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–+ servings
Slow Cooker Chicken Shawarma

Savory Slow Cooker Chicken Shawarma for Effortless Weeknight Dinners

Experience rich flavors with Slow Cooker Chicken Shawarma, a simple weeknight dinner that captures the essence of Mediterranean cuisine.
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Prep Time 10 minutes
Cook Time 4 hours
Resting Time 10 minutes
Total Time 4 hours 10 minutes
Servings: 4 people
Course: Dinner
Cuisine: Mediterranean
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pounds Boneless Skinless Chicken Thighs The star of the dish; they remain juicy and flavorful throughout cooking.
  • 1 medium Onion Slice thinly and place at the bottom of the slow cooker.
For the Marinade
  • 1 cup Plain Greek Yogurt Adds creaminess and tanginess.
  • 1/4 cup Fresh Lemon Juice Brightens the dish and balances flavors.
  • 4 cloves Garlic Minced, adjust based on your love for garlic.
  • 1 tablespoon Paprika Consider smoked paprika for a deeper flavor.
  • 2 teaspoons Ground Cumin A must-have spice for authentic shawarma flavor.
  • 1 teaspoon Black Pepper Feel free to adjust for your desired spice level.
  • 1 teaspoon Salt Essential for enhancing all flavors in the dish.
  • 1 teaspoon Ground Turmeric Optional but recommended for added depth.
  • 1/2 teaspoon Ground Cinnamon Use sparingly to keep other flavors balanced.
  • 1/4 teaspoon Red Pepper Flakes Optional spicy addition.
For the Yogurt Sauce
  • 1 cup Plain Greek Yogurt Forms the creamy base of the sauce.
  • 2 cloves Garlic Minced, fresh is ideal.
  • 1/2 large Cucumber Grated, can be omitted for a simpler sauce.
  • 1 teaspoon Cumin
  • 1/4 cup Fresh Lemon Juice
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1/4 teaspoon Red Pepper Flakes
For Serving
  • 4 pieces Pitas Regular or whole wheat varieties work great.

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions
  1. Marinate Chicken: Whisk together yogurt, lemon juice, garlic, paprika, cumin, black pepper, salt, turmeric, cinnamon, and red pepper flakes in a bowl. Coat chicken thighs, cover, and refrigerate for at least 4 hours or overnight.
  2. Prepare Slow Cooker: Slice onion and place at the bottom of the slow cooker to create a flavorful base.
  3. Cook Chicken: Place chicken in a single layer on the onions, cover, and cook on high for 3-4 hours or low for 4-6 hours.
  4. Shred Chicken: Remove chicken from the slow cooker, shred with forks, return to cooker and mix with onions.
  5. Make Yogurt Sauce: Combine yogurt, garlic, cucumber (if using), cumin, lemon juice, salt, pepper, and red pepper flakes. Refrigerate until serving.
  6. Serve: Warm pitas and assemble with chicken and yogurt sauce, adding desired toppings.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 35gFat: 18gSaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

For best flavor, marinate chicken overnight and use fresh ingredients. Chill the yogurt sauce while chicken cooks for the best taste.

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