Description
A flavorful and easy Slow Cooker Chicken Shawarma with Yogurt Sauce featuring tender, juicy chicken thighs marinated in a garlicky, lemony yogurt spice blend, slow-cooked to perfection and served with a refreshing cucumber-yogurt sauce.
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 1 cup Greek yogurt (divided, for marinade and sauce)
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 4 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon 7-spice blend (or a mix of paprika, cumin, turmeric, cinnamon, cardamom, coriander, cloves)
- 1/2 cucumber, finely diced (for yogurt sauce)
- 1 tablespoon fresh dill or mint, chopped (for yogurt sauce, optional)
Instructions
- In a large bowl, mix Greek yogurt, lemon juice, olive oil, smoked paprika, cumin, garlic, salt, pepper, and 7-spice blend.
- Add chicken thighs and coat evenly with the marinade. Cover and refrigerate for at least 2 hours or overnight for best flavor.
- Transfer marinated chicken to the slow cooker. Cook on LOW for 4 hours or on HIGH for about 2 hours until chicken is tender and cooked through.
- Optional: Broil the chicken for 2-3 minutes for a lightly charred finish.
- While chicken cooks, prepare the yogurt sauce by mixing remaining Greek yogurt, diced cucumber, lemon juice, and optional herbs. Chill until ready to serve.
- Serve chicken over rice, in pita wraps, or bowls with yogurt sauce and toppings like pickled turnips, hummus, and olives.
Notes
- Marinating overnight enhances the flavor.
- Chicken breasts can be used but reduce cooking time to prevent drying.
- Broiling after slow cooking adds extra texture and flavor.
- Leftovers store well in the fridge for up to 4 days or can be frozen.
- Great for meal prep and versatile serving options.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 120mg
