoes.

Tips & Variations

Marinate the chicken overnight for deeper flavor and more tender meat.
Use boneless chicken breasts if preferred, but thighs stay juicier.
Add fresh herbs like parsley or cilantro to your pita for extra freshness.
If you like it spicier, increase the red pepper flakes in the marinade or sauce.
Serve with warm pita or flatbreads for the best texture experience.

Storage

Store leftover shredded chicken and yogurt sauce separately in airtight containers in the refrigerator for up to 3-4 days. Reheat the chicken gently in the microwave or on the stovetop with a splash of water to keep it moist. The yogurt sauce is best served cold and should not be reheated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken thighs for this recipe?

It’s best to use thawed chicken thighs to ensure even cooking and proper marination. If using frozen chicken, thaw completely before starting the recipe.

What can I substitute for Greek yogurt in the marinade?

If you don’t have Greek yogurt, you can use plain yogurt, sour cream, or a dairy-free yogurt alternative. Just keep in mind that the texture and tanginess may vary slightly.