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Slow Cooker Chicken Shawarma with Yogurt Sauce Recipe

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★★★★★

4.9 from 94 reviews

This Slow Cooker Chicken Shawarma recipe delivers tender, flavorful chicken thighs marinated in a blend of yogurt and aromatic Middle Eastern spices, slow-cooked to perfection. Served with a cool, creamy yogurt sauce and customizable toppings like pita bread, pickles, and fresh vegetables, this dish offers an easy and authentic shawarma experience right at home.

Ingredients

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For the Chicken Shawarma:

  • ⅓ cup Greek yogurt
  • 2 Tablespoons lemon juice
  • 3 cloves garlic, minced
  • 2 teaspoons smoked paprika
  • 2 teaspoons cumin
  • 1 ½ teaspoons black pepper
  • 1 teaspoon salt
  • 1 teaspoon 7 spice
  • 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 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

  1. Prepare the marinade: In a medium mixing bowl, combine the Greek yogurt, lemon juice, minced garlic, smoked paprika, cumin, black pepper, salt, 7 spice, and red pepper flakes. Stir until well mixed.
  2. Marinate the chicken: Place the chicken thighs in a large zip-top bag and pour the marinade over them. Seal the bag and gently massage the marinade into the chicken, making sure each piece is fully coated. Refrigerate for at least 4 hours, preferably overnight for maximum flavor.
  3. Set up the slow cooker: Arrange the sliced onion in the bottom of a 6-quart slow cooker. Place the marinated chicken thighs on top of the onion slices.
  4. Cook the chicken: Cover the slow cooker and cook on LOW for 4-6 hours or on HIGH for 3-4 hours, until the chicken is fully cooked and tender.
  5. Slice the chicken: Remove the cooked chicken from the slow cooker and slice it into strips. Return the sliced chicken to the slow cooker to soak in the juices and keep warm until serving.
  6. Make the yogurt sauce: In a small bowl, whisk together the Greek yogurt, minced garlic, grated cucumber, lemon juice, cumin, salt, black pepper, and red pepper flakes until smooth and well combined.
  7. Serve: Serve the sliced chicken shawarma over yellow rice with desired toppings, or layer it inside warm pita bread spread with yogurt sauce. Add your favorite toppings such as tomatoes, Arabic pickles, lettuce, and hummus for a full shawarma experience.

Notes

  • If you cannot find 7 spice blend, substitute with ½ teaspoon turmeric plus ½ teaspoon cinnamon for a similar flavor.
  • Plain Greek yogurt works best for marinating and sauce; whole milk or nonfat varieties are both suitable.
  • Chicken breasts can be used but may dry out during slow cooking; thighs are recommended for juiciness.
  • Serve as a bowl with rice or stuffed inside a pita for versatility.
  • Popular toppings include Arabic pickles, pickled turnips, tomatoes, lettuce, red onion, hummus, and olives.
  • Store leftover chicken and sauce in airtight containers in the refrigerator for up to 3 days.
  • Cooking times may vary depending on your slow cooker model, so adjust as needed for best results.

Keywords: chicken shawarma, slow cooker recipes, Middle Eastern chicken, yogurt marinated chicken, slow cooked shawarma, healthy shawarma, Greek yogurt sauce, easy dinner

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