Name: Slow Cooker Chicken Shawarma Recipe
Prep time: 15 min
Cook time: 4 h
Total time: 8 h 15 min
Cuisine: Middle Eastern
Ingredients: 2 pounds boneless, skinless chicken thighs; 1 onion, sliced; 1/3 cup plain Greek yogurt; 2 tablespoons fresh lemon juice; 3 cloves garlic, minced; 2 teaspoons paprika, sweet or smoked; 2 teaspoons ground cumin; 1 1/2 teaspoons black pepper; 1 teaspoon salt; 1/2 teaspoon ground turmeric; 1/2 teaspoon ground cinnamon; 1/2 teaspoon red pepper flakes; 1 cup plain Greek yogurt; 1 teaspoon garlic, minced; 2 tablespoons cucumber, grated; 1 teaspoon cumin; 1 tablespoon lemon juice; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1/8 teaspoon red pepper flakes; Pitas; Lettuce, red onion, cucumbers, and tomatoes, for serving

Description

This easy Slow Cooker Chicken Shawarma features tender, spice-infused chicken thighs cooked low and slow with onion. Serve the flavorful shredded chicken in warm pitas with a cooling yogurt sauce and fresh vegetables for a delicious and convenient meal.

Ingredients

2 pounds boneless, skinless chicken thighs
1 onion, sliced
1/3 cup plain Greek yogurt
2 tablespoons fresh lemon juice
3 cloves garlic, minced
2 teaspoons paprika, sweet or smoked
2 teaspoons ground cumin
1 1/2 teaspoons black pepper
1 teaspoon salt
1/2 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoon red pepper flakes
1 cup plain Greek yogurt
1 teaspoon garlic, minced
2 tablespoons cucumber, grated
1 teaspoon cumin
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon red pepper flakes
Pitas
Lettuce, red onion, cucumbers, and tomatoes, for serving

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Instructions

In a large bowl, whisk together the Greek yogurt, lemon juice, garlic, paprika, cumin, black pepper, salt, turmeric, cinnamon, and red pepper flakes to make the marinade.
Add the chicken thighs and marinade to a resealable bag. Refrigerate for at least 4 hours or up to overnight.
Slice the onion and place it in the bottom of the slow cooker.
Place the marinated chicken on top of the onions.
Cover and cook on high for 3-4 hours or on low for 4-6 hours, until the chicken is tender and cooked through.
Remove the chicken from the slow cooker and shred it. Return the shredded chicken to the slow cooker and let it sit in the juices for about 10 minutes.
While the chicken cooks, prepare the yogurt sauce. Combine the Greek yogurt, minced garlic, grated cucumber, cumin, lemon juice, salt, black pepper, and red pepper flakes. Stir well and refrigerate until ready to serve.
Assemble the pitas with the yogurt sauce, shredded chicken, red onion, lettuce, cucumbers, and tomatoes.

Notes

Prepare the chicken and marinade the night before to make the next day easier.
Try smoked paprika for a deeper flavor.
Chicken breasts can be used instead of thighs, although chicken thighs provide more flavor.
After shredding the chicken, return it to the slow cooker for about 10 minutes to help keep it moist.

Prep Time: 15 minutes
Cook Time: 4 hours
Category: Dinner
Method: Slow Cooker
Cuisine: Middle Eastern