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–+ servings
Slow Cooker Chicken Shawarma

Mouthwatering Slow Cooker Chicken Shawarma for Easy Dinners

Enjoy the rich flavors of Slow Cooker Chicken Shawarma, a satisfying dinner with tender chicken thighs and aromatic spices.
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Prep Time 15 minutes
Cook Time 4 hours
Marinating Time 4 hours
Total Time 10 hours 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Middle Eastern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 lbs Boneless Skinless Chicken Thighs essential for juicy flavor
  • 1 medium Onion sliced to create a sweet aromatic base
For the Marinade
  • 1 cup Plain Greek Yogurt can swap with lactose-free yogurt if needed
  • 1/4 cup Fresh Lemon Juice fresh makes a difference in flavor
  • 3 cloves Garlic fresh is best
  • 2 teaspoons Paprika smoked adds extra depth
  • 2 teaspoons Ground Cumin essential for authentic flavor
  • 1 teaspoon Black Pepper freshly ground for the best flavor
  • 1 teaspoon Salt enhances flavor
  • 1 teaspoon Ground Turmeric adds color
  • 1 teaspoon Ground Cinnamon introduces warm sweetness
  • 1/4 teaspoon Red Pepper Flakes optional for extra kick
For the Yogurt Sauce
  • 1 cup Plain Greek Yogurt for the sauce
  • 1 clove Garlic finely minced
  • 1/2 cup Grated Cucumber adds refreshing crunch
  • 1/2 teaspoon Cumin ties sauce flavors back to chicken
  • 1 tablespoon Lemon Juice freshly squeezed
  • 1/4 teaspoon Salt enhances sauce flavors
  • to taste Black Pepper adds warmth and complexity

Equipment

  • slow cooker
  • Mixing Bowl
  • Cutting Board

Method
 

Marinating and Cooking
  1. In a medium bowl, whisk together plain Greek yogurt, fresh lemon juice, minced garlic, paprika, ground cumin, black pepper, salt, turmeric, cinnamon, and optional red pepper flakes. Coat chicken thighs in the marinade, cover, and refrigerate for at least 4 hours.
  2. Prepare slow cooker by placing sliced onions at the bottom. Set to high if short on time.
  3. Layer marinated chicken thighs on top of the onions. Cover and cook on high for 3-4 hours or low for 4-6 hours.
  4. Carefully remove cooked chicken from slow cooker and shred. Return to the slow cooker and mix with juices.
  5. Prepare yogurt sauce by mixing yogurt, minced garlic, grated cucumber, cumin, lemon juice, salt, and black pepper in a bowl. Refrigerate until ready to serve.
  6. Warm pitas and fill with shredded chicken, topped with yogurt sauce and any desired toppings.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 10gProtein: 30gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 100mgSodium: 800mgPotassium: 400mgFiber: 1gSugar: 4gVitamin A: 500IUVitamin C: 5mgCalcium: 200mgIron: 2mg

Notes

For best flavor, marinate chicken overnight. Shred chicken strategically and let it sit in juices after cooking to maintain moisture.

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