Slow Cooker Chicken Shawarma Recipe

I love my latest Slow Cooker Chicken Shawarma creation. I braised boneless chicken thighs with garlic, lemon juice, and spices like cumin, coriander, and smoked paprika. The dish mixes tender red onions with bright cherry tomatoes and crisp cucumber enhanced by a tangy Greek yogurt dressing for perfect summer meal.

I’ve been experimenting with some new summer recipes and my latest find is this Slow Cooker Chicken Shawarma that I just had to share. I marinate 2 lbs of boneless, skinless chicken thighs in a mix of 3 cloves of minced garlic, 1/4 cup fresh lemon juice and 3 tbsp extra virgin olive oil along with spices like 1 tsp ground cumin, 1 tsp coriander, 1 tsp smoked paprika, 1/2 tsp turmeric and a dash of cayenne pepper.

After tossing in a sliced large red onion and a splash of 1/2 cup chicken broth, I let everything cook low and slow. The result is tender chicken that practically melts in your mouth.

When served with warm flatbreads, a mixed salad of cherry tomatoes and diced cucumber, and a tangy yogurt dressing made with Greek yogurt, lemon juice, garlic and chopped mint, it’s a game-changing dinner experience you really dont wanna miss.

Why I Like this Recipe

I like this recipe because it’s super easy and I can pretty much set it up and forget about it all day. I also love how the slow cooker makes the chicken amazingly tender and juicy after all those hours. The mix of spices in the marinade really wakes up my taste buds and gives the dish a cool kick. Plus, I really appreciate the fresh salad and tangy yogurt dressing that makes everything feel light and well balanced.

Ingredients

• Chicken thighs supply protein and flavor; they’re juicy and low in carbohydrates.
• Garlic gives a sharp taste and boosts immunity while keeping it super flavorful.
• Fresh lemon juice adds tanginess and vitamin C, lifting the overall dish brightness.
• Extra virgin olive oil supplies healthy fats and enhances flavor with its fruity, rich aroma.
• Greek yogurt in the dressing adds creaminess, protein, and a cool, tangy zest.
• Red onion contributes sweet crunch and a mild bite, balancing the spices nicely.
• Cherry tomatoes add a burst of sweetness and juiciness, giving the dish a fresh twist.
• Cucumber brings crunch and hydration while being low in calories, adding a fresh balance.

Ingredient Quantities

• 2 lbs boneless, skinless chicken thighs
• 3 cloves garlic, minced
• 1/4 cup fresh lemon juice
• 3 tbsp extra virgin olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1/2 tsp ground turmeric
• 1/2 tsp cayenne pepper
• Salt and pepper to taste
• 1 large red onion, thinly sliced
• 1/2 cup chicken broth
• Warm flatbreads (as needed for serving)
• Mixed salad greens (for a fresh side salad)
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• For the yogurt dressing: 1 cup plain Greek yogurt
• For the yogurt dressing: 1 tbsp lemon juice
• For the yogurt dressing: 1 clove garlic, minced
• For the yogurt dressing: 2 tbsp chopped fresh mint or dill
• For the yogurt dressing: Salt to taste

How to Make this

1. In a small bowl, mix the garlic, lemon juice, olive oil, cumin, coriander, smoked paprika, turmeric, cayenne, salt and pepper. Toss the chicken thighs in this marinade, making sure they are all well coated.

2. Place the chicken in your slow cooker and top with the thinly sliced red onion. Pour the chicken broth over everything.

3. Cover the slow cooker and let it cook on low for about 6-7 hours or on high for 3-4 hours until the chicken gets super tender.

4. While the chicken cooks, prep your salad by tossing together the mixed greens, cherry tomatoes, and diced cucumber.

5. For the yogurt dressing, stir together the Greek yogurt, lemon juice, garlic and chopped mint or dill in a bowl. Add a pinch of salt to taste.

6. Once the chicken is done, use two forks to shred it right in the slow cooker so it absorbs all those yummy juices.

7. Warm up the flatbreads either on a skillet or in the microwave until they are soft and ready to serve.

8. Serve the shredded chicken on the warm flatbreads, add a good helping of the fresh salad, and drizzle that tangy yogurt dressing over the top.

9. Enjoy your meal while it’s hot and savor every bite of this delicious slow cooker chicken shawarma dish.

10. If you like, you can squeeze a little extra lemon juice over the top for an extra zing before serving.

Equipment Needed

1. Small bowl for mixing the marinade
2. Measuring cups and spoons
3. Slow cooker
4. Cutting board and knife for slicing the red onion, dicing cucumber, and halving cherry tomatoes
5. Fork for shredding the chicken in the slow cooker
6. Another bowl for whipping up the yogurt dressing
7. Salad bowl for tossing the mixed greens, tomatoes, and cucumber
8. Skillet or microwave for warming the flatbreads

FAQ

Slow Cooker Chicken Shawarma Recipe Substitutions and Variations

• If you dont have chicken thighs, you can use chicken breasts instead but watch your cooking time so they dont dry out
• You can switch smoked paprika with regular paprika plus a pinch of chipotle powder for a similar flavor kick
• If extra virgin olive oil isn’t available, avocado oil or even canola oil will work as a good alternative
• For the plain Greek yogurt in the dressing, sour cream or a mix of yogurt with a splash of milk can be used

Pro Tips

1. Try marinating the chicken for a few extra hours or even overnight if possible. This helps the flavors really sink in, making the chicken extra tasty.
2. When shredding the chicken, use two forks to pull it apart right in the slow cooker so it soaks up all the juices perfectly. It makes a diff’rent texture that’s super yummy.
3. Toasting the flatbreads on a dry skillet for a minute or two before serving gives a nice crisp outer layer while keeping them soft inside.
4. For extra flavor, add a splash more lemon juice over everything before eating. It really brightens up the dish and gives that extra zing.