If you’re craving something bursting with warm, aromatic spices and tender, juicy chicken, then this Slow Cooker Chicken Shawarma with Garlic Cucumber Yogurt Sauce Recipe is about to become your new weeknight hero. The magic lies in slow-cooked chicken thighs marinated in a fragrant blend of paprika, cumin, cinnamon, and turmeric, which results in melt-in-your-mouth goodness. Paired with a refreshing garlic cucumber yogurt sauce, this dish balances smoky and cooling notes perfectly, making it a crowd-pleaser that feels special yet is unbelievably easy to prepare.
Ingredients You’ll Need
Every ingredient in this Slow Cooker Chicken Shawarma with Garlic Cucumber Yogurt Sauce Recipe is straightforward but essential. From the spices that bring that signature shawarma flavor to the creamy, tangy yogurt sauce that brightens up the dish, each component plays a crucial role in creating an unforgettable meal.
- 2 pounds boneless skinless chicken thighs: These stay juicy and tender during the slow cooking process, soaking up all the spices perfectly.
- 1 onion (sliced): Adds sweetness and a subtle depth of flavor when cooked at the bottom of the slow cooker.
- â…“ cup plain Greek yogurt: Used in the marinade, it tenderizes the chicken while bringing a creamy texture.
- 2 tablespoons fresh lemon juice: Gives a bright, zesty punch that balances the richness of the spices.
- 3 cloves garlic (minced): For that classic punchy garlic flavor that’s essential in shawarma.
- 2 teaspoons smoked paprika: Adds a smoky warmth that forms the backbone of the flavor profile.
- 2 teaspoons ground cumin: Earthy and aromatic, it’s a shawarma staple spice.
- 1 ½ teaspoons black pepper: Adds just the right bit of heat and complexity.
- 1 teaspoon salt: Enhances every flavor, making the spices pop.
- ½ teaspoon ground turmeric: Gives a subtle earthiness and gorgeous golden color.
- ½ teaspoon ground cinnamon: Brings a sweet warmth that complements the savory spices.
- ½ teaspoon red pepper flakes: Adds a gentle kick to keep things exciting.
- 1 cup plain Greek yogurt (for sauce): Rich and creamy, perfect as a cooling contrast to the spices.
- 1 teaspoon minced garlic (for sauce): Adds a punchy bite to the sauce.
- 2 tablespoons grated cucumber: Brings a refreshing crunch and moisture to the yogurt sauce.
- 1 teaspoon cumin (for sauce): Echoes the marinade flavors in a milder way within the sauce.
- 1 tablespoon lemon juice (for sauce): Adds brightness and acidity to the yogurt sauce.
- ¼ teaspoon salt (for sauce): Balances and enhances the flavors in the sauce.
- ¼ teaspoon black pepper (for sauce): Adds mild heat and complements the overall dish.
- â…› teaspoon red pepper flakes (for sauce): A subtle sparkle of heat to wake up the sauce.
- For serving: Pitas, lettuce, red onion, cucumbers, tomatoes – all fresh and crisp to contrast the warm chicken.
How to Make Slow Cooker Chicken Shawarma with Garlic Cucumber Yogurt Sauce Recipe
Step 1: Make the Marinade
Start by whisking together â…“ cup plain Greek yogurt, fresh lemon juice, minced garlic, smoked paprika, cumin, black pepper, salt, turmeric, cinnamon, and red pepper flakes in a large bowl. This blend of spices combined with yogurt creates a marinade that tenderizes the chicken while packing it with vibrant, authentic shawarma flavors.
Step 2: Marinate the Chicken
Place the chicken thighs into a large zip-top bag or container and pour the marinade over them. Seal it up and refrigerate for at least 4 hours or overnight to let those flavors deeply soak in. The longer you marinate, the more the chicken absorbs the warm spices and tangy yogurt, resulting in incredible taste and tenderness.
Step 3: Prepare the Slow Cooker Base
Slice one onion and spread the slices evenly across the bottom of the slow cooker. Those onions will caramelize gently as the chicken cooks, releasing a subtle sweetness that lifts the entire dish with aromatic depth.
Step 4: Add the Chicken to Cook
Place the marinated chicken thighs directly over the onion slices in the slow cooker. Cover and cook on high for 3 to 4 hours or low for 4 to 6 hours. The low, slow heat transforms the chicken into tender, flavorful pieces that taste like they’ve been grilled for hours.
Step 5: Shred and Recook
When the chicken is done and tender, remove it from the cooker and chop or shred into bite-sized pieces. Then return the chicken to the slow cooker to soak up the juices and mingle with the caramelized onions for another 10 to 15 minutes. This step ensures every bite is juicy and full of flavor.
Step 6: Make the Garlic Cucumber Yogurt Sauce
While the chicken finishes, mix together the plain Greek yogurt, minced garlic, grated cucumber, cumin, lemon juice, salt, black pepper, and a pinch of red pepper flakes. This sauce is cooling and bright with just enough spice, perfectly complementing the deeply spiced chicken.
How to Serve Slow Cooker Chicken Shawarma with Garlic Cucumber Yogurt Sauce Recipe
Garnishes
Fresh garnishes elevate your shawarma experience to the next level. Try thinly sliced red onions, crisp lettuce leaves, juicy tomato slices, or a sprinkle of fresh parsley or cilantro. These add fresh texture and color, bringing balance to the warm spices in the chicken.
Side Dishes
This recipe pairs beautifully with warm pita bread for wrapping or dipping, fluffy rice pilaf, or even a simple couscous salad. If you want something lighter, a simple tabbouleh or a crisp green salad with lemon vinaigrette not only adds brightness but keeps the meal refreshing and wholesome.
Creative Ways to Present
For a fun twist, serve your slow cooker chicken shawarma plated as a beautiful rice bowl topped with the garlic cucumber yogurt sauce and colorful veggie garnishes. Alternatively, turn it into a pita wrap with all the fixings for a handheld, casual meal that’s perfect for lunches or picnics. Don’t forget to drizzle extra sauce on top for that irresistible creaminess!
Make Ahead and Storage
Storing Leftovers
Store any leftover chicken shawarma in an airtight container in the refrigerator for up to 3 days. Keeping it refrigerated ensures the chicken stays tender and the flavors remain vibrant. The sauce can be stored separately to keep it fresh and creamy.
Freezing
If you want to prepare in advance, this recipe freezes beautifully. Freeze the cooked chicken in portion-sized containers or freezer bags for up to 3 months. Make sure to freeze the garlic cucumber yogurt sauce separately, as it’s best served chilled and fresh.
Reheating
Reheat the chicken gently in the microwave or in a skillet over low heat, adding a splash of water if needed to keep it moist. Avoid reheating the yogurt sauce—simply stir it and serve cold as a perfect accompaniment to the warmed chicken.
FAQs
Can I use chicken breasts instead of thighs?
You can, but chicken thighs are recommended because they stay juicier and more tender in the slow cooker. Breasts may dry out with long cooking times.
How spicy is this Slow Cooker Chicken Shawarma with Garlic Cucumber Yogurt Sauce Recipe?
It has a mild to moderate spice level from the red pepper flakes, but you can easily adjust the heat by adding more or less according to your preference.
Can I prepare this recipe without a slow cooker?
Absolutely! You can bake the marinated chicken in the oven at 375°F for about 30-40 minutes or cook it on the stovetop over medium heat until done. Just keep an eye to avoid drying it out.
What can I substitute for Greek yogurt?
If you don’t have Greek yogurt, plain regular yogurt works in a pinch. Just strain it through a cheesecloth to thicken it if it’s too runny for the marinade or sauce.
Is this recipe gluten-free?
Yes, the chicken shawarma and garlic cucumber yogurt sauce are naturally gluten-free. Just be mindful of the pitas or sides you serve alongside if you need to keep it 100% gluten-free.
Final Thoughts
This Slow Cooker Chicken Shawarma with Garlic Cucumber Yogurt Sauce Recipe has quickly become one of my all-time favorites because it delivers incredible flavor with minimal effort. The slow cooker does all the hard work, leaving you with tender, juicy chicken spiked with the warm shawarma spices and a vibrant, cooling sauce. Whether you’re feeding family or impressing friends, this recipe is sure to bring joy and deliciousness to your table. Give it a try soon—you won’t regret it!
Print
Slow Cooker Chicken Shawarma with Garlic Cucumber Yogurt Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Middle Eastern
- Diet: Halal
Description
This Chicken Shawarma recipe features tender, flavorful chicken thighs marinated in a blend of Middle Eastern spices and yogurt, then slow-cooked to perfection with onions. Served with a tangy garlic cucumber yogurt sauce and fresh pita accompaniments, it’s a delicious, aromatic dish perfect for gatherings or family meals.
Ingredients
Chicken Marinade
- 2 pounds boneless skinless chicken thighs
- 1/3 cup plain Greek yogurt
- 2 Tablespoons fresh lemon juice
- 3 cloves garlic, minced
- 2 teaspoons smoked paprika
- 2 teaspoons ground cumin
- 1 ½ teaspoons black pepper
- 1 teaspoon salt
- ½ teaspoon ground turmeric
- ½ teaspoon ground cinnamon
- ½ teaspoon red pepper flakes
Cooking Base
- 1 onion, sliced
Garlic Cucumber Yogurt Sauce
- 1 cup plain Greek yogurt
- 1 teaspoon minced garlic
- 2 Tablespoons grated cucumber
- 1 teaspoon ground cumin
- 1 Tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon red pepper flakes
For Serving
- Pita bread
- Lettuce
- Red onion slices
- Cucumber slices
- Tomatoes, sliced
Instructions
- Prepare the marinade: In a large bowl, whisk together 1/3 cup plain Greek yogurt, 2 tablespoons fresh lemon juice, 3 minced garlic cloves, 2 teaspoons smoked paprika, 2 teaspoons ground cumin, 1 ½ teaspoons black pepper, 1 teaspoon salt, ½ teaspoon ground turmeric, ½ teaspoon ground cinnamon, and ½ teaspoon red pepper flakes to create the flavorful marinade.
- Marinate the chicken: Add the boneless skinless chicken thighs to the marinade and place everything into a Ziploc bag. Seal the bag and refrigerate for at least 4 hours, or up to overnight, allowing the flavors to deeply penetrate the meat.
- Prepare slow cooker base: Place the sliced onion evenly at the bottom of your slow cooker; this will add moisture and aroma to the dish while preventing the chicken from sticking.
- Cook the chicken: Arrange the marinated chicken thighs on top of the onions in the slow cooker. Cover and cook on high for 3-4 hours or on low for 4-6 hours until the chicken is thoroughly cooked and tender.
- Slice the chicken: Once cooked, remove the chicken from the slow cooker and chop into thin slices suitable for serving or stuffing into pitas.
- Recombine chicken with juices: Return the sliced chicken to the slow cooker to keep warm and allow it to soak up the juices for another 10-15 minutes before serving.
- Make the garlic cucumber yogurt sauce: In a small bowl, combine 1 cup plain Greek yogurt, 1 teaspoon minced garlic, 2 tablespoons grated cucumber, 1 teaspoon ground cumin, 1 tablespoon lemon juice, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/8 teaspoon red pepper flakes. Mix well and refrigerate until ready to use.
- Assemble and serve: Serve the sliced shawarma chicken with warm pita bread, fresh lettuce, red onion slices, cucumbers, tomatoes, and a generous dollop of the garlic cucumber yogurt sauce for a delicious meal.
Notes
- Marinate the chicken overnight for the deepest flavor infusion.
- If you prefer a slightly crisp exterior, finish the cooked chicken slices under a broiler or in a hot skillet for a couple of minutes before serving.
- The yogurt sauce can be prepared a day ahead to develop its flavors.
- Use boneless skinless chicken thighs for juicier and more flavorful results compared to chicken breasts.
- Adjust red pepper flakes according to your heat preference.
