Description
This Slow Cooker Chicken Shawarma recipe features tender, marinated chicken thighs infused with Middle Eastern spices, slow-cooked to perfection and served with a creamy, tangy yogurt sauce. Ideal for an easy dinner, the recipe allows you to enjoy traditional shawarma flavors with minimal effort using a slow cooker. Served with optional toppings like pita bread, pickles, and fresh vegetables, it makes for a delicious and versatile meal.
Ingredients
Scale
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
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 ⅓ cup Greek yogurt, 2 tablespoons lemon juice, 3 cloves minced garlic, 2 teaspoons smoked paprika, 2 teaspoons cumin, 1 ½ teaspoons black pepper, 1 teaspoon salt, 1 teaspoon 7 spice, and ½ teaspoon red pepper flakes. Stir well to form a smooth marinade.
- Marinate the Chicken: Place 2 pounds of boneless, skinless chicken thighs into a large zip-top bag. Pour the prepared yogurt marinade over the chicken. Seal the bag and massage the marinade into the meat, ensuring every piece is coated. Refrigerate for at least 4 hours or overnight for best flavor.
- Prepare the Slow Cooker: Slice 1 medium onion into rounds and spread them evenly on the bottom of a 6-quart slow cooker. This will provide a flavorful base for the chicken.
- Slow Cook the Chicken: Remove the marinated chicken from the bag and place it over the onions in the slow cooker. Cover and cook on LOW for 4-6 hours or HIGH for 3-4 hours until the chicken is tender and fully cooked.
- Shrink and Slice: Once cooked, remove the chicken from the slow cooker. Slice it into strips and return it to the slow cooker juices to keep it moist and flavorful while ready for serving.
- Make the Yogurt Sauce: In a small mixing bowl, whisk together 1 cup Greek yogurt, 1 clove minced garlic, 2 tablespoons grated cucumber, 1 tablespoon lemon juice, 1 teaspoon cumin, ¼ teaspoon salt, ¼ teaspoon black pepper, and ⅛ teaspoon red pepper flakes until smooth and creamy.
- Serve Your Shawarma: Serve the sliced chicken over yellow rice with a drizzle of yogurt sauce and assorted toppings like Arabic pickles, pickled turnips, tomatoes, lettuce, red onion, hummus, and olives. Alternatively, spread the sauce inside pita bread and fill it with sliced chicken and toppings to enjoy as a sandwich.
Notes
- If you can’t find 7 spice, substitute with ½ teaspoon turmeric and ½ teaspoon cinnamon.
- Plain Greek yogurt works best; whole milk or nonfat yogurt can be used as alternatives.
- Chicken breasts can be used but may dry out more easily compared to thighs.
- Enjoy the dish as a shawarma bowl or wrapped in pita bread.
- Recommended toppings include Arabic pickles, pickled turnips, tomatoes, lettuce, red onion, hummus, and olives.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Slow cooker times may vary by device; adjust timing as necessary.
Keywords: Chicken Shawarma, Slow Cooker Recipe, Middle Eastern Chicken, Yogurt Sauce, Easy Dinner, Slow Cooker Chicken, Shawarma Bowl, Pita Sandwich