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Slow Cooker Chicken Shawarma Recipe

This easy Slow Cooker Chicken Shawarma recipe has tender, spice-infused chicken thighs which cook while you're away. It is ready to pile into warm pitas with a cooling yogurt sauce and fresh veggies.

Prep Time
15 mins
Cook Time
4 hrs
Marinate Time
4 hrs
Total Time
8 hrs 15 mins
Servings: 6
Calories: 379 kcal
Course: Main Course
Cuisine: American

Ingredients

Chicken
  • 2 pounds chicken thighs boneless skinless
  • 1 onion sliced
  • ⅓ cup plain greek yogurt
  • 2 tablespoons fresh lemon juice
  • 3 cloves garlic minced
  • 2 teaspoons paprika sweet or smoked
  • 2 teaspoons ground cumin
  • 1 ½ teaspoons black pepper
  • 1 teaspoon salt
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground cinnamon
  • ½ teaspoon red pepper flakes
Yogurt Sauce
  • 1 cup plain greek yogurt
  • 1 teaspoon garlic minced
  • 2 tablespoons cucumber grated
  • 1 teaspoon cumin
  • 1 tablespoon lemon juice
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ⅛ teaspoon red pepper flakes
For serving
  • pitas lettuce, red onion, cucumbers, tomatoes

Instructions

    Cup of Yum
  1. In a large bowl, whisk together the marinade ingredients: plain Greek yogurt, fresh lemon juice, garlic, paprika, ground cumin, black pepper, salt, ground turmeric, ground cinnamon, and red pepper flakes.
  2. Add the chicken thighs and marinade to a ziploc bag and refrigerate for 4 hours up to overnight.
  3. Slice the onion and put it in the bottom of your slow cooker.
  4. Place your marinated chicken on top of the onions.
  5. Cover and cook on high for 3-4 hours or low for 4-6 hours.
  6. Once the chicken is cooked and tender, remove it from the slow cooker and shred it. Then, put the chicken back into the slow cooker.
  7. While the chicken cooks, make the yogurt sauce. Combine the plain Greek yogurt, minced garlic, grated cucumber, cumin, lemon juice, salt, black pepper, and red pepper flakes. Stir and refrigerate until the chicken is done.
  8. Assemble your pitas with the sauce, chicken, red onion, lettuce, cucumbers and tomatoes.

Notes

  • I
  • often prep this the night before while cleaning up after dinner - it makes the next day so much easier!
  • Try smoked paprika for a deeper taste.
  • You can use chicken breasts instead of thighs, but I find the dark meat has much more flavor.
  • After you shred the chicken put it back in the slow cooker and let it sit for about 10 minutes. This keeps the chicken from drying out.
  • I often prep this the night before while cleaning up after dinner - it makes the next day so much easier!
  • Try smoked paprika for a deeper taste.
  • You can use chicken breasts instead of thighs, but I find the dark meat has much more flavor.
  • After you shred the chicken put it back in the slow cooker and let it sit for about 10 minutes. This keeps the chicken from drying out.

Nutrition Information

Calories 379kcal (19%) Carbohydrates 7g (2%) Protein 30g (60%) Fat 26g (40%) Saturated Fat 7g (35%) Polyunsaturated Fat 5g Monounsaturated Fat 11g Trans Fat 0.1g Cholesterol 150mg (50%) Sodium 624mg (26%) Potassium 472mg (13%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 531IU (11%) Vitamin C 5mg (6%) Calcium 87mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 379

% Daily Value*

Calories 379kcal 19%
Carbohydrates 7g 2%
Protein 30g 60%
Fat 26g 40%
Saturated Fat 7g 35%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 11g 55%
Trans Fat 0.1g 5%
Cholesterol 150mg 50%
Sodium 624mg 26%
Potassium 472mg 10%
Fiber 1g 4%
Sugar 3g 6%
Vitamin A 531IU 11%
Vitamin C 5mg 6%
Calcium 87mg 9%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.