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Slow Cooker Chicken Shawarma Recipe

Slow Cooker Chicken Shawarma Recipe


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4.9 from 29 reviews

  • Author: admin
  • Total Time: Approximately 3 hours 10 minutes to 4 hours 10 minutes (excluding marinating)
  • Yield: 6 servings 1x
  • Diet: Non-Vegetarian

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

  1. Mix the marinade: Combine yogurt, lemon juice, olive oil, and spices. Coat chicken and marinate for 4 to 12 hours.
  2. 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.
  3. 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