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Slow Cooker Chicken Shawarma

Tender, spiced chicken thighs slow-cooked to perfection and finished under the broiler for crispy edges. Served with a tangy garlic yogurt sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Lunch
Cuisine: Healthy, Middle Eastern
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Marinade
  • 2 lbs boneless skinless chicken thighs
  • 2 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 4 cloves garlic minced
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tsp smoked paprika
  • 1 tsp turmeric
  • 0.5 tsp cinnamon
  • 0.25 tsp cayenne pepper optional
  • 1 tsp salt
  • 1 large red onion sliced thinly
Garlic Yogurt Sauce
  • 1 cup Greek yogurt plain
  • 1 tbsp lemon juice
  • 2 cloves garlic grated
  • 1 tbsp tahini optional
Serving
  • 6 pita breads warmed
  • 1 head romaine lettuce chopped

Equipment

  • Slow Cooker (Crockpot)
  • Baking sheet
  • Mixing bowls

Method
 

  1. In a small bowl, whisk together olive oil, lemon juice, garlic, and all spices to form a paste.
  2. Place chicken thighs in the slow cooker. Pour spice paste over chicken and toss to coat evenly. Top with sliced onions.
  3. Cover and cook on LOW for 5-6 hours or HIGH for 2-3 hours.
  4. Preheat oven broiler. Remove chicken and onions from the pot and shred the meat.
  5. Spread shredded chicken and onions on a baking sheet. Drizzle with a little juice from the pot. Broil for 3-5 minutes until edges are crispy.
  6. Whisk together yogurt, garlic, and lemon juice for the sauce.
  7. Assemble wraps with pita, lettuce, chicken, and a generous drizzle of sauce.

Notes

Use chicken thighs for the best moisture; breasts will dry out.