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Simple Slow Cooker Chicken Shawarma Dinner

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Slow Cooker Chicken Shawarma delivers tender, flavor-packed chicken with warm Middle Eastern spices, all with minimal hands-on time. This easy recipe uses a yogurt marinade for juicy results and serves perfectly in pita wraps, rice bowls, or salads.

Ingredients

Scale

1.5–2 lbs boneless skinless chicken thighs

1 cup plain Greek yogurt (full-fat or nonfat)

1/4 cup fresh lemon juice (about 2 lemons)

4 cloves garlic, minced

2 tsp ground cumin

2 tsp smoked paprika

1 tsp ground coriander

1 tsp ground turmeric

1/2 tsp ground cinnamon

1/2 tsp cayenne pepper (adjust for heat)

2 tsp kosher salt

1 tsp black pepper

1 large onion, thinly sliced

2 tbsp olive oil

Yogurt Sauce:

1 cup plain Greek yogurt

2 tbsp lemon juice

2 cloves garlic, minced

1/2 cup grated cucumber (squeeze out excess water)

1 tsp ground cumin

1/2 tsp salt

1/4 tsp black pepper

Pinch cayenne

For serving: pita bread, yellow rice, hummus, tzatziki, pickled turnips, tomatoes, lettuce, red onion, olives

Instructions

1. 1. Whisk 1 cup yogurt, 2 tbsp lemon juice, 2 minced garlic cloves, cumin, paprika, coriander, turmeric, cinnamon, cayenne, 1 tsp salt, and 1/2 tsp pepper in a bowl.

2. 2. Add chicken thighs to a zip-top bag, pour in marinade, massage to coat. Refrigerate 4 hours or overnight.

3. 3. Layer sliced onion in 6-quart slow cooker. Add marinated chicken with marinade.

4. 4. Cook on low 4-6 hours or high 2-3 hours (165°F internal temp).

5. 5. Transfer chicken to foil-lined baking sheet, shred with forks. Drizzle olive oil, sprinkle remaining spices, broil 3-5 minutes for crispy edges.

6. 6. Mix yogurt sauce ingredients. Chill until serving.

7. 7. Serve chicken in pita wraps or rice bowls with sauce and toppings.

Notes

Expert Tips:

• Marinate overnight for maximum flavor penetration

• Chicken thighs stay juiciest; breasts need low heat monitoring

• Broil for authentic crispy edges without rotisserie

• Double spice mix and store in airtight jar up to 1 month

• Adjust cayenne for spice preference

• Make-ahead: Cook chicken day before, crisp before serving

 

Storage: Fridge 5 days, freeze 3 months

Reheating: Microwave or skillet with splash of water

 

Customizations:

• Low-carb: Cauliflower rice + lettuce wraps

• Whole30: Coconut cream instead of yogurt

• Grill method: Medium-high 5-6 min per side

Nutrition

Find it online: https://yummyyrecipe.com/simple-slow-cooker-chicken-shawarma-dinner/