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Slow Cooker Chicken Shawarma with Creamy Yogurt Sauce Recipe

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4.1 from 87 reviews

This slow cooker Chicken Shawarma recipe offers tender, flavorful Middle Eastern-inspired chicken thighs marinated in a blend of aromatic spices and Greek yogurt. Slow cooking the chicken with onions infuses it with rich flavors and ensures a juicy texture. Served with a tangy yogurt sauce, fresh vegetables, and warm pitas, this dish is perfect for an easy, satisfying meal that brings the taste of shawarma home.

Ingredients

For the Chicken Shawarma Marinade

  • 2 pounds boneless skinless chicken thighs
  • 1 onion, sliced
  • ⅓ cup plain Greek yogurt
  • 2 tablespoons fresh lemon juice
  • 3 cloves garlic, minced
  • 2 teaspoons smoked paprika
  • 2 teaspoons ground cumin
  • 1½ teaspoons black pepper
  • 1 teaspoon salt
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground cinnamon
  • ½ teaspoon red pepper flakes

For the Yogurt Sauce

  • 1 cup plain Greek yogurt
  • 1 teaspoon minced garlic
  • 2 tablespoons grated cucumber
  • 1 teaspoon ground cumin
  • 1 tablespoon lemon juice
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ⅛ teaspoon red pepper flakes

For Serving

  • Pitas
  • Fresh lettuce
  • Red onion slices
  • Cucumbers
  • Tomatoes

Instructions

  1. Prepare the marinade: In a large bowl, whisk together ⅓ cup plain Greek yogurt, 2 tablespoons fresh lemon juice, 3 minced garlic cloves, 2 teaspoons smoked paprika, 2 teaspoons ground cumin, 1½ teaspoons black pepper, 1 teaspoon salt, ½ teaspoon ground turmeric, ½ teaspoon ground cinnamon, and ½ teaspoon red pepper flakes until fully combined.
  2. Marinate the chicken: Add the chicken thighs to the marinade, then transfer everything into a zip-top bag. Seal and refrigerate for at least 4 hours or overnight to allow the flavors to infuse the meat.
  3. Prepare the slow cooker: Place the sliced onion evenly at the bottom of the slow cooker to act as a flavorful base for the chicken.
  4. Cook the chicken: Lay the marinated chicken thighs on top of the onions. Cover and cook on high for 3 to 4 hours or on low for 4 to 6 hours until the chicken is fully cooked and tender.
  5. Slice the chicken: Once cooked, remove the chicken from the slow cooker and chop it into slices or bite-sized pieces, then return the chicken to the slow cooker to keep warm and moist.
  6. Make the yogurt sauce: In a separate bowl, combine 1 cup plain Greek yogurt, 1 teaspoon minced garlic, 2 tablespoons grated cucumber, 1 teaspoon ground cumin, 1 tablespoon lemon juice, ¼ teaspoon salt, ¼ teaspoon black pepper, and ⅛ teaspoon red pepper flakes. Stir well to blend all the flavors.
  7. Assemble the shawarma sandwiches: Warm your pitas and spread a generous amount of the yogurt sauce inside each. Add the sliced chicken, then top with lettuce, red onion slices, cucumbers, and tomatoes according to your preference.
  8. Serve and enjoy: Serve the assembled chicken shawarma immediately for the best taste and texture.

Notes

  • For best flavor, marinate the chicken overnight.
  • You can substitute chicken thighs with chicken breasts, but thighs remain more tender and juicy.
  • If you don’t have a slow cooker, you can bake the marinated chicken in an oven at 375°F (190°C) for about 30-40 minutes.
  • The yogurt sauce can be made ahead and refrigerated for up to 2 days.
  • Adjust red pepper flakes to control the spiciness according to your taste.

Find it online: https://justsosavory.com/slow-cooker-chicken-shawarma-with-creamy-yogurt-sauce-recipe/