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Slow Cooker Chicken Shawarma

Savory Slow Cooker Chicken Shawarma for Easy Weeknight Meals

Enjoy the flavors of Slow Cooker Chicken Shawarma in a convenient dish that's perfect for weeknight meals.
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Prep Time 15 minutes
Cook Time 4 hours
Marinating Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Middle Eastern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pounds boneless, skinless chicken thighs Consider breasts if you prefer white meat.
  • 1 onion Sliced.
For the Marinade
  • ⅓ cup Greek yogurt Dairy-free alternative available.
  • 2 tablespoons fresh lemon juice Vinegar as a quick substitute works too.
  • 3 cloves garlic Minced; swap for garlic powder (1 tsp) if needed.
  • 2 teaspoons paprika For a smoky flavor.
  • 2 teaspoons ground cumin Contributes warm earthiness.
  • 1½ teaspoons black pepper Adjust for less spice if desired.
  • 1 teaspoon salt Essential for enhancing flavors.
  • ½ teaspoon ground turmeric Adds lovely color.
  • ½ teaspoon ground cinnamon Introduces warmth and sweetness.
  • ½ teaspoon red pepper flakes Optional for a hint of heat.
For the Sauce
  • 2 tablespoons cucumber Grated; mint makes a delightful substitute.
  • 1 cup Greek yogurt Creamy goodness that pairs beautifully.
For Serving
  • pitas Perfect for wrapping the chicken and toppings.

Equipment

  • Slow Cooker

Method
 

Step‑By‑Step Instructions
  1. Prepare the Marinade: In a large bowl, whisk together Greek yogurt, lemon juice, minced garlic, and spices until well-blended and creamy. Set aside.
  2. Marinate the Chicken: Place chicken thighs in a ziplock bag, pour the marinade over, seal, and massage into the chicken. Refrigerate for at least 4 hours or overnight.
  3. Slice the Onions: Thinly slice the onion and place it evenly at the bottom of your slow cooker.
  4. Layer the Chicken: After marinating, place the chicken on top of the onions and pour any remaining marinade over it. Cook on high for 3 to 4 hours or low for 4 to 6 hours.
  5. Shred the Chicken: Remove the chicken from the slow cooker, shred it, and return to the juices in the pot. Allow to sit for 10 minutes.
  6. Prepare the Yogurt Sauce: Mix yogurt, grated cucumber, minced garlic, and spices until smooth. Chill in the fridge until ready to serve.
  7. Serve the Shawarma: Warm pitas, fill them with shredded chicken, and add toppings and yogurt sauce.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 30gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 600mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 2mg

Notes

Allowing the chicken to marinate overnight enriches the flavor. Shred the chicken gently to keep it moist.

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