Description
This Slow Cooker Chicken Shawarma recipe delivers juicy, tender chicken infused with bold Mediterranean spices. Marinated in a flavorful yogurt and spice blend, then slow-cooked with onions to enhance the taste, this dish is perfect served over yellow rice or stuffed into pita with a cooling cucumber yogurt sauce and fresh toppings.
Ingredients
For the Chicken Shawarma
- ⅓ cup Greek yogurt
- 2 Tablespoons lemon juice
- 3 cloves garlic, minced
- 2 teaspoons smoked paprika
- 2 teaspoons ground cumin
- 1 ½ teaspoons black pepper
- 1 teaspoon salt
- 1 teaspoon 7 spice (Middle Eastern spice blend)
- ½ teaspoon red pepper flakes
- 2 pounds boneless, skinless chicken thighs
- 1 medium onion, sliced into rounds
For the Yogurt Sauce
- 1 cup Greek yogurt
- 1 clove garlic, minced
- 2 Tablespoons grated cucumber
- 1 Tablespoon lemon juice
- 1 teaspoon ground 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 until well blended to create the marinade.
- Marinate the chicken: Place 2 pounds of boneless skinless chicken thighs into a large zip-top bag. Pour the marinade over the chicken, seal the bag, and massage it to coat every piece evenly. Refrigerate for at least 4 hours, ideally overnight, to allow the flavors to penetrate the meat deeply.
- Prepare the slow cooker: Arrange 1 sliced medium onion in rounds at the bottom of a 6-quart slow cooker. This acts as a flavorful bed for the chicken and helps keep it moist during slow cooking.
- Cook the chicken: Place the marinated chicken thighs on top of 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 fully cooked and tender.
- Slice the chicken: Remove the cooked chicken from the slow cooker and slice into strips. Return the sliced chicken back into the slow cooker juices to keep warm and soak up the flavors before serving.
- Make the yogurt sauce: In a small mixing bowl, whisk together 1 cup Greek yogurt, 1 minced clove garlic, 2 tablespoons grated cucumber, 1 tablespoon lemon juice, 1 teaspoon ground cumin, ¼ teaspoon salt, ¼ teaspoon black pepper, and ⅛ teaspoon red pepper flakes until smooth and creamy.
- Serve: Serve the sliced chicken shawarma over yellow rice or spoon the chicken strips into pita bread. Spread a generous amount of the cucumber yogurt sauce inside the pita and top with optional vegetables and pickles such as tomatoes, Arabic pickles, lettuce, red onion, and hummus. Enjoy hot for a delicious Mediterranean-inspired meal.
Notes
- Marinating the chicken overnight intensifies the flavors and makes the chicken more tender.
- Use Greek yogurt in both the marinade and sauce for creaminess and authenticity.
- If you don’t have 7 spice, you can substitute with a mix of cinnamon, allspice, cloves, and nutmeg.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently.
- This recipe can be served as a bowl bowl or wrapped in pita for a portable meal option.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mediterranean
