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Slow Cooker Chicken Shawarma: Skip the Takeout, Not the Flavor

Slow Cooker Chicken Shawarma: Flavorful Family Favorite

Experience the rich and aromatic flavors of Slow Cooker Chicken Shawarma that brings Middle Eastern cuisine to your home.
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Prep Time 15 minutes
Cook Time 4 hours
Resting Time 10 minutes
Total Time 4 hours 25 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Thighs Boneless, skinless thighs ensure tenderness and juiciness.
  • 1 medium Onion Sweet and aromatic, sliced thin.
For the Marinade
  • 1 cup Greek Yogurt Can be swapped with dairy-free yogurt.
  • 2 tablespoons Fresh Lemon Juice Adjust to taste.
  • 4 cloves Garlic Freshly minced.
  • 2 teaspoons Paprika Choose between sweet or smoked.
  • 1 teaspoon Ground Cumin Essential for authentic shawarma flavor.
  • 1 teaspoon Black Pepper Essential seasoning.
  • 1 teaspoon Salt Essential seasoning.
  • 1 teaspoon Ground Turmeric Adds yellow hue.
  • 1 teaspoon Ground Cinnamon Adds warmth.
  • 1/4 teaspoon Red Pepper Flakes Omit for milder taste.
For Serving
  • 4 pieces Pita Bread Warm before serving.
  • Toppings Lettuce, Red Onion, Cucumbers, Tomatoes.

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, whisk together the Greek yogurt, fresh lemon juice, minced garlic, and spices including paprika, ground cumin, black pepper, salt, turmeric, cinnamon, and red pepper flakes. Allow to sit for about 10 minutes while you prep the chicken.
  2. Place the boneless, skinless chicken thighs in a ziplock bag and pour the prepared marinade over them. Seal the bag tightly and refrigerate for at least 4 hours or overnight.
  3. Slice the onion into thin rings and layer them at the bottom of the slow cooker. Place the marinated chicken thighs on top of the onions.
  4. Cover the slow cooker and set it to cook on high for 3-4 hours or low for 4-6 hours.
  5. Once cooked, carefully remove the chicken thighs and shred them into bite-sized pieces.
  6. Prepare the yogurt sauce by mixing Greek yogurt, minced garlic, grated cucumber, cumin, lemon juice, salt, black pepper, and red pepper flakes.
  7. Warm the pita bread, then fill with shredded chicken, yogurt sauce, and toppings.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 24gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 85mgSodium: 600mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 10IUVitamin C: 15mgCalcium: 6mgIron: 15mg

Notes

Marinate overnight for maximum flavor. Let the chicken rest after shredding to soak in the juices.

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