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Slow Cooker Chicken Shawarma

Slow Cooker Chicken Shawarma That Will Wow Your Taste Buds

Slow Cooker Chicken Shawarma brings bold Mediterranean flavors to your kitchen effortlessly, perfect for a delicious dinner.
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Prep Time 10 minutes
Cook Time 5 hours
Marinating Time 4 hours
Total Time 9 hours 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 1 pound Chicken Thighs The star of this dish; tender meat that absorbs flavors beautifully.
  • 1 cup Plain Greek Yogurt Makes a creamy base for the marinade, tenderizing the chicken.
  • 2 tablespoons Fresh Lemon Juice Adds brightness that balances the rich flavors; fresh is best!
  • 4 cloves Garlic Infuses depth and aroma; don’t skip this essential ingredient!
  • 2 tablespoons Paprika Provides warmth and color; smoked paprika can deepen the flavor profile.
  • 1 tablespoon Ground Cumin A must for authentic shawarma flavors; earthy and aromatic.
  • 1 teaspoon Black Pepper Adds a subtle heat; adjust according to your taste.
  • 1 teaspoon Salt Essential for enhancing all flavors; don't forget to season!
  • 1 teaspoon Ground Turmeric Gives the chicken its lovely golden hue and earthy notes.
  • 1 teaspoon Ground Cinnamon Adds a warm sweetness that complements the savory spices.
  • 1/2 teaspoon Red Pepper Flakes Optional for a hint of heat; customize to your spicy preference.
For the Yogurt Sauce
  • 1 cup Greek Yogurt A cooling element that perfectly contrasts the spices in the chicken.
  • 2 cloves Garlic Adds a familiar aromatic kick to your sauce.
  • 1 medium Cucumber Refreshing addition; helps to lighten the richness of the yogurt.
  • 1 teaspoon Ground Cumin Reinforces the shawarma flavors, creating a harmonious balance.
  • 1 tablespoon Fresh Lemon Juice Brightens up the sauce; just a squeeze makes a difference!
  • 1/2 teaspoon Salt Essential for seasoning; ensure the flavors pop.
  • 1/2 teaspoon Black Pepper Adds a mild warmth to the sauce; adjust to taste.
  • 1/4 teaspoon Red Pepper Flakes Sprinkle in for an extra layer of flavor and heat.

Equipment

  • Slow Cooker
  • Mixing Bowl
  • ziplock bag
  • cutting board
  • tongs

Method
 

Preparation
  1. Prepare the Marinade by whisking together Greek yogurt, lemon juice, minced garlic, paprika, cumin, black pepper, salt, turmeric, cinnamon, and red pepper flakes.
  2. Marinate Chicken by placing chicken thighs in a ziplock bag, pouring the marinade over them, sealing the bag, and refrigerating for at least 4 hours.
  3. Setup Slow Cooker by slicing an onion and layering the slices at the bottom of the slow cooker.
  4. Cook Chicken by placing the marinated chicken on top of the onions and cooking on high for 3-4 hours or low for 4-6 hours.
  5. Shred Chicken by removing it from the slow cooker and shredding with two forks, then returning it to the slow cooker.
  6. Make Yogurt Sauce by combining Greek yogurt, minced garlic, diced cucumber, cumin, lemon juice, salt, black pepper, and red pepper flakes in a bowl and mixing well.
  7. Assemble and Serve by warming pita bread, filling it with shredded chicken, topping with yogurt sauce and fresh toppings.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 10gProtein: 35gFat: 28gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 130mgSodium: 900mgPotassium: 450mgFiber: 1gSugar: 3gVitamin A: 600IUVitamin C: 15mgCalcium: 150mgIron: 3mg

Notes

For best results, marinate the chicken overnight and don't overcook. Leftovers can improve in flavor and be stored in the fridge for up to 3 days.

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