Slow Cooker Chicken Shawarma Recipe with Yogurt Sauce

Bowl of yellow rice topped with sliced chicken shawarma, white sauce, and vegetables.

5 from 3 votes

Slow Cooker Chicken Shawarma Recipe with Yogurt Sauce

This slow cooker chicken shawarma is full of bold Mediterranean flavor! Juicy, spiced chicken is slow-cooked to perfection and served with a cool cucumber yogurt sauce. Great over rice or in pita wraps.

Prep Time 10

Cook Time 4

Marinating Time 4

Total Time 8 10

Servings servings

Author Melissa Williams

Equipment

Slow Cooker

Ingredients

For the Chicken Shawarma

⅓ cup Greek yogurt
2 Tablespoons lemon juice
3 cloves garlic minced
2 teaspoons smoked paprika
2 teaspoons cumin
1 ½ teaspoons black pepper
1 teaspoon salt
1 teaspoon 7 spice
½ teaspoon red pepper flakes
2 pounds boneless skinless chicken thighs
1 medium onion sliced into rounds

For the Yogurt Sauce

1 cup Greek yogurt
1 cloves garlic minced
2 Tablespoons grated cucumber
1 Tablespoon lemon juice
1 teaspoon cumin
¼ teaspoon salt
¼ teaspoon black pepper
⅛ teaspoon red pepper flakes
yellow rice, pita bread, Arabic pickles, pickled turnips, hummus, olives, tomatoes, red onion, lettuce, etc. optional toppings

Instructions

To make the Chicken Shawarma

To a medium mixing bowl, stir together the Greek yogurt, lemon juice, minced garlic, and seasonings.
⅓ cup Greek yogurt, 2 Tablespoons lemon juice, 3 cloves garlic, 2 teaspoons smoked paprika, 2 teaspoons cumin, 1 ½ teaspoons black pepper, 1 teaspoon salt, 1 teaspoon 7 spice, ½ teaspoon red pepper flakes
Add the chicken thighs to a large zip top bag pour the yogurt mixture on top. Seal the bag and massage the marinade into the chicken so it is fully coated. Move to the fridge for at least 4 hours, up to overnight.
2 pounds boneless skinless chicken thighs
Once marinated, add the sliced onion to the bottom of a 6 quart slow cooker and pour the chicken on top.
1 medium onion
Cover and cook on LOW for 4-6 hours or HIGH for 3-4 hours.
Once the chicken is fully cooked, remove from the crockpot, slice into strips, and place back in the sauce for serving.

To make the Yogurt Sauce

To a small mixing bowl, whisk together the plain Greek yogurt, minced garlic, grated cucumber, lemon juice, and seasonings.
1 cup Greek yogurt, 1 cloves garlic, 2 Tablespoons grated cucumber, 1 Tablespoon lemon juice, 1 teaspoon cumin, ¼ teaspoon salt, ¼ teaspoon black pepper, ⅛ teaspoon red pepper flakes
Serve as a bowl over yellow rice with toppings or lay out a slice of pita bread, spread some yogurt sauce down the middle then pile in some sliced chicken. Top with sliced tomatoes, Arabic pickles, lettuce, etc.
yellow rice, pita bread, Arabic pickles, pickled turnips, hummus, olives, tomatoes, red onion, lettuce, etc.

Video

Notes

If you can't find 7 spice, you can sub 1/2 tsp turmeric + 1/2 teaspoon cinnamon.
I use plain Greek yogurt, whole milk or nonfat will work.
Chicken breasts will also work but are more likely to dry out.
Serve as a chicken shawarma bowl or pita.
Toppings we like include: Arabic pickles, pickled turnips, tomatoes, lettuce, red onion, hummus, olives, etc.
Store leftovers in the refrigerator in an airtight container for 3 days.

Every slow cooker runs differently. Times given are a general recommendation and should be tested in your own slow cooker and adjusted as needed.

Nutrition