Description
This Slow Cooker Chicken Shawarma recipe offers tender, flavorful chicken thighs marinated in a blend of spices and Greek yogurt, slow-cooked to perfection. Serve it with a refreshing homemade yogurt sauce and your favorite Mediterranean toppings for an easy and delicious meal.
Ingredients
Scale
For the Chicken Shawarma:
- ⅓ cup Greek yogurt
- 2 Tablespoons lemon juice
- 3 cloves garlic, minced
- 2 teaspoons smoked paprika
- 2 teaspoons cumin
- 1 ½ teaspoons black pepper
- 1 teaspoon salt
- 1 teaspoon 7 spice
- ½ teaspoon red pepper flakes
- 2 pounds boneless skinless chicken thighs
- 1 medium onion, sliced into rounds
For the Yogurt Sauce:
- 1 cup Greek yogurt
- 1 clove garlic, minced
- 2 Tablespoons grated cucumber
- 1 Tablespoon lemon juice
- 1 teaspoon cumin
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon red pepper flakes
Optional Toppings:
- Yellow rice
- Pita bread
- Arabic pickles
- Pickled turnips
- Hummus
- Olives
- Tomatoes
- Red onion
- Lettuce
Instructions
- Prepare the marinade: In a medium mixing bowl, combine the Greek yogurt, lemon juice, minced garlic, smoked paprika, cumin, black pepper, salt, 7 spice, and red pepper flakes. Mix until well combined to form the marinade.
- Marinate the chicken: Place the boneless skinless chicken thighs into a large zip-top bag. Pour the marinade over the chicken, seal the bag, and massage the mixture into the meat until fully coated. Refrigerate for at least 4 hours or up to overnight to infuse flavors.
- Set up the slow cooker: Arrange the sliced onion at the bottom of a 6-quart slow cooker. Place the marinated chicken thighs on top of the onions to allow aromatics to infuse the chicken as it cooks.
- Cook the chicken: Cover the slow cooker and cook on LOW heat for 4-6 hours or on HIGH heat for 3-4 hours until the chicken is fully cooked and tender.
- Slice the chicken: Once cooked, carefully remove the chicken from the slow cooker. Slice the chicken into strips and return it to the slow cooker liquid to keep warm and flavorful until serving.
- Make the yogurt sauce: In a small bowl, whisk together the Greek yogurt, minced garlic, grated cucumber, lemon juice, cumin, salt, black pepper, and red pepper flakes. This refreshing sauce pairs beautifully with the shawarma.
- Serve: Serve the sliced chicken shawarma over yellow rice with yogurt sauce and your choice of optional toppings such as pita bread, Arabic pickles, pickled turnips, hummus, olives, tomatoes, red onion, and lettuce. Alternatively, assemble in pita bread for a delicious wrap.
Notes
- If you can’t find 7 spice, substitute with ½ teaspoon turmeric plus ½ teaspoon cinnamon for a similar flavor.
- Plain Greek yogurt is preferred, but whole milk or nonfat yogurt will also work for the marinade and sauce.
- Chicken breasts can be used instead of thighs but may dry out more easily during slow cooking.
- This dish can be served as a chicken shawarma bowl or stuffed into pita bread wraps depending on your preference.
- Common toppings include Arabic pickles, pickled turnips, tomatoes, lettuce, red onion, hummus, and olives to add variety.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Slow cooker temperatures and times vary; adjust cooking duration as needed based on your model.
Keywords: Chicken Shawarma, Slow Cooker Shawarma, Middle Eastern Chicken, Greek Yogurt Chicken, Slow Cooker Chicken Recipe, Shawarma Bowl, Mediterranean Chicken