Go Back
–+ servings
Slow Cooker Chicken Shawarma

Slow Cooker Chicken Shawarma: Effortless Flavor in Every Bite

Enjoy the rich and aromatic flavors of Slow Cooker Chicken Shawarma with this easy recipe that delights every palate.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 4 hours
Marinating Time 4 hours
Total Time 4 hours 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 2 lbs Chicken thighs Replace with chicken breasts for a lighter option.
  • 1 cup Plain Greek yogurt Substitute with regular yogurt or dairy-free alternatives.
  • 1/4 cup Fresh lemon juice Lime juice can be a substitute.
  • 4 cloves Garlic (minced) Fresh minced or garlic powder can be used.
  • 2 tbsp Paprika Smoked paprika can enhance flavor.
  • 2 tsp Ground cumin Substitute with coriander in a pinch.
  • 1 tsp Black pepper Freshly cracked pepper is preferred.
  • 1 tsp Salt Sea salt or kosher salt can be used.
  • 1/2 tsp Ground turmeric Optional for flavor.
  • 1 tsp Ground cinnamon Omit if not preferred.
  • 1/2 tsp Red pepper flakes Adjust based on spice level.
For the Sauce
  • 1 cup Cucumber (grated) Zucchini can be used as a substitute.
  • 1 cup Additional Greek yogurt Balances spices and adds creaminess.
For Serving
  • 4 pieces Pitas Substitute with gluten-free or lettuce wraps.

Equipment

  • Slow Cooker

Method
 

Step‑By‑Step Instructions
  1. Prepare Marinade: In a large mixing bowl, whisk together plain Greek yogurt, fresh lemon juice, minced garlic, paprika, ground cumin, black pepper, salt, ground turmeric, ground cinnamon, and red pepper flakes.
  2. Marinate Chicken: Place the chicken thighs in a ziplock bag and pour the marinade over them. Seal the bag and refrigerate for at least 4 hours.
  3. Layer in Slow Cooker: Slice onion into thin rings and place them in the bottom of the slow cooker. Layer the marinated chicken thighs on top.
  4. Cook: Cover the slow cooker and cook on high for 3 to 4 hours or low for 4 to 6 hours.
  5. Shred Chicken: Remove cooked chicken thighs and shred them using two forks. Return the shredded chicken to the slow cooker.
  6. Make Yogurt Sauce: In a separate bowl, combine Greek yogurt, minced garlic, grated cucumber, ground cumin, lemon juice, salt, black pepper, and red pepper flakes.
  7. Assemble Shawarma: Warm the pitas, fill each with shredded chicken, yogurt sauce, and desired toppings.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

Marinate overnight for enhanced flavor absorption. Adjust the cooking time to maintain tenderness.

Tried this recipe?

Let us know how it was!