Looking for a delicious and easy meal to impress your family and friends? This Slow Cooker Chicken Shawarma recipe with Yogurt Sauce is just what you need! Packed with incredible flavors and simple to make, this dish is perfect for any occasion.
Why You’ll Love This Recipe?
- Great Flavors: The combination of spices and yogurt creates a flavorful and tender chicken shawarma.
- Quick Prep Time: With just a few simple steps, you can have a delicious meal ready to enjoy.
- Perfect for Meal Prep: Make a big batch and enjoy the leftovers throughout the week for quick and easy meals.
Ingredient Notes:
For the Chicken Shawarma:
- Greek yogurt: Adds creaminess and helps tenderize the chicken.
- Lemon juice: Adds a bright and tangy flavor.
- Garlic: Adds a depth of flavor.
- Smoked paprika, cumin, black pepper, salt, spice, red pepper flakes: Create the signature shawarma spice blend.
- Boneless skinless chicken thighs: Juicy and flavorful.
- Onion: Adds sweetness and texture.
For the Yogurt Sauce:
- Greek yogurt: Creamy and tangy base.
- Garlic, grated cucumber, lemon juice: Flavorful additions.
- Cumin, salt, black pepper, red pepper flakes: Seasonings for the sauce.
- Optional toppings: Serve with yellow rice, pita bread, Arabic pickles, pickled turnips, hummus, olives, tomatoes, red onion, lettuce, etc.
Step-by-Step Instructions:
- In a medium bowl, combine Greek yogurt, lemon juice, garlic, and spices. Add chicken thighs to a zip-top bag with the marinade, refrigerate for at least 2 hours.
- Place sliced onion in the bottom of a slow cooker, add marinated chicken on top. Cook on LOW for 4-6 hours or HIGH for 2-3 hours.
- Remove cooked chicken, slice into strips, and return to the sauce.
- In a small bowl, mix together Greek yogurt, garlic, cucumber, lemon juice, and seasonings for the yogurt sauce.
- Serve chicken shawarma over yellow rice or in pita bread with yogurt sauce and optional toppings.
Helpful Tips:
- Marinate the chicken overnight for maximum flavor.
- Add a splash of olive oil to the yogurt marinade for extra richness.
- Use a meat thermometer to ensure the chicken is cooked through.
- Adjust the spice level to your preference by adding more or less red pepper flakes.
Expert Tips for the Best Results:
- Sear the chicken in a hot skillet before adding it to the slow cooker for a caramelized crust.
- Double the recipe and freeze half for a quick and easy meal later.
- Add a dollop of hummus to the pita for an extra creamy and flavorful bite.
Serving Suggestions:
Serve this chicken shawarma with a side of couscous, a fresh Greek salad, and a glass of refreshing mint lemonade for a complete and satisfying meal.
Storage and Reheating Tips:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop to maintain the best texture and flavor.
Frequently Asked Questions:
- Can I use chicken breasts instead of thighs?
Yes, but be aware that chicken breasts are leaner and may dry out more easily. - What can I substitute for Greek yogurt?
You can use regular yogurt or even sour cream for a different flavor profile. - How can I make this dish spicier?
Increase the amount of red pepper flakes or add a pinch of cayenne pepper for extra heat.
Conclusion:
Now that you have all the tips and tricks to make this Slow Cooker Chicken Shawarma with Yogurt Sauce, it’s time to get cooking! Enjoy the delicious flavors and aromas of this Middle Eastern-inspired dish and don’t forget to share your feedback with us. Happy cooking!
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Slow Cooker Chicken Shawarma Recipe with Yogurt Sauce
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 8 hours 10 minutes
- Yield: 6 servings 1x
- Category: Main-course
- Method: Slow Cooking
- Cuisine: Middle Eastern
- Diet: Halal
Description
This Slow Cooker Chicken Shawarma recipe with Yogurt Sauce is a flavorful and easy dish to make. The tender chicken is marinated in a spiced yogurt mixture and slow-cooked to perfection, then served with a creamy yogurt sauce and optional toppings for a delicious meal.
Ingredients
Units
Scale
For the Chicken Shawarma:
- 1/3 cup Greek yogurt
- 2 Tablespoons lemon juice
- 3 cloves garlic minced
- 2 teaspoons smoked paprika
- 2 teaspoons cumin
- 1 1/2 teaspoons black pepper
- 1 teaspoon salt
- 1 teaspoon 7 spice
- 1/2 teaspoon red pepper flakes
- 2 pounds boneless skinless chicken thighs
- 1 medium onion sliced into rounds
For the Yogurt Sauce:
- 1 cup Greek yogurt
- 1 cloves garlic minced
- 2 Tablespoons grated cucumber
- 1 Tablespoon lemon juice
- 1 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon red pepper flakes
- yellow rice, pita bread, Arabic pickles, pickled turnips, hummus, olives, tomatoes, red onion, lettuce, etc. optional toppings
Instructions
- To make the Chicken Shawarma: To a medium mixing bowl, stir together the Greek yogurt, lemon juice, minced garlic, and seasonings. Add the chicken thighs to a large zip top bag pour the yogurt mixture on top. Massage the marinade into the chicken and refrigerate for at least 4 hours. Once marinated, add the sliced onion to the slow cooker, then add the chicken on top. Cover and cook on LOW for 4-6 hours or HIGH for 3-4 hours. Slice the chicken and serve.
- To make the Yogurt Sauce: Whisk together the Greek yogurt, minced garlic, grated cucumber, lemon juice, and seasonings in a bowl. Serve as a bowl over yellow rice with toppings or on pita bread with sliced chicken, tomatoes, pickles, and lettuce.
Notes
- If you can’t find 7 spice, you can sub 1/2 tsp turmeric + 1/2 teaspoon cinnamon.
- Use plain Greek yogurt, whole milk or nonfat will work.
- Chicken breasts can be used but may dry out faster.
- Store leftovers in the refrigerator for 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 300 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 100 mg