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slow-cooker-chicken-shawarma-wrap-plate

Slow Cooker Chicken Shawarma

Tender, boldly spiced chicken thighs slow cooked in a cumin and paprika yogurt marinade, then shredded and served in warm pitas with creamy cucumber yogurt sauce and fresh vegetables.
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Prep Time 15 minutes
Cook Time 4 hours
Marinate Time 4 hours
Total Time 8 hours 15 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: Mediterranean, Middle Eastern
Calories: 379
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless skinless chicken thighs
  • 1 medium onion sliced
  • 0.33 cup plain Greek yogurt full-fat recommended
  • 2 tbsp fresh lemon juice freshly squeezed
  • 3 garlic cloves minced
  • 2 tsp paprika sweet or smoked
  • 2 tsp ground cumin
  • 1.5 tsp black pepper
  • 1 tsp salt
  • 0.5 tsp ground turmeric
  • 0.5 tsp ground cinnamon
  • 0.5 tsp red pepper flakes reduce to 1/4 tsp for milder heat
  • 1 cup plain Greek yogurt for yogurt sauce
  • 1 tsp garlic minced, for yogurt sauce
  • 2 tbsp cucumber grated, for yogurt sauce
  • 1 tsp ground cumin for yogurt sauce
  • 1 tbsp fresh lemon juice for yogurt sauce
  • 0.25 tsp salt for yogurt sauce
  • 0.25 tsp black pepper for yogurt sauce
  • 0.125 tsp red pepper flakes for yogurt sauce
  • pitas, lettuce, red onion, cucumbers, tomatoes for serving

Equipment

  • Slow cooker
  • Large mixing bowl
  • Zip-lock bag
  • Two forks for shredding
  • Small Bowl (for yogurt sauce)

Method
 

  1. In a large bowl, whisk together the Greek yogurt, fresh lemon juice, minced garlic, paprika, ground cumin, black pepper, salt, turmeric, cinnamon, and red pepper flakes until fully combined.
  2. Add the chicken thighs to a large zip-lock bag and pour the marinade over them. Seal and massage to coat every piece well. Refrigerate for at least 4 hours, or overnight for best results.
  3. Slice the onion and lay the slices in an even layer across the bottom of your slow cooker.
  4. Place the marinated chicken thighs on top of the onions in a single layer. Cover and cook on high for 3 to 4 hours, or on low for 4 to 6 hours, until the chicken is fall-apart tender.
  5. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and let it sit for 10 minutes to absorb the cooking juices.
  6. While the chicken cooks, prepare the yogurt sauce by combining Greek yogurt, minced garlic, grated cucumber, cumin, lemon juice, salt, black pepper, and red pepper flakes in a small bowl. Stir well and refrigerate until ready to serve.
  7. Warm pitas for 10 to 15 seconds in the microwave wrapped in a damp paper towel. Assemble shawarma with shredded chicken, yogurt sauce, red onion, lettuce, cucumbers, and tomatoes.

Notes

Marinating overnight gives the deepest flavor. Smoked paprika adds extra depth. Chicken thighs are strongly preferred over breasts for juiciness. Return shredded chicken to the slow cooker for 10 minutes before serving to keep it moist.