If you’re craving a vibrant, tender, and flavorful meal that feels like a warm hug in every bite, the Slow Cooker Chicken Shawarma with Garlic Cucumber Sauce Recipe is absolutely your go-to dish. Imagine juicy chicken thighs marinated in a symphony of spices, slow-cooked to perfection until they’re fall-apart tender, and paired with a cool, creamy garlic cucumber sauce that elevates every forkful. This recipe is effortless but delivers such authentic Middle Eastern goodness that it’s become a favorite for weeknight dinners and special gatherings alike. Get ready to make shawarma magic right in your own kitchen!
Ingredients You’ll Need
Simple yet essential, these ingredients come together to create the perfect balance of aromatic spices, creamy tanginess, and fresh brightness that make this dish shine. Each element adds depth, texture, or color that transforms basic chicken into a meal worth celebrating.
- 2 pounds boneless skinless chicken thighs: The juicy, tender base that soaks up all the marinade flavors perfectly.
- 1 onion (sliced): Adds sweetness and moisture while cooking, creating a flavorful bed for the chicken.
- â…“ cup plain Greek yogurt: For tenderizing the chicken and enriching the marinade with creamy tang.
- 2 Tablespoons fresh lemon juice: Brings brightness and balances the spices wonderfully.
- 3 cloves garlic (minced): A punch of aromatic savoriness that enhances every bite.
- 2 teaspoons smoked paprika: Adds smoky warmth that’s a signature flavor of shawarma.
- 2 teaspoons ground cumin: Earthy and slightly nutty, cumin is essential to capture authentic shawarma taste.
- 1 ½ teaspoons black pepper: For a subtle heat and complexity.
- 1 teaspoon salt: Enhances and balances the other seasonings.
- ½ teaspoon ground turmeric: Adds beautiful golden color and mild flavor notes.
- ½ teaspoon ground cinnamon: Brings a hint of warmth and sweetness underneath the spices.
- ½ teaspoon red pepper flakes: Just enough kick without overpowering.
- 1 cup plain Greek yogurt (for sauce): Creates the creamy base of the garlic cucumber sauce.
- 1 teaspoon minced garlic (for sauce): Provides that signature garlic punch in the cooling sauce.
- 2 Tablespoons grated cucumber: Adds refreshing crunch and coolness to offset the warm spices.
- 1 teaspoon cumin (for sauce): Links the sauce flavor back to the chicken marinade.
- 1 tablespoon lemon juice (for sauce): Balances the richness with fresh acidity.
- ¼ teaspoon salt (for sauce): To season the sauce perfectly.
- ¼ teaspoon black pepper (for sauce): A little bite to complement the garlic.
- â…› teaspoon red pepper flakes (for sauce): Adds a subtle warmth without overwhelming the freshness.
- For serving: Pitas, crisp lettuce, thinly sliced red onion, fresh cucumbers, and juicy tomatoes complete the experience.
How to Make Slow Cooker Chicken Shawarma with Garlic Cucumber Sauce Recipe
Step 1: Prepare the Marinade
Start by whisking together the marinade ingredients: Greek yogurt, lemon juice, minced garlic, smoked paprika, ground cumin, black pepper, salt, turmeric, cinnamon, and red pepper flakes. This blend of spices creates a complex, fragrant profile that will infuse the chicken with rich Middle Eastern flair while the yogurt tenderizes the meat beautifully.
Step 2: Marinate the Chicken
Place the chicken thighs in a large resealable bag or bowl and pour the marinade over them. Seal and refrigerate for at least four hours, or better yet, overnight. The longer the chicken marinates, the deeper the flavors will sink in, making every bite incredibly delicious.
Step 3: Prepare the Slow Cooker
Line the bottom of your slow cooker with sliced onions, which will gently caramelize and add sweetness, creating a flavorful base that prevents sticking and imparts delicious aroma to the chicken as it cooks.
Step 4: Add Chicken to Slow Cooker
Place the marinated chicken thighs on top of the onions, making sure they are in a single layer for even cooking. This set-up allows the chicken to slowly braise in its juices, becoming tender and infused with all those amazing spices.
Step 5: Slow Cook to Tender Perfection
Cover and cook on high for 3 to 4 hours or on low for 4 to 6 hours. Keep an eye on it towards the end: the chicken should be juicy and so tender it almost falls apart when you pierce it with a fork.
Step 6: Slice the Chicken
Once cooked, carefully remove the chicken from the slow cooker and chop it into thin slices. This step ensures perfect texture for assembling your shawarma wraps or plates.
Step 7: Return Chicken to Slow Cooker
Put the sliced chicken back into the slow cooker to keep warm and soak up the flavorful juices one last time. This step maximizes the taste and keeps the chicken irresistibly juicy.
Step 8: Make the Garlic Cucumber Sauce
In a separate bowl, combine Greek yogurt, minced garlic, grated cucumber, cumin, lemon juice, salt, black pepper, and red pepper flakes. Stir well until smooth and flavorful. This refreshing sauce cuts through the spiced chicken beautifully, adding a creamy, cool finish that makes every bite sing.
How to Serve Slow Cooker Chicken Shawarma with Garlic Cucumber Sauce Recipe
Garnishes
Freshness is key here. Crisp lettuce, thin slices of red onion, juicy tomatoes, and cool cucumber slices add crunch, color, and brightness. A sprinkle of fresh herbs like parsley or cilantro can also add a lovely herbal note that complements the bold spices.
Side Dishes
This dish pairs wonderfully with warm pita bread, fragrant basmati rice, or even a side of roasted vegetables. Each side helps round out the meal, making it hearty and satisfying without overshadowing the star of the show—the chicken shawarma.
Creative Ways to Present
For a fun twist, try layering the chicken shawarma on flatbreads with the garlic cucumber sauce and garnishes to make delicious wraps. Or serve plated with a drizzle of sauce and a sprinkle of sumac or toasted pine nuts for an elevated restaurant-style presentation that will impress every guest.
Make Ahead and Storage
Storing Leftovers
Store leftover chicken shawarma in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making your next meal just as delightful. Keep the garlic cucumber sauce separate to maintain its fresh texture.
Freezing
You can freeze cooked chicken shawarma for up to 2 months. Portion it in freezer-safe containers, and thaw overnight in the refrigerator before reheating to preserve the tender texture and vibrant spice flavors.
Reheating
Reheat gently in a covered pan over low heat or in the microwave until warmed through, adding a splash of water or broth to keep the chicken moist. Be sure to reheat the garlic cucumber sauce separately and use chilled for the best contrast in temperature and texture.
FAQs
Can I use chicken breasts instead of thighs?
Yes, but chicken thighs are preferred for their juiciness and tenderness especially in slow cooking. Chicken breasts may dry out more easily, so keep a close watch when cooking.
How long should I marinate the chicken for best flavor?
Marinating for at least 4 hours is great, but overnight yields the most deeply infused flavors and tender meat that’s bursting with spice.
Can I make the garlic cucumber sauce ahead of time?
Absolutely! It actually benefits from chilling for an hour or more to allow the flavors to meld. Just stir before serving.
Is this recipe spicy?
The recipe offers a balanced warmth from the red pepper flakes, but it is not overwhelmingly spicy. You can adjust the amount of red pepper flakes to suit your heat preference.
What are some good side dishes to serve with this shawarma?
Rice pilaf, roasted vegetables, tabbouleh salad, or even a simple cucumber and tomato salad are excellent companions to round out your meal.
Final Thoughts
There is something so wonderfully comforting and exciting about making the Slow Cooker Chicken Shawarma with Garlic Cucumber Sauce Recipe at home. It brings a delicious slice of Middle Eastern flavors right to your table with minimal fuss and maximum taste. Whether for a casual family dinner or a special occasion, this dish promises to enchant your taste buds and become a new favorite in your recipe rotation. Give it a try—you’ll be so glad you did!
Print
Slow Cooker Chicken Shawarma with Garlic Cucumber Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 3 to 4 hours (high) or 4 to 6 hours (low)
- Total Time: 3 hours 15 minutes up to 6 hours 15 minutes
- Yield: 6 to 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Middle Eastern
Description
This Chicken Shawarma recipe offers a deliciously spiced and tender Middle Eastern-inspired dish, slow-cooked to perfection. Made with a flavorful blend of spices, garlic, and Greek yogurt marinade, the chicken is cooked with onions for enhanced flavor and served with traditional accompaniments like pita bread, fresh vegetables, and a cool yogurt sauce. Perfect for a family meal or casual gathering, this shawarma is aromatic, juicy, and easy to prepare in a slow cooker.
Ingredients
For the Chicken Marinade
- 2 pounds boneless skinless chicken thighs
- â…“ cup plain Greek yogurt
- 2 tablespoons fresh lemon juice
- 3 cloves garlic, minced
- 2 teaspoons smoked paprika
- 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
For Slow Cooking
- 1 onion, sliced
For the Yogurt Sauce
- 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
- â…› teaspoon red pepper flakes
For Serving
- Pitas
- Lettuce
- Red onion
- Cucumbers
- Tomatoes
Instructions
- Prepare the Marinade: In a large bowl, whisk together â…“ cup plain Greek yogurt, 2 tablespoons fresh lemon juice, minced garlic, smoked paprika, ground cumin, black pepper, salt, ground turmeric, ground cinnamon, and red pepper flakes until fully combined to create a rich and aromatic marinade.
- Marinate the Chicken: Add the chicken thighs to the marinade and transfer everything into a Ziploc bag. Seal the bag and refrigerate for at least 4 hours or up to overnight to allow the flavors to deeply infuse the meat.
- Prepare Slow Cooker Base: Place the sliced onion at the bottom of your slow cooker. These onions will add subtle sweetness and flavor to the chicken as it cooks.
- Cook the Chicken: Lay the marinated chicken thighs on top of the onions in the slow cooker. Cover and cook on high for 3 to 4 hours or on low for 4 to 6 hours until the chicken is tender and fully cooked.
- Slice the Chicken: Once cooked, remove the chicken from the slow cooker and chop into thin slices suitable for serving in sandwiches or wraps.
- Combine and Keep Warm: Return the sliced chicken to the slow cooker, stirring to mix with the juices and onions, and keep warm until ready to serve.
- Make the Yogurt Sauce: In a small bowl, combine 1 cup plain Greek yogurt with minced garlic, grated cucumber, cumin, lemon juice, salt, black pepper, and red pepper flakes. Stir well to create a refreshing and tangy condiment.
- Serve: Serve the sliced chicken shawarma with warm pitas, lettuce, red onion, cucumbers, and tomatoes. Drizzle with the prepared yogurt sauce for added flavor and creaminess.
Notes
- For best flavor, marinate the chicken overnight in the refrigerator.
- If you don’t have a slow cooker, this recipe can be adapted for baking or stovetop cooking, though slow cooking provides the best tenderness.
- You can add pickled vegetables like turnips or pickles for an authentic shawarma experience.
- Adjust the level of red pepper flakes to control the spice level.
- Leftover chicken shawarma can be refrigerated for up to 3 days and reheated gently before serving.
