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Slow Cooker Chicken Shawarma

Tender spiced chicken thighs slow-cooked and broiled for crispy edges, served with garlic yogurt sauce and fresh veggies.
Print Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner, Lunch
Cuisine: Mediterranean, Middle Eastern
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Chicken Marinade
  • 2 lbs chicken thighs boneless skinless
  • 0.25 cup olive oil
  • 3 tbsp lemon juice
  • 4 cloves garlic minced
  • 1 tbsp cumin ground
  • 1 tbsp coriander ground
  • 1 tsp turmeric
  • 1 tsp smoked paprika
  • 0.5 tsp cinnamon
  • 0.5 tsp cardamom
  • 1 large yellow onion sliced
Garlic Yogurt Sauce
  • 1 cup Greek yogurt
  • 1 clove garlic grated
  • 1 tbsp lemon juice
  • 1 tbsp fresh dill chopped
Serving
  • 6 pita breads warmed
  • 1 cup cherry tomatoes diced
  • 0.5 cup red onion chopped
  • 0.5 cup feta cheese crumbled

Equipment

  • Slow cooker
  • Baking sheet
  • Mixing bowls
  • Forks for shredding

Method
 

  1. Whisk together olive oil, lemon juice, garlic, and all spices in a small bowl to create a marinade paste.
  2. Place chicken thighs in the slow cooker. Toss with the marinade until coated. Top with sliced yellow onions.
  3. Cover and cook on HIGH for 3-4 hours or LOW for 6-7 hours until chicken is tender.
  4. Remove chicken and shred with forks. Spread onto a baking sheet, drizzle with pan juices, and broil for 3-5 mins until crispy.
  5. Mix Greek yogurt, grated garlic, lemon juice, and herbs to make the white sauce.
  6. Serve chicken on warm pita bread topped with sauce, tomatoes, red onions, and feta cheese.

Notes

Don't skip the broiling step; it adds the essential crispy texture authentic to shawarma. Leftovers store well for 4 days.