Slow Cooker Chicken Shawarma
A flavorful and easy slow cooker chicken shawarma recipe, perfect for pitas or salads.
Equipment
- Slow Cooker For cooking the chicken.
Ingredients
Main Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1 unit onion, sliced
- 0.333 cup plain Greek yogurt
- 2 tablespoons fresh lemon juice
- 3 cloves garlic, minced
- 2 teaspoons paprika (sweet or smoked)
- 2 teaspoons ground cumin
- 1.5 teaspoons black pepper
- 1 teaspoon salt
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon red pepper flakes
Instructions
- In a large bowl, whisk together the marinade ingredients: Greek yogurt, lemon juice, minced garlic, paprika, ground cumin, black pepper, salt, ground turmeric, ground cinnamon, and red pepper flakes until well combined.
- Add the chicken thighs to the marinade, ensuring they are well coated. Transfer the chicken and marinade to a ziplock bag and refrigerate for at least 4 hours, or overnight for best flavor.
- Slice the onion and place it at the bottom of your slow cooker.
- Remove the chicken from the marinade and place it on top of the sliced onions in the slow cooker.
- Cover and cook on high for 3-4 hours or on low for 4-6 hours, until the chicken is cooked through and tender.
- Once cooked, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and mix it with the onions.
- While the chicken is cooking, prepare the yogurt sauce by combining Greek yogurt, minced garlic, grated cucumber, cumin, lemon juice, salt, black pepper, and red pepper flakes in a bowl. Stir well and refrigerate until ready to use.
- To serve, assemble your pitas by adding the yogurt sauce, shredded chicken, and your choice of lettuce, red onion, cucumbers, and tomatoes.
Notes
For a spicier kick, feel free to add more red pepper flakes to the chicken marinade or yogurt sauce. You can also serve this dish with rice or a salad for a different twist!