Slow Cooker Chicken Shawarma with Yogurt Sauce
An enticing dish that brings the rich, aromatic flavors of Middle Eastern cuisine, featuring succulent chicken thighs simmered in a slow cooker and served with a creamy yogurt sauce.
Ingredients
For the chicken shawarma
- 2 lbs boneless, skinless chicken thighs Juicy cuts ideal for slow cooking.
- 4 cloves garlic, minced Brings a fragrant flavor.
- 3 tbsp olive oil Adds richness and carries spices.
- 1 tsp ground cumin Classic spice adding warmth.
- 1 tsp ground coriander Citrusy and nutty undertones.
- 1 tsp ground paprika Provides color and depth.
- 1/2 tsp ground turmeric Enhances flavor and color.
- 1/2 tsp ground cinnamon Rounds out the savory profile.
- 1/4 tsp ground allspice Warm and aromatic.
- to taste salt and black pepper Essential seasonings.
- 2 tbsp fresh lemon juice Adds a refreshing tang.
For the yogurt sauce
- 1 cup plain Greek yogurt Creamy and tangy base.
- 1 clove garlic, minced Adds flavor.
- 1 tbsp lemon juice Balancing acidity.
- 1 tbsp olive oil Creates a silky texture.
- to taste salt Enhances flavors.
- 1 tbsp fresh chopped parsley or mint (optional) Garnish for freshness.
Instructions
Preparation
- In a mixing bowl, combine the olive oil, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, allspice, salt, pepper, and lemon juice to create a fragrant marinade.
- Coat the chicken thighs with the marinade thoroughly and place them in the slow cooker, pouring remaining marinade over the top.
Cooking
- Set your slow cooker on low for 6-7 hours or high for 3-4 hours.
- Once the chicken is cooked through, shred it using two forks and mix it back into the juices in the slow cooker.
Yogurt Sauce Preparation
- In a separate bowl, mix Greek yogurt, minced garlic, lemon juice, olive oil, and salt until smooth.
Serving
- Serve the chicken in warm flatbread or pita, topped with yogurt sauce and fresh vegetables like cucumber, tomatoes, and lettuce.
Notes
For best flavor, allow the chicken to marinate for at least 30 minutes or overnight. Consider adding toppings like pickled onions or hot sauce for extra kick. Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.