The comforting aroma of spices wafting through my kitchen is a gentle reminder of my favorite Middle Eastern street food. Today, I’m excited to share my Easy Slow Cooker Chicken Shawarma, a recipe that effortlessly brings those vibrant flavors right to your table. With minimal fuss and maximum flavor, this dish transforms juicy chicken thighs into tender bites perfect for filling warm pitas. The creamy yogurt sauce beautifully balances the spices, turning a hectic weeknight into a delectable experience. Not only is this shawarma a fantastic crowd-pleaser, but it’s also a make-ahead marvel, ensuring you can enjoy more time with family and less time in the kitchen. Curious about how to whip up this delightful dish? Let’s dive in!
Why is this shawarma so irresistible?
Unmatched Ease: With just a few minutes of prep, this slow cooker recipe does all the heavy lifting for you, making it perfect for busy weeknights.
Flavor Explosion: Each bite bursts with the authentic spices of Middle Eastern cuisine, ensuring your taste buds do a happy dance!
Crowd-Pleasing Perfection: This dish is a family favorite, appealing to both kids and adults alike. Everyone loves a flavorful meal tucked inside warm pita!
Make-Ahead Marvel: Prep it in advance, so when dinner time rolls around, all you need to do is assemble and serve, giving you time to enjoy with loved ones. For even more easy ideas, check out my Mini Baked Chicken Tacos or Garlic Parmesan Chicken Pasta.
Versatile Meal: Perfect as a sandwich filling or served over rice, this shawarma is adaptable to suit everyone’s preferences!
Slow Cooker Chicken Shawarma Ingredients
• To create the perfect Slow Cooker Chicken Shawarma, gather these essential ingredients that will leave your taste buds craving more!
For the Marinade and Chicken
- Chicken Thighs – Boneless, skinless thighs are ideal for their juicy texture, but chicken breasts can be swapped in for a leaner option.
- Plain Greek Yogurt – Serves as a creamy base for the marinade and yogurt sauce, adding a touch of tanginess.
- Fresh Lemon Juice – Brightens the dish with a zesty flavor that enhances both the marinade and the sauce.
- Garlic – Freshly minced for a burst of flavor in both the marinade and the accompanying yogurt sauce.
- Paprika – Use sweet or smoked for different flavor profiles and vibrant color.
- Ground Cumin – Essential for that warm, earthy taste synonymous with authentic shawarma.
- Black Pepper – Adds subtle heat and depth to the flavor profile.
- Salt – A must for amplifying the overall taste.
- Ground Turmeric – Not only provides a warm hue but also contributes a unique earthy flavor.
- Ground Cinnamon – Introduces a warm hint of sweetness that complements the spices.
- Red Pepper Flakes – Spice it up by adding a little heat, adjusting to your personal preference.
For the Yogurt Sauce
- Cucumber – Grated for freshness, it helps balance the rich flavors of the shawarma.
For Serving
- Lettuce, Red Onion, Tomatoes – Optional fresh toppings that add texture and flavor, making sure everyone can customize their meal!
Step‑by‑Step Instructions for Easy Slow Cooker Chicken Shawarma
Step 1: Prepare Marinade
In a medium bowl, whisk together 1 cup of plain Greek yogurt, ¼ cup of fresh lemon juice, 4 minced garlic cloves, 1 tablespoon of paprika, 1 tablespoon of ground cumin, 1 teaspoon of black pepper, 1 teaspoon of salt, 1 teaspoon of ground turmeric, ½ teaspoon of ground cinnamon, and ½ teaspoon of red pepper flakes until you achieve a smooth and well-combined marinade.
Step 2: Marinate Chicken
Place 2 pounds of boneless, skinless chicken thighs into a large ziplock bag and pour the marinade over them. Seal the bag tightly, ensuring the chicken is fully coated. Refrigerate for at least 4 hours or, for best results, overnight. This allows the flavors to penetrate the meat, ensuring flavorful** slow cooker chicken shawarma**.
Step 3: Prepare Slow Cooker
Slice 1 medium onion into rings and lay them evenly at the bottom of your slow cooker. This creates a flavor base as the onions caramelize, adding depth to the chicken shawarma. Ensure your slow cooker is plugged in and ready for cooking as the onions start to soften.
Step 4: Cook Chicken
Retrieve the marinated chicken from the refrigerator and place it on top of the onion layer in the slow cooker. Cover with the lid and cook on high for 3 to 4 hours or on low for 4 to 6 hours, until the chicken is tender and easily shreds with a fork. The chicken should reach an internal temperature of at least 165°F.
Step 5: Shred Chicken
After cooking, carefully remove the chicken from the slow cooker using tongs and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker, mixing it with the juices to keep it moist and flavorful. Allow it to sit for about 10 minutes to soak up the flavors.
Step 6: Make Yogurt Sauce
In a separate bowl, combine 1 cup of plain Greek yogurt, 1 finely grated cucumber, 2 minced garlic cloves, 1 teaspoon of cumin, 2 tablespoons of fresh lemon juice, ½ teaspoon of salt, and ½ teaspoon of black pepper. Mix well, then refrigerate the yogurt sauce until serving to allow the flavors to meld beautifully.
Step 7: Assemble Shawarma
Warm up pitas in the oven or on a skillet until soft and slightly toasted. Fill each pita with a generous amount of the shredded chicken from your slow cooker, topped with a drizzle of yogurt sauce. Add fresh toppings like shredded lettuce, sliced tomatoes, and red onions to customize your easy slow cooker chicken shawarma before serving.
Make Ahead Options
Preparing your Easy Slow Cooker Chicken Shawarma in advance can save you precious time on busy weeknights! Start by marinating the chicken thighs in the yogurt mixture up to 24 hours in advance; simply place the marinated chicken in a ziplock bag and refrigerate it until you’re ready to cook. You can also slice the onion and keep it in the refrigerator a day ahead. When it’s time to serve, just layer the onions in your slow cooker, add the marinated chicken, and cook on high for 3-4 hours or low for 4-6 hours. This method ensures that your chicken shawarma is just as flavorful and tender, allowing you to enjoy a delicious meal with minimal effort!
How to Store and Freeze Slow Cooker Chicken Shawarma
Refrigeration: Store leftover chicken shawarma in an airtight container in the fridge for up to 3 days, ensuring it retains its amazing flavors.
Freezing: Allow the chicken to cool completely, then freeze in a ziplock bag or airtight container for up to 3 months. Label with the date for easy tracking.
Reheating: Thaw frozen chicken in the fridge overnight. Reheat gently in a skillet or microwave until heated through, adding a splash of water or broth to keep it moist.
Yogurt Sauce Storage: Keep the yogurt sauce in a separate container in the fridge for up to 5 days, allowing flavors to develop further!
What to Serve with Easy Slow Cooker Chicken Shawarma
Creating a full meal around this delightful dish is a delicious way to elevate your dining experience.
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Warm Pita Bread: Soft and fluffy, perfect for scooping up tender chicken and cooling yogurt sauce, enriching every bite with comforting warmth.
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Crispy Roasted Vegetables: A medley of colorful seasonal veggies roasted to perfection adds a satisfying crunch and depth of flavor that contrasts beautifully with the shawarma.
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Tabbouleh Salad: This vibrant, herby salad brimming with chopped parsley, tomatoes, and bulgur wheat provides a refreshing and tangy balance to the rich shawarma. It’s a perfect palate cleanser!
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Chickpea Hummus: Creamy and nutty, this classic Middle Eastern dip is perfect for spreading on pita or drizzling over chicken, adding another layer of flavor.
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Pickled Red Onions: Tangy and crisp, these add a zesty kick that brightens each bite while providing a beautiful pop of color on your plate.
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Mint Lemonade: The cool and refreshing flavors of mint and lemon create a perfect drink pairing, cleansing your palate and complementing the spices beautifully.
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Baklava: End your meal on a sweet note with this rich, flaky pastry drizzled in honey. Its sweet, nutty flavor contrasts with the savory shawarma, providing a delightful finish to your dining experience.
Expert Tips for Slow Cooker Chicken Shawarma
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Marinate Overnight: Enhance flavors by letting the chicken marinate overnight. This allows spices to deeply penetrate the meat for the best slow cooker chicken shawarma.
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Use Chicken Thighs: Opting for boneless, skinless thighs ensures juicy meat. Chicken breasts can be substituted but may lead to drier texture.
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Control Spice Levels: Adjust red pepper flakes to your liking for the perfect heat. Remember, it’s easier to add spice than to take it out!
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Let It Rest: After shredding, let the chicken sit in the slow cooker for an extra 10 minutes. This keeps the meat moist and flavorful.
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Customizable Sauce: Feel free to customize the yogurt sauce—add fresh herbs like dill or mint for a refreshing twist on the traditional flavors.
Slow Cooker Chicken Shawarma Variations
Feel free to explore these exciting twists and swaps to make this chicken shawarma even more delightful and tailored to your family’s tastes!
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Breast Option: Replace chicken thighs with boneless, skinless chicken breasts for a leaner dish, though the texture may be slightly drier.
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Herby Yogurt Sauce: Incorporate fresh herbs like dill or mint into the yogurt sauce for a burst of vibrant flavor that brightens every bite.
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Spicy Kick: Add more red pepper flakes or a dash of hot sauce to the marinade for an extra layer of heat that will tantalize spice lovers.
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Flavorful Add-ins: Toss in some chopped bell peppers or fresh spinach to the slow cooker for added nutrition and a pop of color.
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Rice Bowl Variation: Serve the shredded chicken over a bed of fluffy rice instead of pita for a comforting rice bowl experience that’s equally satisfying.
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Greek Inspired: Top the shawarma with feta cheese and olives for a Mediterranean flair that elevates the dish with additional flavors.
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Slow Cooker Veggies: Layer sliced zucchini or eggplant beneath the chicken in the slow cooker for a hearty, veggie-infused meal.
These variations not only enhance flavors but make this recipe versatile. If you’re craving more chicken dishes, don’t hesitate to try my Cheesy Broccoli Chicken and Rice Casserole or check out my equally delicious Thai Peanut Chicken Wraps for different culinary adventures!
Easy Slow Cooker Chicken Shawarma Recipe FAQs
What type of chicken should I use for shawarma?
I recommend using boneless, skinless chicken thighs for the juiciest results. They remain tender during cooking and soak up all the delicious spices. If you prefer, chicken breasts can be used, but do note that they might turn out drier.
How should I store leftover chicken shawarma?
To store leftover chicken shawarma, place it in an airtight container and refrigerate for up to 3 days. To keep it fresh, make sure it cools completely before sealing.
Can I freeze chicken shawarma?
Absolutely! To freeze your slow cooker chicken shawarma, let it cool completely. Transfer it into a ziplock bag or airtight container, ensuring to squeeze out any excess air. It can be frozen for up to 3 months. When you’re ready to enjoy, thaw it in the fridge overnight.
How can I reheat chicken shawarma?
To reheat frozen shawarma, first, thaw it in the refrigerator overnight. Then, warm it gently in a skillet over low heat, adding a splash of water or broth to keep it moist. You can also microwave it on low power, stirring occasionally until heated through.
What are some common problems when making chicken shawarma?
One common issue is the chicken being dry. To avoid this, always use thighs and let it cook until tender. Additionally, after shredding the chicken, let it rest in the slow cooker for about 10 minutes so it can soak up the juices. This will ensure each bite stays juicy and flavorful.
Are there any dietary considerations for this recipe?
Yes! This recipe contains dairy from the Greek yogurt, so be cautious of lactose intolerance. For gluten sensitivity, opt for gluten-free pitas or enjoy the shawarma over rice or salad. Adjust the red pepper flakes according to your spice preference, especially if serving to children or those sensitive to heat.
Melt-in-Your-Mouth Slow Cooker Chicken Shawarma Delight
Ingredients
Equipment
Method
- In a medium bowl, whisk together 1 cup of plain Greek yogurt, ¼ cup of fresh lemon juice, 4 minced garlic cloves, 1 tablespoon of paprika, 1 tablespoon of ground cumin, 1 teaspoon of black pepper, 1 teaspoon of salt, 1 teaspoon of ground turmeric, ½ teaspoon of ground cinnamon, and ½ teaspoon of red pepper flakes until a smooth marinade is formed.
- Place 2 pounds of boneless, skinless chicken thighs into a large ziplock bag and pour the marinade over them. Seal the bag tightly and refrigerate for at least 4 hours or overnight.
- Slice 1 medium onion into rings and lay them at the bottom of your slow cooker.
- Place the marinated chicken on top of the onion layer in the slow cooker. Cover and cook on high for 3 to 4 hours or low for 4 to 6 hours until tender.
- Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and let sit for 10 minutes.
- In a separate bowl, combine 1 cup of plain Greek yogurt, 1 finely grated cucumber, 2 minced garlic cloves, 1 teaspoon of cumin, 2 tablespoons of fresh lemon juice, ½ teaspoon of salt, and ½ teaspoon of black pepper. Mix well and refrigerate.
- Warm pitas, fill with shredded chicken, drizzle with yogurt sauce, and add toppings like lettuce, tomatoes, and red onions.
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