Name: Slow Cooker Chicken Shawarma Recipe
Prep time: 15 min
Cook time: PT-490150H30M30S
Total time: PT-490150H30M30S
Cuisine: Middle Eastern
Ingredients: 2 1/2–3 lbs boneless, skinless chicken thighs; 1/2 cup plain whole-milk yogurt (or thick dairy-free yogurt); 3 tablespoons olive oil, divided; 4 large garlic cloves, minced; 1 tablespoon fresh lemon zest; 1/4 cup lemon juice; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 2 teaspoons smoked paprika (or sweet paprika); 1 teaspoon ground turmeric; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground cardamom (optional but recommended); 1 1/2 teaspoons kosher salt, plus more to taste; 1/2 teaspoon black pepper; 1 large yellow onion, thinly sliced; Warm pita or flatbreads; Chopped tomatoes; Cucumbers; Lettuce; Pickles; Red onion; Parsley; Garlic yogurt sauce (1 cup yogurt + 1 grated garlic clove + lemon juice + salt); Tahini-lemon sauce

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Introduction

Slow Cooker Chicken Shawarma brings the rich, aromatic flavors of Middle Eastern cuisine right to your kitchen with minimal effort. Tender, juicy chicken thighs are marinated in a flavorful blend of spices and yogurt, then slow-cooked to perfection before finishing with a delightful crisp. It’s an easy, delicious meal perfect for any day of the week.

A black bowl filled with three main layers: the bottom layer has shredded cooked chicken in a reddish-brown sauce with visible spices, the middle layer is a mix of finely chopped red onions, diced tomatoes, and green cilantro leaves creating a fresh, colorful topping, and the top layer on the right side features two folded white pita breads resting beside the chicken and fresh salad. The bowl is placed on a wooden surface with a blurred white marbled texture background and an out-of-focus bowl of sliced red peppers behind. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2–3 lbs boneless, skinless chicken thighs
1/2 cup plain whole-milk yogurt (or thick dairy-free yogurt)
3 tablespoons olive oil, divided
4 large garlic cloves, minced
1 tablespoon fresh lemon zest
1/4 cup lemon juice
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons smoked paprika (or sweet paprika)
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom (optional but recommended)
1 1/2 teaspoons kosher salt, plus more to taste
1/2 teaspoon black pepper
1 large yellow onion, thinly sliced
Optional to serve: warm pita or flatbreads, chopped tomatoes, cucumbers, lettuce, pickles, red onion, parsley
Optional sauces: garlic yogurt sauce (1 cup yogurt + 1 grated garlic clove + lemon + salt) or tahini-lemon sauce

Instructions

Step 1: In a large bowl, whisk together the yogurt, 2 tablespoons olive oil, minced garlic, lemon zest, lemon juice, cumin, coriander, paprika, turmeric, cinnamon, cardamom, salt, and pepper. Add the chicken thighs and toss to coat thoroughly. Marinate for 30 minutes at room temperature or cover and refrigerate up to 12 hours for deeper flavor.
Step 2: Scatter the sliced onion evenly in the bottom of the slow cooker. Place the marinated chicken and all the marinade on top of the onions. Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours until the chicken is tender but still holds shape.
Step 3: Transfer the chicken to a cutting board and roughly chop into bite-size pieces, or shred coarsely with two forks. Spoon off excess liquid from the slow cooker, then return the chicken with some onions and juices to moisten as desired.
Step 4: For crispy, caramelized edges, spread the chicken in a single layer on a foil-lined sheet pan. Drizzle with the remaining 1 tablespoon olive oil and broil on the top rack for 5–8 minutes, stirring once halfway through, until browned and crisp at the edges. Alternatively, sear the chicken in a hot skillet for 2–3 minutes per side. Taste and adjust salt and lemon as needed.
Step 5: Warm your pita or flatbreads. Assemble by layering the chicken, then topping with chopped tomatoes, cucumbers, lettuce, pickles, red onion, and parsley. Finish with a drizzle of garlic yogurt or tahini-lemon sauce and a sprinkle of sumac or extra paprika if desired. Serve warm and enjoy!

Tips & Variations

For a dairy-free version, substitute plain thick coconut or almond yogurt for the whole-milk yogurt.
Marinate the chicken overnight for a more intense flavor.
To add heat, include a pinch of cayenne pepper or a dash of chili flakes to the marinade.
If you don’t have a broiler, crisp the chicken in a hot skillet for the edges.
Serve with warm rice or a fresh salad for a complete meal.

Storage

Store leftover chicken shawarma in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently in a skillet or microwave, then crisp briefly under the broiler or in a hot pan to restore the caramelized edges. This dish also freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A black bowl filled with three main layers: the bottom layer is shredded cooked chicken in a reddish-brown sauce with visible texture and moisture, the middle layer is a fresh mix of diced red onions, tomatoes, and green cilantro scattered on top of the chicken, and the top layer features two pieces of folded white flatbread placed on one side. The bowl is placed on a wooden table with a blurred background showing small bowls of fresh vegetables. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can use boneless, skinless chicken breasts, but thighs tend to stay juicier and more flavorful during slow cooking. Breasts may cook faster and could dry out if overcooked.

Do I have to marinate the chicken?

Marinating enhances the flavor and tenderness, but if you’re short on time, you can skip or shorten the marinating step. The slow cooker will still produce tasty chicken, though the spices may be less pronounced.