Name: Slow Cooker Chicken Shawarma with Yogurt Sauce
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: Middle Eastern
Ingredients: 2 lbs boneless, skinless chicken thighs; 4 garlic cloves, minced; 3 tbsp olive oil; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp ground paprika; 1/2 tsp ground turmeric; 1/2 tsp ground cinnamon; 1/4 tsp ground allspice; Salt and black pepper, to taste; 2 tbsp fresh lemon juice; For the Yogurt Sauce:; 1 cup plain Greek yogurt; 1 garlic clove, minced; 1 tbsp lemon juice; 1 tbsp olive oil; Salt, to taste; 1 tbsp fresh chopped parsley or mint (optional)

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This Slow Cooker Chicken Shawarma with Yogurt Sauce brings the bold, aromatic flavors of the Middle East straight to my kitchen—with none of the hassle. It’s tender, spiced chicken cooked slowly until it falls apart, wrapped in warm flatbreads and topped with a refreshing, garlicky yogurt sauce. Perfect for weeknights or easy meal prep. Slow Cooker Chicken Shawarma with Yogurt Sauce

Why You’ll Love This Recipe

I love how this dish combines deep, savory spices with the creamy coolness of the yogurt sauce. It’s one of those recipes that feels fancy but is incredibly simple to make thanks to the slow cooker. Whether I’m feeding my family or prepping lunches for the week, it never fails to impress. Plus, it’s incredibly versatile—I can serve it in wraps, bowls, or even over rice.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken thighs
Garlic cloves
Olive oil
Ground cumin
Ground coriander
Ground paprika
Ground turmeric
Ground cinnamon
Ground allspice
Salt and black pepper
Fresh lemon juice

For the Yogurt Sauce:

Plain Greek yogurt
Garlic
Lemon juice
Olive oil
Salt
Fresh chopped parsley or mint (optional)

directions

I start by mixing the olive oil, garlic, and all the spices in a bowl to create a thick marinade.
I coat the chicken thighs with the marinade, making sure they’re well covered.
I place the marinated chicken into the slow cooker and pour any remaining marinade over the top.
I cook on low for about 6–7 hours or on high for 3–4 hours until the chicken is tender and shreds easily.
While the chicken cooks, I prepare the yogurt sauce by stirring together Greek yogurt, garlic, lemon juice, olive oil, and a pinch of salt. I sometimes toss in some fresh parsley or mint for a herby kick.
Once the chicken is done, I shred it with two forks and let it soak up the flavorful juices in the slow cooker.
I serve it wrapped in warm pita or flatbread, drizzled with the yogurt sauce and topped with fresh veggies if I have them on hand.

Servings and timing

This recipe serves about 6 people. The total cook time is approximately 6–7 hours on low or 3–4 hours on high in the slow cooker, with just 15 minutes of prep time.

Variations

When I want a spicier kick, I add cayenne pepper or chili flakes to the marinade. For a low-carb option, I serve the shawarma over a bed of lettuce or cauliflower rice instead of flatbread. Sometimes I swap the chicken thighs for chicken breasts, but I always watch the cook time closely to avoid dryness. I’ve also added sliced onions or bell peppers to the slow cooker for an extra layer of flavor.

storage/reheating

I store the shredded chicken in an airtight container in the fridge for up to 4 days. The yogurt sauce also keeps well in a sealed jar for about 3 days. For longer storage, I freeze the cooked chicken (without sauce) for up to 2 months. When reheating, I warm the chicken gently in a skillet or microwave, adding a splash of broth or water to keep it juicy.

FAQs

How do I keep the chicken from drying out in the slow cooker?

I stick with chicken thighs because they stay tender and moist, even with long cooking times. If I’m using chicken breasts, I reduce the cook time and check for doneness sooner.

Can I use store-bought shawarma seasoning?

Yes, I can substitute the individual spices with a pre-made shawarma spice blend if I’m short on time. I just make sure it’s a high-quality mix.

What’s the best way to serve this chicken shawarma?

I love it wrapped in flatbread with yogurt sauce and crisp veggies like cucumber, tomato, and red onion. It also works great in rice bowls or salads.

Can I make this ahead of time?

Absolutely. I often marinate the chicken the night before and store it in the fridge. In the morning, I just dump everything into the slow cooker and let it do its magic.

Is this recipe freezer-friendly?

Yes, the cooked chicken freezes really well. I portion it out and store in freezer bags for easy future meals. I don’t freeze the yogurt sauce, though—it’s best made fresh.

Conclusion

Slow Cooker Chicken Shawarma with Yogurt Sauce is one of my favorite ways to enjoy big, bold flavors with minimal effort. The slow-cooked chicken turns out juicy and flavorful every time, and the yogurt sauce adds the perfect finishing touch. It’s easy, delicious, and endlessly customizable—just the way I like it.

Slow Cooker Chicken Shawarma with Yogurt Sauce