Slow Cooker Chicken Shawarma Recipe
This Slow Cooker Chicken Shawarma recipe offers tender, flavorful chicken thighs marinated in a blend of Middle Eastern spices and yogurt, slow-cooked to perfection with onions. Served with a refreshing cucumber yogurt sauce, it’s perfect for a hands-off weeknight dinner or meal prep, delivering authentic shawarma flavors without the need for grilling or frying.
- Prep Time: 15 minutes plus 4-12 hours marinating
- Cook Time: 3-6 hours
- Total Time: 8 hours 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Middle Eastern
- Diet: Halal
Ingredients
For the Chicken Marinade:
- 2 pounds boneless skinless chicken thighs (or breasts)
- ⅓ cup plain Greek yogurt
- 2 Tablespoons fresh lemon juice
- 3 garlic cloves, minced
- 2 teaspoons smoked paprika
- 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
For Cooking:
- 1 onion, sliced
For the Yogurt Sauce:
- 2 Tablespoons grated cucumber
- 1 cup plain Greek yogurt
- 1 teaspoon minced garlic
- 1 teaspoon ground cumin
- 1 Tablespoon fresh lemon juice
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon red pepper flakes
Instructions
- Prepare the Marinade: In a small mixing bowl, whisk together the Greek yogurt, lemon juice, minced garlic, smoked paprika, ground cumin, black pepper, salt, ground turmeric, ground cinnamon, and red pepper flakes until well combined to create the marinade.
- Marinate the Chicken: Place the chicken thighs in a large zip-top bag. Pour in the marinade, seal the bag, and gently massage to coat the chicken evenly. Refrigerate for at least 4 hours, or ideally overnight, to allow the flavors to infuse.
- Set Up the Slow Cooker: Arrange the sliced onion in the bottom of your slow cooker. Place the marinated chicken on top of the onions.
- Cook the Chicken: Cover and cook on high for 3–4 hours or on low for 4–6 hours, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Shred the Chicken: Carefully slice or shred the cooked chicken and stir it into the onions and juices in the slow cooker, mixing to combine flavors fully.
- Make the Yogurt Sauce: Place the grated cucumber between layers of paper towels and gently squeeze out excess moisture. In a small bowl, combine the cucumber with Greek yogurt, minced garlic, ground cumin, lemon juice, salt, black pepper, and red pepper flakes. Stir well.
- Serve: Serve the shredded chicken over rice, in pita bread, or with your preferred sides, topped with the fresh cucumber yogurt sauce and any additional favorites like fresh herbs or pickles.
Notes
- Using chicken thighs results in more tender and flavorful meat, but chicken breasts can be used as a leaner alternative.
- Marinating overnight intensifies the shawarma flavors, but 4 hours is sufficient if short on time.
- Be sure to squeeze excess moisture from the cucumber to prevent the yogurt sauce from becoming too watery.
- Check the internal temperature of chicken with a meat thermometer to ensure safety and juiciness.
- This recipe is great for meal prep and can be refrigerated for up to 3 days or frozen for longer storage.
Find it online: https://marthatasty.com/slow-cooker-chicken-shawarma-recipe/
