Name: Slow Cooker Chicken Shawarma with Yogurt Sauce Recipe
Prep time: 15 min
Cook time: PT-489305H30M35S
Total time: PT-489305H30M35S
Cuisine: Middle Eastern
Ingredients: 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; 1 cup Greek yogurt; 1 clove 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

Jump to Recipe·4 from 70 reviews

If you have ever dreamed of capturing the vibrant, aromatic flavors of Middle Eastern street food right in your own home, then this Slow Cooker Chicken Shawarma with Yogurt Sauce Recipe is exactly what you need. Tender, juicy chicken thighs soak up a beautifully spiced marinade before slow-cooking to perfection alongside fragrant onions. The accompanying cool, creamy yogurt sauce enhances every bite, creating a harmonious balance of smoky, tangy, and fresh flavors that make this dish an absolute crowd-pleaser. Whether you’re serving it as a hearty bowl or wrapped in warm pita bread, this recipe brings the magic of shawarma straight to your table with minimal effort.

Ingredients You’ll Need

Two pita wraps lie side by side on a white plate with a brown rim, each partly covered with shiny silver foil on the top left. Each pita is warm white with slight toasty marks and filled with layers: the bottom layer is a mix of grilled golden-brown chicken pieces, followed by red tomato slices and thin rings of pale purple onion, topped with green chopped herbs and drizzled with white sauce that slightly drips onto the plate. Surrounding the plate, bright red cherry tomatoes and fresh green parsley leaves rest on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Using simple, accessible ingredients is what makes this dish so delightful and approachable. Each component plays a crucial role in layering flavors that build the perfect balance of warmth, acidity, and freshness.

Greek yogurt: Acts as the creamy base for both the marinade and the yogurt sauce, lending tang and richness.
Lemon juice: Provides a bright, citrusy punch that tenderizes the chicken and wakes up the sauce.
Garlic: Minced garlic infuses both marinade and sauce with classic pungency and depth.
Smoked paprika: Introduces a smoky aroma and vibrant red hue essential to shawarma flavor.
Cumin: Earthy and warm, cumin rounds out the spice profile for authenticity.
Black pepper and red pepper flakes: Give the dish gentle heat and complexity without overwhelming.
7 spice blend: Adds a fragrant Middle Eastern spice medley; if unavailable, turmeric and cinnamon are great substitutes.
Boneless skinless chicken thighs: Juicy and tender, they hold up beautifully during slow cooking.
Onion: Sliced to create a flavorful bed for the chicken to cook on, softening and sweetening as it slow roasts.
Grated cucumber: Used in the yogurt sauce, it adds refreshing crunch and balance.
Optional toppings: Yellow rice, pita bread, Arabic pickles, pickled turnips, hummus, olives, tomatoes, red onion, and lettuce bring customizable texture and color to your meal.

How to Make Slow Cooker Chicken Shawarma with Yogurt Sauce Recipe

Step 1: Marinate the Chicken

Begin by combining ⅓ cup Greek yogurt, 2 tablespoons lemon juice, 3 cloves minced garlic, 2 teaspoons smoked paprika, 2 teaspoons cumin, 1 ½ teaspoons black pepper, 1 teaspoon salt, 1 teaspoon 7 spice, and ½ teaspoon red pepper flakes in a medium mixing bowl. This marinade creates an irresistible blend of smoky, tangy, and warmly spiced flavors that soak into every piece of the chicken.

Place 2 pounds of boneless skinless chicken thighs in a large zip-top bag and pour the marinade on top. Seal the bag and massage the mixture into the chicken until fully coated. Let it rest in the refrigerator for at least 4 hours or overnight if you have time to develop deeper flavor.

A collage of four images showing a cooking process on a white marbled surface: top left is a clear glass bowl with several colorful dry spices layered separately, including dark brown, orange, white, and black powders, next to a metal whisk; top right shows the same bowl with the spices mixed into a smooth, brown paste with a blue spatula resting beside it; bottom left displays a clear plastic bag open with a raw chicken piece partially covered by the brown spice paste inside; bottom right shows the plastic bag fully sealed with the brown spice mixture and chicken blended together, all images sharp and bright, photo taken with an iphone --ar 4:5 --v 7

Step 2: Prepare the Slow Cooker

Layer 1 medium onion, sliced into rounds, across the bottom of a 6-quart slow cooker. These sweet onion slices will gently cook under the chicken, releasing their natural sugars and complementing the spices beautifully.

Step 3: Cook the Chicken

Place the marinated chicken thighs on top of the onion bed in your slow cooker. Cover and cook on LOW for 4 to 6 hours or on HIGH for 3 to 4 hours. The slow cooker method ensures the chicken becomes meltingly tender and infused with the marinade’s rich spices without drying out.

Step 4: Slice and Return the Chicken

Once the chicken has cooked through, remove it from the slow cooker and slice it into strips. Then, return the sliced chicken to the slow cooker juices to soak up any remaining flavor before serving. This step maximizes juiciness and flavor harmony in every bite.

Step 5: Make the Yogurt Sauce

In a small mixing bowl, whisk together 1 cup Greek yogurt, 1 clove minced garlic, 2 tablespoons grated cucumber, 1 tablespoon lemon juice, 1 teaspoon cumin, ¼ teaspoon salt, ¼ teaspoon black pepper, and ⅛ teaspoon red pepper flakes. This sauce perfectly balances the spiced chicken by offering creamy, cool, and zesty notes that tie the entire dish together.

How to Serve Slow Cooker Chicken Shawarma with Yogurt Sauce Recipe

Garnishes

Fresh garnishes such as sliced tomatoes, crisp red onion, shredded lettuce, and a sprinkle of fresh parsley add vibrant color and contrast to the warm spices of the chicken. Arabic pickles or pickled turnips carry a natural tang that beautifully cuts through the richness of the dish.

Side Dishes

Serve the chicken shawarma bowl-style over fragrant yellow rice for a comforting, hearty meal. Alternatively, warm pita bread makes a perfect wrap to tuck in the chicken, yogurt sauce, and your chosen toppings, creating an easy, handheld feast full of flavor and texture.

Creative Ways to Present

Get creative by setting up a shawarma station with pita, rice, sauces, and an array of colorful toppings, allowing everyone to assemble their own perfect plates or sandwiches. You can also stuff the chicken and yogurt sauce into flatbreads topped with fresh herbs and a drizzle of hot sauce for a delicious twist.

Make Ahead and Storage

Storing Leftovers

After enjoying your Slow Cooker Chicken Shawarma with Yogurt Sauce Recipe, store any leftovers in an airtight container in the refrigerator. Properly stored, the chicken will remain flavorful and safe to eat for up to 3 days, making it a fantastic next-day meal option.

Freezing

If you want to keep the shawarma longer, freezing is a convenient solution. Place the cooked chicken and sauce in a freezer-safe container or bag. It can be frozen for up to 2 months. When ready to eat, thaw overnight in the fridge before reheating.

Reheating

Reheat the chicken gently in a saucepan over low heat or in the microwave, adding a splash of water or broth if needed to keep it moist. Reheat the yogurt sauce separately to preserve its fresh flavor and creamy texture before serving.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used but they tend to dry out more easily during slow cooking. For the juiciest results, thighs are recommended.

What if I don’t have 7 spice blend?

No worries! A mixture of ½ teaspoon turmeric and ½ teaspoon cinnamon makes a great substitute that still gives wonderful warmth and aroma to your shawarma.

Can I make this recipe dairy-free?

This recipe relies heavily on Greek yogurt for both the marinade and sauce, so replacing it requires a non-dairy yogurt alternative. Be sure to choose one with a similar tang and texture for best results.

How long should I marinate the chicken?

For optimal flavor, marinate the chicken for at least 4 hours. Overnight marinating is even better as it allows the spices to deeply penetrate the meat.

What toppings pair best with Slow Cooker Chicken Shawarma with Yogurt Sauce Recipe?

Classic pairings include Arabic pickles, hummus, pickled turnips, fresh tomatoes, red onions, olives, and crisp lettuce. They add acidity, crunch, and freshness that perfectly complement the rich chicken.

Final Thoughts

I can’t recommend this Slow Cooker Chicken Shawarma with Yogurt Sauce Recipe enough if you’re looking for a flavorful, fuss-free meal that brings a little Middle Eastern magic to your dinner table. It’s the kind of dish that feels special yet is incredibly easy to prepare, proving that great taste does not have to be complicated. Give it a try and watch it become a fast favorite in your home too!