As the sun sets and the aromas waft through my kitchen, I find myself transported to the bustling streets of the Mediterranean. Enter the warm embrace of Slow Cooker Chicken Shawarma—a dish that’s as comforting to make as it is to enjoy. This easy recipe turns simple chicken thighs into flavorful, tender bites that you can effortlessly transform into a dazzling meal perfect for weeknight dinners. With minimal prep and the allure of your slow cooker doing the heavy lifting, this shawarma not only saves you time but also brings a touch of exotic flair to your table. Plus, it’s wonderfully versatile, allowing you to customize spice levels and fresh toppings to your heart’s content. Are you ready to savor the magic of homemade shawarma? Let’s dive into this delicious world together! Why is Slow Cooker Chicken Shawarma Incredible? Flavorful chicken shawarma brings the rich tastes of the Mediterranean right into your kitchen. Ease of preparation means less time worrying and more time enjoying great food with family. Customizable spice levels allow you to cater this dish to your taste preferences, making it a perfect fit for everyone at the table. With minimal hands-on time, you can set it and forget it, savoring the mouthwatering aromas that fill your home. Plus, it’s perfect for weeknight dinners, elevating your meals while minimizing effort—just like our delightful Garlic Parmesan Chicken or easy Cream Cheese Chicken recipes! Chicken Shawarma Ingredients • Dive into the delightful world of Chicken Shawarma with this essential ingredient list. Chicken Thighs – Boneless, skinless thighs provide a tender and flavorful base for your dish. Onion – Sweetens the shawarma as it caramelizes at the bottom of the slow cooker. Greek Yogurt – Acts as a creamy marinade; substitute with non-dairy yogurt for a vegan-friendly option. Fresh Lemon Juice – Brightens the flavors and helps tenderize the chicken. Garlic – Fresh minced garlic delivers an aromatic punch that’s truly irresistible. Spices (Paprika, Cumin, Black Pepper, Turmeric, Cinnamon, Red Pepper Flakes, Salt) – This spice blend creates the signature flavor profile; feel free to experiment with smoked paprika for an added depth! For Yogurt Sauce Greek Yogurt – The creamy base for the sauce, perfect for cooling down the flavorful chicken. Cucumber – Adds freshness and crunch to the sauce. Garlic – Enhances the sauce’s flavor; use fresh for the best result. Cumin – Adds warmth and an earthy taste to balance the coolness of the yogurt. Lemon Juice – Brightens the sauce, echoing the marinade’s citrus notes. For Serving Pitas – Soft pockets perfect for wrapping around your tasty chicken. Fresh Toppings (Lettuce, Red Onion, Cucumbers, Tomatoes) – Customize your shawarma with your favorite fresh veggies for added texture and flavor. Step‑by‑Step Instructions for Slow Cooker Chicken Shawarma Step 1: Prepare the Marinade In a mixing bowl, whisk together 1 cup of Greek yogurt, 3 tablespoons of fresh lemon juice, 4 minced garlic cloves, and your choice of spices including 2 teaspoons each of paprika, cumin, and turmeric, along with 1 teaspoon of cinnamon, black pepper, red pepper flakes, and salt. This marinade will infuse your chicken shawarma with incredible flavor. Step 2: Marinate the Chicken Coat 2 pounds of boneless, skinless chicken thighs thoroughly with the marinade. Place the chicken in a resealable bag or a covered container, ensuring all pieces are well-coated. Refrigerate for at least 4 hours, but ideally overnight, so the flavors meld beautifully and the chicken becomes tender. Step 3: Prepare the Slow Cooker Slice 1 medium onion and layer the slices at the bottom of the slow cooker. This will not only add sweetness but also create a perfectly caramelized base for your chicken shawarma. Make sure the onion is spread evenly to support even cooking. Step 4: Cook the Chicken Place the marinated chicken thighs on top of the onions in the slow cooker. Cover with the lid and set it to cook on high for 3-4 hours or on low for 4-6 hours. The chicken is done when it’s incredibly tender and can be easily shredded with a fork. Step 5: Shred the Chicken Once the chicken is fully cooked, carefully remove it from the slow cooker and use two forks to shred it into bite-sized pieces. Return the shredded chicken to the slow cooker and mix it with the juices for an additional 10 minutes to enhance the flavors. Step 6: Make the Yogurt Sauce While the chicken marinates and cooks, prepare the yogurt sauce. In a separate bowl, combine 1 cup of Greek yogurt, 1 grated cucumber, 1 minced garlic clove, 1 teaspoon of cumin, and the juice from 1 lemon. Mix well and refrigerate until ready to serve; this cooling sauce perfectly balances the warm flavors of the chicken shawarma. Step 7: Assemble and Serve Warm up your pitas by wrapping them in foil and placing them in a preheated oven at 350°F for about 10 minutes. Let everyone assemble their own chicken shawarma by filling the pitas with shredded chicken, a generous drizzle of yogurt sauce, and an array of fresh toppings like lettuce, red onion, cucumbers, and tomatoes. Enjoy a delightful, memorable meal with family or friends! How to Store and Freeze Chicken Shawarma Fridge: Store leftover Chicken Shawarma in an airtight container for up to 3 days. The flavors actually deepen, making it even more delicious on the second day! Freezer: For longer storage, freeze shredded Chicken Shawarma in a freezer-safe bag for up to 2 months. Be sure to squeeze out excess air to prevent freezer burn. Reheating: To reheat, thaw in the fridge overnight, then warm in a microwave or skillet until heated through. Add a splash of water or broth if needed to restore moisture. Yogurt Sauce Storage: Keep the yogurt sauce separate in a container for up to 5 days. Stir well before serving to revive its creamy texture. Make Ahead Options These Slow Cooker Chicken Shawarma are perfect for meal prep enthusiasts! You can marinate the chicken thighs in the yogurt mixture up to 24 hours in advance, allowing the flavors to deeply penetrate the meat. Simply store the marinated chicken in a resealable bag or covered container in the refrigerator. The yogurt sauce can also be prepared and refrigerated up to 5 days ahead of time to save you effort on the day of serving. When you’re ready to cook, layer the sliced onions in the slow cooker, add the marinated chicken, and set it to your desired cooking time. This way, you’ll enjoy delicious, homemade chicken shawarma with minimal hassle! Chicken Shawarma Variations & Substitutions Feel free to explore these delightful twists that will make your homemade Chicken Shawarma personal and even more enjoyable! Dairy-Free: Substitute Greek yogurt with coconut or almond-based yogurt to create a creamy marinade without dairy. Spicy Twist: Amp up the heat by adding extra red pepper flakes or a spoonful of your favorite hot sauce into the marinade. Herb-Infused: Mix in finely chopped fresh herbs like parsley or cilantro for a fresh and vibrant flavor boost. Veggie Version: Swap chicken for hearty vegetables such as zucchini, eggplant, and bell peppers for a delightful vegetarian shawarma. Lemon Zest: Add lemon zest in the marinade to ramp up the citrus brightness and enhance the dish’s overall freshness. Smoky Flavor: Incorporate a little bit of smoked paprika, and you’ll transform the shawarma into a barbecue-inspired delight that’ll impress everyone. For additional serving ideas, pair your shawarma with refreshing sides like a Mediterranean salad or warm pita bread. Meals like Garlic Parmesan Chicken and Cranberry Chicken Savory also complement the flavors of shawarma beautifully! Don’t hesitate to be adventurous; let your taste buds guide you on this delicious journey! What to Serve with Slow Cooker Chicken Shawarma Elevate your Shawarma experience with delightful sides and complements that harmonize beautifully with this Mediterranean feast. Creamy Hummus: A classic dip made from blended chickpeas, tahini, and lemon juice; it adds a nutty richness that pairs wonderfully with the spice of the shawarma. Tabbouleh Salad: A refreshing bulgur salad filled with parsley, mint, tomatoes, and lemon; it brings brightness and a crisp texture that complements the savory chicken beautifully. Grilled Vegetables: Lightly charred zucchini, bell peppers, and eggplant offer a smoky flavor and satisfying bite, enhancing the overall dish with earthy notes. Pineapple Mint Cooler: This refreshing drink combines pineapple juice with fresh mint and soda; it’s a sweet and tangy contrast to the savory shawarma, keeping your palate refreshed. Stuffed Grape Leaves: These tender rolls filled with rice, herbs, and sometimes meat introduce a delightful textural variety and a burst of Mediterranean flavors. Garlic Yogurt Sauce: Enhance your meal further with a drizzle of this creamy sauce; it mirrors the yogurt sauce from the shawarma, providing a cooling counterpart to the spices. With these additions, your Slow Cooker Chicken Shawarma will shine even brighter at the dinner table, making every bite a joyous celebration of flavor! Expert Tips for Chicken Shawarma Marinate Overnight: Allowing the chicken to marinate overnight enhances flavor and tenderness, making each bite deliciously satisfying. Check the Chicken: Before shredding, ensure the chicken is fork-tender. It should pull apart easily; if not, give it a bit more cooking time. Avoid Dry Chicken: If using chicken breasts instead of thighs, check frequently to avoid dryness. Adjust cooking time accordingly for juiciness. Make It Your Own: Try different spice variations to customize your chicken shawarma. Add ingredients like harissa for extra heat or smoked paprika for depth! Serve Fresh: Assemble shawarma with fresh toppings right before serving to maintain the crunch and vibrant flavors. Enjoy your homemade chicken shawarma experience! Slow Cooker Chicken Shawarma Recipe FAQs What type of chicken should I use for Chicken Shawarma? Absolutely! For the best flavor and tenderness, I recommend boneless, skinless chicken thighs. They are juicy and easy to shred after cooking, making them perfect for shawarma. If you prefer a leaner option, you can use chicken breasts, but be cautious as they can dry out more easily. How do I store leftover Chicken Shawarma? Leftover Chicken Shawarma can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen after a day, making it even more enjoyable the next time you heat it up. Just be sure to let it cool before sealing to avoid moisture buildup. Can I freeze Chicken Shawarma? Yes, you can! To freeze Chicken Shawarma, allow the shredded chicken to cool completely, then place it in a freezer-safe bag. Squeeze out the excess air to prevent freezer burn, and store it in the freezer for up to 2 months. When you’re ready to enjoy it, simply thaw in the refrigerator overnight and reheat thoroughly. What if my Chicken Shawarma is dry? Don’t worry, it happens! If you find your Chicken Shawarma is too dry, try serving it with extra yogurt sauce to add moisture. Also, next time, ensure you are checking the chicken for tenderness before shredding; it should pull apart easily. If using chicken breasts, consider adjusting the cooking time to avoid drying out. Can I make Chicken Shawarma gluten-free? Very! Just be sure to use gluten-free pitas or wraps for serving. Additionally, check that all your spices and ingredients, especially store-bought ones like yogurt, are gluten-free. This way, you can enjoy the delicious flavors of Chicken Shawarma without worrying about gluten. How long should I marinate the chicken? I often recommend marinating the chicken overnight for optimal flavor infusion. However, if you’re short on time, a minimum of 4 hours will still enhance the taste significantly. Just remember that the longer it sits in the marinade, the better it will be! Savory Chicken Shawarma: Flavorful, Easy Homemade Delight This easy Chicken Shawarma recipe delivers flavorful, tender bites with Mediterranean flair, perfect for weeknight dinners. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 4 hours hrsMarinating Time 4 hours hrsTotal Time 8 hours hrs 15 minutes mins Servings: 4 servingsCourse: ChickenCuisine: MediterraneanCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? Chicken Shawarma Ingredients2 pounds Boneless Skinless Chicken Thighs provides tender and flavorful base1 medium Onion sliced for caramelization1 cup Greek Yogurt for marinade3 tablespoons Fresh Lemon Juice to tenderize the chicken4 cloves Garlic freshly minced2 teaspoons Paprika part of spice blend2 teaspoons Cumin part of spice blend1 teaspoon Black Pepper part of spice blend1 teaspoon Turmeric part of spice blend1 teaspoon Cinnamon part of spice blend1 teaspoon Red Pepper Flakes part of spice blend1 teaspoon Salt part of spice blendYogurt Sauce Ingredients1 cup Greek Yogurt creamy base1 medium Cucumber grated1 clove Garlic minced1 teaspoon Cumin for sauce1 tablespoon Lemon Juice to brighten flavorsServing Ingredients4 pieces Pitas for wrappingFresh Toppings such as Lettuce, Red Onion, Cucumbers, Tomatoes Equipment Slow Cooker Method Preparation StepsIn a mixing bowl, whisk together Greek yogurt, lemon juice, minced garlic, and spices.Coat the chicken thighs with the marinade, place in a container, and refrigerate for at least 4 hours or overnight.Slice the onion and layer it at the bottom of the slow cooker.Place the marinated chicken thighs on top of the onions. Cook on high for 3-4 hours or low for 4-6 hours.Once cooked, shred the chicken with forks and mix it back with the juices in the slow cooker for 10 minutes.In a separate bowl, combine Greek yogurt, grated cucumber, minced garlic, cumin, and lemon juice. Mix and refrigerate.Warm pitas in the oven and let everyone assemble shawarma with chicken, yogurt sauce, and fresh toppings. Nutrition Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 32gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 700mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 2mg NotesMarinate overnight for better flavor. Ensure chicken is fork-tender before shredding. Adjust cooking time for chicken breasts to avoid dryness. Tried this recipe?Let us know how it was!
