Description
Tender, flavorful, and easy to make, this Slow Cooker Chicken Shawarma is a perfect dish for a busy day. Marinated in a blend of Greek yogurt and spices, the chicken cooks to perfection in the slow cooker, ready to be served in a pita or flatbread with your favorite toppings.
Ingredients
Scale
Marinade:
- 2 pounds boneless, skinless chicken thighs (or breasts)
- ⅓ cup plain Greek yogurt
- 2 Tbsp lemon juice
- 1 Tbsp olive oil
- 2 tsp paprika
- 2 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- ¾ tsp salt
- ½ tsp black pepper
- ½ tsp turmeric
- ¼ tsp cinnamon
Instructions
- Mix the marinade: Combine yogurt, lemon juice, olive oil, and spices. Coat chicken and marinate for 4 to 12 hours.
- Cook in slow cooker: Transfer chicken and marinade to a slow cooker. Cook on LOW for 3–4 hours or HIGH for 2–3 hours until tender.
- Shred and mix: Remove chicken, shred or slice, then return to the slow cooker and mix with the sauce.
Notes
- Marinating overnight enhances flavor.
- Use a meat thermometer to ensure internal temperature reaches 165°F.
- Store leftovers refrigerated for 2–3 days or freeze for longer storage.
- Prep Time: 10 minutes (plus marinating)
- Cook Time: LOW 3–4 hours or HIGH 2–3 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mediterranean / Middle Eastern inspired
Nutrition
- Serving Size: about 1 cup shredded chicken
- Calories: 367 kcal
- Sugar: 1 g
- Sodium: 413 mg
- Fat: 28 g
- Saturated Fat: 7 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.3 g
- Protein: 26 g
- Cholesterol: 149 mg