I recently prepared a Slow Cooker Chicken Shawarma that charmed my palate with flavors of garlic, lemon, cumin, and smoked paprika. The dish features tender chicken thighs accompanied by a crisp salad mixed with tomatoes, cucumbers, and a tangy Greek yogurt sauce. Soft flatbreads add the perfect finishing touch indeed.

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I recently discovered the perfect summer dish, my Slow Cooker Chicken Shawarma, and I just love how simple it is. I start off using 2 lbs boneless, skinless chicken thighs slathered in a mix of garlic, lemon juice, olive oil, cumin, coriander, smoked paprika, turmeric, and a bit of cinnamon.

Trust me, the blend of spices really transforms the chicken into a flavor explosion that pairs so well with fresh mixed greens, diced cucumber, chopped tomatoes and thinly sliced red onion. I even whip up a tangy Greek yogurt sauce with a garlic clove, lemon juice and freshly chopped mint to add that extra measure of zest.

Once all the ingredients are in the slow cooker with a bit of chicken broth, it comes together beautifully. Finish it off with some warm flatbreads made with flour, yeast, salt, warm water and olive oil and you have a weeknight dinner worth talking about.

Why I Like this Recipe

I love this recipe because the slow cooker makes my chicken so tender it practically falls apart, and the spices just pop. I really enjoy the mix of fresh salad, cool yogurt sauce and warm flatbreads that gives every bite a perfect balance of flavors. It’s also really simple to make which means even on busy weeknights I can whip up something delicious without a ton of fuss. Lastly, the vibrant taste from the garlic, lemon, and spices makes me feel like I’m eating a gourmet meal even though its super easy to prepare.

Ingredients

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Chicken thighs: high in protein, juicy texture, essential for a flavorful dish.
Garlic: rich in flavor, natural antibiotic effect, adds a mellow kick.
Lemon juice: sour and tangy that livens up your cooking with a bright burst.
Olive oil: a healthy fat that deepens flavors and gives a smooth texture.
Mixed greens: fiber rich, colorful veggies that add crunch and nutrients to salads.
Greek yogurt: tangy, creamy base for sauces loaded with protein and probiotics.
Flatbreads: basics like flour and yeast create homemade bread that absorbs sauces wonderfully.
Spices blend: cumin, coriander, paprika, and cinnamon create warm aromatic flavor layers ideal for shawarma.

Ingredient Quantities

2 lbs boneless, skinless chicken thighs

3 cloves garlic, minced

Juice of 1 lemon (about 3 Tbsp)

2 Tbsp olive oil

2 tsp ground cumin

2 tsp ground coriander

1.5 tsp smoked paprika

1/2 tsp turmeric powder

1/2 tsp ground cinnamon

Salt and pepper to taste

1/4 cup chicken broth

2 cups mixed greens (for the salad)

1 cucumber, diced

2 tomatoes, chopped

1 small red onion, thinly sliced

1 cup Greek yogurt (for the sauce)

1 garlic clove, grated (for the sauce)

1 Tbsp lemon juice (for the sauce)

2 Tbsp chopped fresh mint or parsley (for the sauce)

Additional salt and pepper to season the yogurt sauce

2 cups all-purpose flour (for the flatbreads)

1 tsp active dry yeast (for the flatbreads)

1/2 tsp salt (for the flatbreads)

3/4 cup warm water (for the flatbreads)

1 Tbsp olive oil (for the flatbreads)

How to Make this

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1. In a small bowl, mix together the minced garlic, lemon juice, olive oil, cumin, coriander, smoked paprika, turmeric, cinnamon, salt, pepper, and chicken broth. Rub this all over the chicken thighs and pop them into your slow cooker.

2. Cover the slow cooker and let the chicken cook on low for about 6-8 hours or on high for 3-4 hours until it’s super tender.

3. While the chicken is cooking, toss your mixed greens, diced cucumber, chopped tomatoes, and thinly sliced red onion together in a bowl to make a fresh salad.

4. For the yogurt sauce, combine the Greek yogurt, grated garlic, lemon juice, chopped mint or parsley, and a pinch of salt and pepper in a small bowl. Give it a good mix and set aside in the fridge.

5. Next up, make the flatbread dough. In a large bowl, stir together the flour, active dry yeast, salt, warm water and olive oil until a soft dough forms.

6. Knead the dough on a lightly floured surface for about 5 minutes until it’s smooth. Then cover it with a damp towel and let it rest for 30 minutes.

7. After the dough has rested, divide it into small balls and roll each one out into thin rounds.

8. Heat a non-stick skillet over medium heat and cook each of your flatbreads for around 2 minutes a side until they get some nice brown spots.

9. When the chicken is done, take it out of the slow cooker and shred it using two forks.

10. To serve, layer the shredded chicken on the warm flatbreads, top with the salad and drizzle over the tuneful yogurt sauce. Enjoy your awesome meal!

Equipment Needed

1. Small mixing bowl for combining the garlic marinade
2. Slow cooker to cook the chicken
3. Medium bowl to toss and mix the salad ingredients
4. Another small bowl to mix the yogurt sauce
5. Large bowl for stirring together the flatbread dough
6. A lightly floured countertop or cutting board for kneading the dough
7. Rolling pin to roll out the dough into thin rounds
8. Non-stick skillet to cook the flatbreads
9. Two forks to shred the cooked chicken

These are the basic tools you’ll need to whip up this meal.

FAQ

Q: Can I use chicken breasts instead of thighs?

A: Yes you can, but chicken thighs stay more tender in the slow cooker so they are recommended.

Q: How long should I cook it in the slow cooker?

A: Cook the chicken on low for about 4 to 6 hours until it's tender and full of flavor.

Q: Can I tweak the spice amounts?

A: Sure, feel free to adjust the spices based on your taste, just keep a balance so it dont get too overpowering.

Q: Do I prepare the yogurt sauce and flatbreads ahead of time?

A: Yes, you can make the yogurt sauce in advance and even prepare the flatbread dough ahead, just let it rise a bit longer if needed.

Q: What’s the best way to serve this dish?

A: I like to serve the chicken with a crisp salad of mixed greens, cucumber, tomatoes, red onion, and a side of warm flatbreads.

Slow Cooker Chicken Shawarma Recipe Substitutions and Variations

Instead of using boneless, skinless chicken thighs, you can opt for chicken breasts. They cook quicker but watch out because they might dry out if overcooked.
If you don’t have Greek yogurt for the sauce, try using plain yoghurt or even sour cream to get that creamy texture.
For the flatbreads, you can swap all-purpose flour with whole wheat flour. The bread might end up a bit denser but it gives a nuttier flavour.
When you’re out of chicken broth, vegetable broth works just as well in keeping the dish moist and flavorful.
If fresh mint or parsley is hard to find for the sauce, dried herbs can be used instead. Just use half the amount because they are more concentrated.

Pro Tips

1. If ya got time, let the chicken marinate in the spice mix a little longer before tossin’ it into the slow cooker—it really boosts the flavors.
2. When workin’ on the flatbread dough, knead it well and let it chill out for a bit longer than the recipe says if it seems too sticky or rough. It’ll help make your flatbreads softer.
3. Taste your sauce and salad as you go. Since everyone’s tastes differ, add a bit more salt or lemon juice if needed to keep things balanced.
4. Watch the heat on your skillet for the flatbreads. If it’s too hot, you risk burnin’ them fast, so adjust the temperature so they get nice brown spots without charring.