Slow Cooker Chicken Shawarma with Tzatziki Sauce in Pitas Recipe

Introduction

Experience the rich and aromatic flavors of Middle Eastern cuisine with this Slow Cooker Chicken Shawarma recipe. Tender, juicy chicken thighs are marinated in a fragrant blend of spices and yogurt, then slow-cooked to perfection. It’s an easy, hands-off meal that’s perfect for busy days and always delicious.

Ingredients

• 2 pounds boneless skinless chicken thighs
• 1 onion, sliced
• ⅓ cup plain Greek yogurt
• 2 tablespoons fresh lemon juice
• 3 cloves garlic, minced
• 2 teaspoons paprika (sweet or smoked)
• 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
• 1 cup plain Greek yogurt (for sauce)
• 1 teaspoon garlic, minced (for sauce)
• 2 tablespoons cucumber, grated (for sauce)
• 1 teaspoon cumin (for sauce)
• 1 tablespoon lemon juice (for sauce)
• ¼ teaspoon salt (for sauce)
• ¼ teaspoon black pepper (for sauce)
• ⅛ teaspoon red pepper flakes (for sauce)
• Pitas, lettuce, red onion, cucumbers, tomatoes for serving

Instructions

1. Step 1: In a large bowl, whisk together the marinade ingredients: ⅓ cup plain Greek yogurt, 2 tablespoons fresh lemon juice, 3 cloves minced garlic, 2 teaspoons 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.
2. Step 2: Add the chicken thighs to the bowl, toss to coat thoroughly, then transfer the chicken and marinade into a zip-top bag. Seal and refrigerate for at least 4 hours, or overnight for best flavor.
3. Step 3: Slice the onion and place it at the bottom of your slow cooker to form a bed for the chicken.
4. Step 4: Place the marinated chicken on top of the sliced onions in the slow cooker.
5. Step 5: Cover and cook on high for 3 to 4 hours or on low for 4 to 6 hours until the chicken is cooked through and tender.
6. Step 6: Once cooked, remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker to keep warm.
7. Step 7: While the chicken is cooking, prepare the yogurt sauce by combining 1 cup plain Greek yogurt, 1 teaspoon minced garlic, 2 tablespoons grated cucumber, 1 teaspoon cumin, 1 tablespoon lemon juice, ¼ teaspoon salt, ¼ teaspoon black pepper, and ⅛ teaspoon red pepper flakes in a bowl. Stir well and refrigerate until ready to serve.
8. Step 8: To serve, fill warm pitas with the shredded chicken, yogurt sauce, lettuce, sliced red onion, cucumbers, and tomatoes.

Tips & Variations

• For extra smoky flavor, use smoked paprika in the marinade.
• If you prefer a spicier dish, increase the amount of red pepper flakes in the marinade and sauce.
• Substitute chicken breasts if you prefer leaner meat, but reduce slow cooking time slightly to prevent drying out.
• Adding fresh herbs like parsley or cilantro to the assembled pitas adds a bright finishing touch.
• Use store-bought or homemade pita bread depending on your preference and availability.

Storage

Store leftover chicken shawarma and yogurt sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in the microwave or on the stovetop until warmed through, then serve with fresh pita and toppings. The sauce can be used cold as a refreshing condiment.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular oven instead of a slow cooker?

Yes, you can bake the chicken in a preheated oven at 375°F (190°C) for about 30-35 minutes until cooked through and tender. Cover it with foil to keep it moist during baking.

What can I substitute for Greek yogurt?

If you don’t have Greek yogurt, you can use plain regular yogurt, but strain it using a cheesecloth or coffee filter for 1-2 hours to remove excess liquid and achieve a thicker texture.