Slow Cooker Chicken Shawarma

Slow cooking is one of my favorite methods for developing deep flavors in simple recipes. When I first made Slow Cooker Chicken Shawarma, I knew I had stumbled upon a magic formula: tender, spiced chicken that practically falls apart, all nestled inside warm, fluffy pita. This dish is not only incredibly satisfying but also super easy to whip up. Whether you’re having a busy weeknight or hosting friends for a gathering, this recipe is bound to impress.

Why You’ll Love This Dish

The beauty of this Slow Cooker Chicken Shawarma lies in its versatility and comforting flavors. It’s an authentic crowd-pleaser, effortlessly merging spices and creamy yogurt sauce. Perfect for weekdays, you can set it up in the morning and return home to a hearty meal without the fuss of cooking. It’s also budget-friendly, using just chicken thighs and pantry staples, making it a go-to for busy families or anyone looking to meal prep for the week.

“This chicken shawarma was a game changer for our family dinners! Tender, flavorful chicken and the yogurt sauce take it to the next level. Even my kids couldn’t resist it!” – A Happy Home Cook

The Cooking Process Explained

Let’s break down how this dish comes together. First, you’ll create a spicy marinade to soak the chicken thighs, mingling flavors as they slow-cook. While the chicken tenderizes, layer sweet onions to add a subtle sweetness. After the slow cooking, a quick broil gives the chicken a perfect crispy edge. Finally, whip up a zesty yogurt sauce to dollop inside warm pita, and you’re ready to serve up a feast!

What You’ll Need

Gather these items for a delicious shawarma experience:

• 2 lbs chicken thighs (boneless skinless)
• 0.25 cup olive oil
• 3 tbsp lemon juice
• 4 cloves garlic (minced)
• 1 tbsp cumin (ground)
• 1 tbsp coriander (ground)
• 1 tsp turmeric
• 1 tsp smoked paprika
• 0.5 tsp cinnamon
• 0.5 tsp cardamom
• 1 large yellow onion (sliced)
• 1 cup Greek yogurt
• 1 clove garlic (grated)
• 1 tbsp lemon juice
• 1 tbsp fresh dill (chopped)
• 6 pita breads (warmed)
• 1 cup cherry tomatoes (diced)
• 0.5 cup red onion (chopped)
• 0.5 cup feta cheese (crumbled)

Feel free to use chicken breasts if you prefer a leaner cut or swap the feta with a dairy-free alternative for a twist!

Directions to Follow

1. In a bowl, whisk together the olive oil, lemon juice, minced garlic, and all the spices until well combined.
2. Toss the chicken thighs in the marinade, ensuring they’re evenly coated, and place the sliced onions on top in your slow cooker.
3. Cover and cook on HIGH for 3-4 hours or on LOW for 6-7 hours until the chicken is tender.
4. Remove the chicken and shred it using two forks, then broil it in the oven for 3-5 minutes for that crispy texture.
5. In another bowl, mix the Greek yogurt, grated garlic, lemon juice, and fresh dill to create a refreshing sauce.
6. Serve the shredded chicken inside warmed pita breads, topped with the yogurt sauce, diced cherry tomatoes, red onion, and crumbled feta.

How to Serve Slow Cooker Chicken Shawarma

Elevate your shawarma experience by serving it with a variety of fresh toppings and sides. Consider adding sliced cucumbers, pickled vegetables, or even a drizzle of tahini. A simple side salad with a lemon vinaigrette pairs beautifully to enhance the flavors. For drinks, chilled mint lemonade works wonders!

How to Store

For any delicious leftovers, let the chicken cool to room temperature before transferring it to an airtight container. It will stay fresh in the fridge for about 3-4 days. To reheat, simply warm it gently in the microwave or in a skillet until heated through. Avoid exposing it to excessive heat as it can dry out.

Helpful Cooking Tips

• Marinate the chicken overnight for even more flavor.
• If you’re short on time, you can skip broiling the chicken; it will still be delicious without that crisp finish!
• Use a meat thermometer to ensure your chicken reaches an internal temperature of 165°F.

Recipe Variations

Feel free to get creative! Swap out the chicken for lamb or beef for a different protein experience. You could also use whole wheat pita or lettuce wraps for a low-carb option. Add some roasted vegetables for extra nutrition and color, or spice things up with a dash of chili powder for heat.

Your Questions Answered

How long does it take to make Slow Cooker Chicken Shawarma?
The total cooking time takes about 3-4 hours on HIGH or 6-7 hours on LOW in the slow cooker, plus some additional prep time.

Can I freeze the chicken shawarma?
Absolutely! Just ensure it’s cooled completely before freezing in an airtight container. It should last for about 2-3 months. When ready to eat, thaw in the refrigerator and reheat as desired.

What can I substitute for Greek yogurt in the sauce?
You can use sour cream, a dairy-free yogurt alternative, or even a Tahini-based sauce if you’re looking for a nutty flavor.

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