Description
This Slow Cooker Chicken Shawarma is packed with warm Middle Eastern spices and tender, juicy chicken thighs. It slow cooks to perfection and is served in warm pitas with fresh vegetables and a creamy yogurt sauce.
Ingredients
- 2 pounds boneless skinless chicken thighs
- 1 onion, sliced
- â…“ cup plain Greek yogurt (marinade)
- 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 (sauce)
- 1 teaspoon garlic, minced
- 2 tablespoons cucumber, grated
- 1 teaspoon cumin
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- â…› teaspoon red pepper flakes
- Pitas, lettuce, red onion, cucumbers, tomatoes (for serving)
Instructions
- In a bowl, whisk together yogurt, lemon juice, garlic, paprika, cumin, black pepper, salt, turmeric, cinnamon, and red pepper flakes.
- Add chicken thighs and marinade to a zip bag. Refrigerate for at least 4 hours or overnight.
- Place sliced onions in the bottom of the slow cooker.
- Add marinated chicken on top of onions.
- Cook on low for 4–6 hours or high for 3–4 hours until tender.
- Remove chicken, shred it, then return it to the slow cooker and let it sit for 10 minutes.
- For the sauce, mix yogurt, garlic, cucumber, cumin, lemon juice, salt, black pepper, and red pepper flakes.
- Assemble pitas with chicken, sauce, lettuce, tomatoes, cucumbers, and red onion.
Notes
- Marinating overnight gives the best flavor.
- Smoked paprika adds deeper flavor.
- Chicken thighs are more juicy than breasts.
- Let shredded chicken rest in sauce for extra moisture.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Middle Eastern