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)

Description

Slow Cooker Chicken Shawarma with Yogurt Sauce is a flavorful and aromatic Middle Eastern-inspired dish featuring tender, spiced chicken cooked slowly to perfection, served with a refreshing garlic yogurt sauce. Perfect for wraps, rice bowls, or salads.

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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Instructions

In a bowl, mix olive oil, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, allspice, salt, pepper, and lemon juice to create a marinade.
Coat the chicken thighs with the marinade thoroughly.
Place the marinated chicken into the slow cooker and pour any remaining marinade over the top.
Cook on low for 6–7 hours or on high for 3–4 hours until the chicken is tender and shreds easily.
While the chicken cooks, prepare the yogurt sauce by combining Greek yogurt, garlic, lemon juice, olive oil, salt, and optional herbs.
Shred the cooked chicken with two forks and mix it back into the juices in the slow cooker.
Serve in warm flatbread or pita, topped with yogurt sauce and fresh vegetables if desired.

Notes

Use chicken thighs for better moisture and tenderness.
Store leftover chicken in the fridge for up to 4 days or freeze for up to 2 months.
The yogurt sauce is best fresh but can be refrigerated for up to 3 days.
Add cayenne or chili flakes to spice things up.
For a low-carb version, serve over lettuce or cauliflower rice.

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 2g
Sodium: 480mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 1g
Protein: 32g
Cholesterol: 115mg