Slow Cooker Chicken Shawarma (Printable Version)
Tender chicken thighs infused with Middle Eastern spices, slow-cooked to perfection for an easy homemade version of street-style shawarma.
# Ingredients:
→ Protein
01 -
Boneless, skinless chicken thighs
→ Marinade
02 -
Plain Greek yogurt (preferably full-fat)
03 -
Fresh lemon juice
04 -
Minced garlic cloves
05 -
Ground paprika
06 -
Ground cumin
07 -
Ground turmeric
08 -
Ground cinnamon
09 -
Salt
10 -
Black pepper
11 -
Red pepper flakes
→ Base
12 -
Sliced onion
→ Serving
13 -
Pita bread
14 -
Lettuce leaves
15 -
Sliced cucumber
16 -
Diced tomatoes
17 -
Yogurt sauce for serving
# Steps:
01 -
In a large bowl, whisk together the Greek yogurt, fresh lemon juice, minced garlic, paprika, cumin, turmeric, cinnamon, salt, black pepper, and red pepper flakes until thick and fragrant.
02 -
Place the chicken thighs into a zip-top bag and pour the marinade over them, ensuring each piece is fully coated. Refrigerate for at least 4 hours, preferably overnight for maximum flavor development.
03 -
Slice the onions and spread them evenly across the bottom of your slow cooker, then arrange the marinated chicken on top.
04 -
Cover and cook on HIGH for 3–4 hours or LOW for 4–6 hours, until the chicken becomes extremely tender and can be easily shredded.
05 -
Remove the chicken from the slow cooker and shred it using two forks, then return it to the slow cooker to absorb the flavorful juices for about 10 minutes.
06 -
Warm the pita bread, then fill with shredded chicken, yogurt sauce, lettuce, cucumber, and tomatoes. Serve immediately.
# Notes:
01 -
Marinating overnight gives the deepest flavor profile.
02 -
Adjust spice level by increasing or reducing red pepper flakes.
03 -
Smoked paprika can be substituted for regular paprika for extra depth.
04 -
Let the shredded chicken rest in cooking juices for 10 minutes before serving to prevent drying out.
05 -
The flavor improves overnight, making leftovers excellent for meal prep.